Claim · model-written summary
Warming to 20 C after 0 C storage inhibited yellowing of treated broccoli.
- Taxon
- broccoli
Brassica oleracea var. italicat0 - Treatment
- warmed to 20C following storage at 0Ce1
- Outcome
- yellowinge1
- Direction
- inhibitede1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e1“when broccoli was warmed to 20C following storage at 0C, yellowing of treated broccoli was inhibited”
Title
934 PB 524 HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI
Charles F. Forney HortScience 1994. doi:10.21273/hortsci.29.5.568b
Other claims from this paper (8)
- Intervention effect Treatment at 42 C delayed broccoli yellowing by 1 or 2 days compared with control heads.
- Intervention effect Treatments of 45, 48, 50 and 52 C prevented broccoli yellowing up to 7 days at 20 C.
- Intervention effect Hot water treatment had no effect on broccoli water loss during storage.
- Intervention effect Decay incidence was greater in heat-treated broccoli stored wet than in the dry control.
- Intervention effect When free water was removed by spinning after treatment, decay did not differ.
- Intervention effect Treatment at 52 C for 3 or more minutes sometimes induced an off-odor in broccoli.
- Intervention effect After 3 weeks at 0 C, treated and control broccoli showed no differences.
- Intervention effect Hot water treatment delayed broccoli senescence at 20 C after 3 weeks at 0 C storage.