Claim · model-written summary
Oregano vapor preserved kai lan green color and total chlorophylls.
- Taxon
- kai lane0
- Treatment
- oregano EO vapore0
- Outcome
- green color and total chlorophyllse0
- Direction
- preservede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“the green color and total chlorophylls of kai lan were preserved by oregano EO vapor.”
Title
Weichen Shu; Zhuoliang Deng; Lingdai Liu; et al. Journal of Food Science 2025. doi:10.1111/1750-3841.17673
Other claims from this paper (11)
- Intervention effect Oregano vapor had stronger antimicrobial activity than basil vapor against spoilage microorganisms.
- Intervention effect Oregano vapor had stronger antimicrobial activity than clove vapor against spoilage microorganisms.
- Intervention effect Oregano vapor caused phytotoxicity in butter lettuce.
- Intervention effect Oregano vapor caused phytotoxicity in iceberg lettuce.
- Intervention effect Oregano vapor caused no observed phytotoxicity in kai lan.
- Intervention effect Oregano vapor caused no observed phytotoxicity in kale.
- Intervention effect Oregano vapor extended kai lan shelf life from 3 days to at least 7 days at 25°C.
- Intervention effect Oregano vapor extended kai lan shelf life from 5 days to at least 14 days at 7°C.
- Association Antimicrobial activity of oregano vapor on kai lan was dose dependent.
- Recommendation The authors suggest oregano vapor can extend kai lan shelf life.
- Recommendation The authors recommend careful dose optimization and caution that effectiveness may vary across leafy greens.