Claim · model-written summary
Browning indices and degree of browning increased during simulated marketing for all three carrot cultivars.
- Taxon
- Carrot
Daucus carotat0 - Material
- all three cultivarse0
- Outcome
- browning indices and degree of browninge0
- Direction
- increasee0
- Setting
- simulated marketing storagee0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Carrot browning”
e0“There was a general increase in browning indices and degree of browning during simulated marketing storage for all three cultivars.”
Title
Carrot browning on simulated market shelf and during cold storage
Qijing Zhang; Soonchye Tan; Allan McKay; et al. Journal of the Science of Food and Agriculture 2004. doi:10.1002/jsfa.1931
Other claims from this paper (9)
- Observation The cultivars had similar browning after cold storage.
- Observation Ricardo reached the highest browning after 10 days of simulated shelf life.
- Observation Total phenolics increased rapidly during cold storage.
- Observation Total phenolics increased further during simulated marketing.
- Observation PPO activity decreased in Kendo during cold storage.
- Observation PPO activity decreased in Stefano during cold storage.
- Observation PPO activity in Ricardo increased to its highest level after two months of cold storage.
- Association Total phenolics and browning degree were positively correlated across storage durations.
- Recommendation Shorter cold storage is suggested to reduce carrot browning and extend shelf life.