Claim · model-written summary
Treatment at 46℃ extended broccoli shelf life at 20℃ by 1-2 days.
- Taxon
- Broccoli
Brassica oleracea var. italicae0 - Treatment
- hot water treatment at 46℃e0
- Outcome
- Broccoli lastede0
- Direction
- longere0
- Value
- 1-2 dayse0
- Setting
- 20℃e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃.”
Title
Effect of hot water treatment on postharvest shelf life and quality of broccoli.
Wu Ping; Li Wu; T.J. O’Hare; et al. 2001
Other claims from this paper (7)
- Intervention effect Hot water at 42–46℃ significantly slowed broccoli yellowing during storage at 10 or 20℃.
- Intervention effect Hot water at 42–46℃ significantly increased broccoli shelf life during storage at 10 or 20℃.
- Intervention effect Treatments above 46℃ caused heat injury in some broccoli varieties.
- Intervention effect Treatment at 46℃ extended broccoli shelf life at 10℃ by 2-3 days.
- Intervention effect Hot water treatment had no significant shelf life effect after long storage at 0℃.
- Intervention effect Hot water treatment reduced broccoli weight loss.
- Intervention effect Hot water treatment changed broccoli respiration behavior.