Claim · model-written summary
Irradiated vegetable green colour was maintained during cold storage.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
Verbatim
e0“The green colour of the irradiated vegetables was maintained during cold storage”
Title
José Pinela; Amílcar L. António; Lillian Barros; et al. Biblioteca Digital do IPB (Instituto Politecnico De Braganca) 2016
Other claims from this paper (9)
- Intervention effect Irradiation did not significantly affect spotted rockrose colour, phenolic composition or antioxidant activity.
- Intervention effect Medium irradiation doses preserved common mallow colour.
- Intervention effect A low irradiation dose caused no adverse effect in common mallow organic acid profile.
- Intervention effect The 2 kGy dose preserved free sugars in watercress.
- Intervention effect The 2 kGy dose favoured polyunsaturated fatty acids in watercress.
- Intervention effect The 5 kGy dose favoured tocopherols in watercress.
- Intervention effect The 5 kGy dose preserved antioxidant properties in watercress.
- Intervention effect The 6 kGy dose preserved polyunsaturated fatty acids in buckler sorrel.
- Intervention effect The 6 kGy dose preserved the omega-6 to omega-3 fatty acid ratio in buckler sorrel.