Claim · model-written summary
Broccoli ascorbic acid increased significantly during refrigerated storage.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Outcome
- significant increasee0
- Direction
- increasee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“but in broccoli there was a significant increase”
Title
VITAMIN C AND β‐CAROTENE IN FRESH AND FROZEN GREEN BEANS AND BROCCOLI IN A SIMULATED SYSTEM
YING WU; AIKO K. PERRY; BARBARA P. KLEIN Journal of Food Quality 1992. doi:10.1111/j.1745-4557.1992.tb00977.x
Other claims from this paper (6)
- Observation Green bean ascorbic acid decreased during refrigerated storage for up to seven days.
- Intervention effect Blanching caused approximately 40% loss of broccoli ascorbic acid.
- Intervention effect Fresh frozen green beans held at −20C for 16 weeks had approximately twice the ascorbic acid of retail market fresh beans.
- Intervention effect Fresh frozen broccoli under the same conditions had about half the ascorbic acid of retail market fresh broccoli.
- Observation Green bean β‐carotene content did not change during simulated retail or frozen storage.
- Observation Broccoli β‐carotene content did not change during simulated retail or frozen storage.