Claim · model-written summary
Four minutes at 45 °C was the most effective hot water immersion for maintaining broccoli head quality.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- immersion in hot water for 4 min at 45 °Ce0
- Outcome
- quality of harvested broccoli headse0
- Direction
- most effectivee0
- Comparator
- these heat treatmentse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Among these heat treatments, immersion in hot water for 4 min at 45 °C was the most effective for maintaining the quality of harvested broccoli heads.”
Title
Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads
Dong, Huaqiang; Jiang, Yueming; Wang, Yuehua; et al. Hrčak Portal of scientific journals of Croatia (University Computing Centre) 2004
Other claims from this paper (7)
- Intervention effect Hot water treatment maintained high chlorophyll in broccoli heads.
- Intervention effect Hot water treatment delayed broccoli yellowing.
- Intervention effect Hot water treatment inhibited fungal infection in broccoli.
- Intervention effect Hot water treatment inhibited chilling injury in broccoli.
- Intervention effect Hot water treatment inhibited freezing injury in broccoli.
- Intervention effect Hot water treated broccoli had lower peroxidase activity than untreated broccoli.
- Intervention effect Hot water treated broccoli had relatively higher chlorophyll concentration than untreated broccoli.