Claim · model-written summary
Storage of broccoli in LDPE packaging maintained the concentration of DMS, DMDS and DMTS during storage.
- Taxon
- Broccoli
Brassica oleracea var. italicat0 - Treatment
- storage in LDPE (6% O(2), 7% CO(2))e1
- Outcome
- concentration of DMS, DMDS, and DMTSe1
- Direction
- no_changeinferrede1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Aroma Compounds in Broccoli”
e1“while storage in LDPE (6% O(2), 7% CO(2)) and PVC (17.9% O(2), 4% CO(2)) was found to maintain the concentration of DMS, DMDS, and DMTS during storage”
Title
Annelie Jacobsson; Tim Nielsen; Ingegerd Sjöholm Journal of Agricultural and Food Chemistry 2004. doi:10.1021/jf030631n
Other claims from this paper (6)
- Intervention effect Storage of broccoli in OPP packaging resulted in most of the off-odors.
- Intervention effect Storage of broccoli in PVC packaging maintained the concentration of DMS, DMDS and DMTS during storage.
- Intervention effect Heat treatment increased the content of aroma compounds in broccoli.
- Intervention effect Heat treatment increased the number of sulfur-containing compounds in broccoli.
- Association Aroma profiles of broccoli differed significantly between packaging materials used for storage.
- Observation Atmospheres developed inside the different packaging materials differed significantly.