Claim · model-written summary
Control broccoli heads began yellowing after about three days at 20C.
- Taxon
- broccoli
Brassica oleracea var. italicat0 - 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.

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.”
t0“broccoli”
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)
- Intervention effect A 42C dip delayed broccoli yellowing by one or two days.
- Intervention effect Dips at 45, 48, 50 or 52C prevented yellowing for at most seven days.
- Intervention effect Some hot-water treatments increased broccoli water loss during storage.
- Intervention effect Hot-water immersion decreased decay incidence during storage.
- Intervention effect A two-minute dip at 50 or 52C controlled decay most effectively.
- Intervention effect A three-minute 52C dip gave broccoli a distinct off-odor.
- Intervention effect Control and treated broccoli had similar quality after eight days at 0C.
- Intervention effect Heat treatment inhibited yellowing after broccoli was moved from 0C to 20C.
- Intervention effect Hot-water treatment after three weeks at 0C delayed senescence at 20C.
- Recommendation The authors identify a two-minute 50C dip as the best overall broccoli treatment.