Observationmodel-written summary

Control broccoli heads began yellowing after about three days at 20C.

A claim from Hot-water Dips Extend the Shelf Life of Fresh Broccoli · 1995

Observationobservedoriginal resultmeasured

Claim · model-written summary

Control broccoli heads began yellowing after about three days at 20C.

Treatment
25C water for 0, 10, or 40 minutese0
Outcome
turn yellowe0
Value
≈3 dayse0
Setting
20C and 80% to 90% relative humiditye0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorDirectionQualifier

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Brassica oleracea var. italica
Brassica oleracea var. italica · TaxonRasbak · CC BY-SA 3.0 · Wikimedia Commons ↗

Verbatim

e0

“Control heads, dipped in 25C water for 0, 10, or 40 minutes, began to turn yellow after ≈3 days storage at 20C and 80% to 90% relative humidity.”

✓ located verbatim in the source · abstract, characters 296–440
t0

“broccoli”

✓ located after whitespace/quote normalisation · title, characters 46–54

Title

Hot-water Dips Extend the Shelf Life of Fresh Broccoli

Charles F. Forney HortScience 1995. doi:10.21273/hortsci.30.5.1054

Other claims from this paper (10)

Record rev-cd6d38334edfa1adc5abfd6dda69ddb60803d8f23716da13207ea23f89b941a4 · schema claims-v0.9 · position 1 in the model’s answer