Claim · model-written summary
Hot water at 42–46℃ significantly increased broccoli shelf life during storage at 10 or 20℃.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- hot water at 42 - 46℃e0
- Outcome
- shelf lifee0
- Direction
- increasede0
- Setting
- 10 or 20℃e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃.”
Title
Effect of hot water treatment on postharvest shelf life and quality of broccoli.
Wu Ping; Li Wu; T.J. O’Hare; et al. 2001
Other claims from this paper (7)
- Intervention effect Hot water at 42–46℃ significantly slowed broccoli yellowing during storage at 10 or 20℃.
- Intervention effect Treatments above 46℃ caused heat injury in some broccoli varieties.
- Intervention effect Treatment at 46℃ extended broccoli shelf life at 10℃ by 2-3 days.
- Intervention effect Treatment at 46℃ extended broccoli shelf life at 20℃ by 1-2 days.
- Intervention effect Hot water treatment had no significant shelf life effect after long storage at 0℃.
- Intervention effect Hot water treatment reduced broccoli weight loss.
- Intervention effect Hot water treatment changed broccoli respiration behavior.