Abstract
Abstract The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates. These rates were greatly reduced by lowering the storage temperature to 3°c., in fact at 3°c. increases in the amount of vitamin‐ C present in lettuce, broccoli and cabbage were actually observed during the first 2 days of the storage period. There appeared to be some correlation between the loss of vitamin‐ C on storing and the general withering and deterioration in the appearance of the vegetable.
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Claims 12
Claim · model-written summary
Storage of lettuce at room temperature resulted in loss of vitamin C at a rate that differed among the vegetables.
- Taxon
- lettuce
Lactuca sativae1 - Treatment
- room temperaturee1
- Outcome
- loss of vitamin‐ Ce1
- Qualifier
- at different ratese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates”
Claim · model-written summary
Storage of broccoli at room temperature resulted in loss of vitamin C at a rate that differed among the vegetables.
- Taxon
- broccoli
Brassica oleracea var. italicae1 - Treatment
- room temperaturee1
- Outcome
- loss of vitamin‐ Ce1
- Qualifier
- at different ratese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates”
Claim · model-written summary
Storage of cabbage at room temperature resulted in loss of vitamin C at a rate that differed among the vegetables.
- Taxon
- cabbage
Brassica oleracea var. capitatae1 - Treatment
- room temperaturee1
- Outcome
- loss of vitamin‐ Ce1
- Qualifier
- at different ratese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates”
Claim · model-written summary
Storage of spinach at room temperature resulted in loss of vitamin C at a rate that differed among the vegetables.
- Taxon
- spinach
Spinacia oleraceae1 - Treatment
- room temperaturee1
- Outcome
- loss of vitamin‐ Ce1
- Qualifier
- at different ratese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates”
Claim · model-written summary
Lowering the storage temperature to 3 C greatly reduced the rate of vitamin C loss in lettuce compared with room temperature.
- Taxon
- lettuceLactuca sativae1
- Treatment
- lowering the storage temperature to 3°ce2
- Outcome
- loss of vitamin‐ Ce1
- Direction
- greatly reducede2
- Comparator
- room temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates”
e2“These rates were greatly reduced by lowering the storage temperature to 3°c”
Claim · model-written summary
Lowering the storage temperature to 3 C greatly reduced the rate of vitamin C loss in broccoli compared with room temperature.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- lowering the storage temperature to 3°ce2
- Outcome
- loss of vitamin‐ Ce1
- Direction
- greatly reducede2
- Comparator
- room temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates”
e2“These rates were greatly reduced by lowering the storage temperature to 3°c”
Claim · model-written summary
Lowering the storage temperature to 3 C greatly reduced the rate of vitamin C loss in cabbage compared with room temperature.
- Taxon
- cabbageBrassica oleracea var. capitatae1
- Treatment
- lowering the storage temperature to 3°ce2
- Outcome
- loss of vitamin‐ Ce1
- Direction
- greatly reducede2
- Comparator
- room temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates”
e2“These rates were greatly reduced by lowering the storage temperature to 3°c”
Claim · model-written summary
Lowering the storage temperature to 3 C greatly reduced the rate of vitamin C loss in spinach compared with room temperature.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- lowering the storage temperature to 3°ce2
- Outcome
- loss of vitamin‐ Ce1
- Direction
- greatly reducede2
- Comparator
- room temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The storage of lettuce, broccoli, cabbage and spinach at room temperature resulted in loss of vitamin‐ C at different rates”
e2“These rates were greatly reduced by lowering the storage temperature to 3°c”
Claim · model-written summary
At 3 C, the amount of vitamin C in lettuce increased during the first 2 days of storage.
- Taxon
- lettuceLactuca sativae1
- Treatment
- 3°ce1
- Outcome
- amount of vitamin‐ Ce1
- Direction
- increasese1
- Qualifier
- during the first 2 days of the storage periode1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“at 3°c. increases in the amount of vitamin‐ C present in lettuce, broccoli and cabbage were actually observed during the first 2 days of the storage period”
Claim · model-written summary
At 3 C, the amount of vitamin C in broccoli increased during the first 2 days of storage.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- 3°ce1
- Outcome
- amount of vitamin‐ Ce1
- Direction
- increasese1
- Qualifier
- during the first 2 days of the storage periode1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“at 3°c. increases in the amount of vitamin‐ C present in lettuce, broccoli and cabbage were actually observed during the first 2 days of the storage period”
Claim · model-written summary
At 3 C, the amount of vitamin C in cabbage increased during the first 2 days of storage.
- Taxon
- cabbageBrassica oleracea var. capitatae1
- Treatment
- 3°ce1
- Outcome
- amount of vitamin‐ Ce1
- Direction
- increasese1
- Qualifier
- during the first 2 days of the storage periode1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“at 3°c. increases in the amount of vitamin‐ C present in lettuce, broccoli and cabbage were actually observed during the first 2 days of the storage period”
Claim · model-written summary
There appeared to be some correlation between vitamin C loss on storage and withering and deterioration in the appearance of the vegetable.
Not reportedTaxon
Verbatim
e1“There appeared to be some correlation between the loss of vitamin‐ C on storing and the general withering and deterioration in the appearance of the vegetable”
The same questions in other papers
storage · quality: phytochemicals · Lactuca sativa (garden lettuce)Positive and negative results
4 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- negative
4 papers more in this group
See all 8 papers →storage · quality: phytochemicals · Spinacia oleracea (spinach)Positive and negative results
6 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- no effect
6 papers more in this group
See all 10 papers →storage · quality: phytochemicals · Brassica oleracea (wild cabbage)Positive and negative results
19 papers in the same direction as this paper · 7 in the opposite direction
- no effect
- negative
- no effect
23 papers more in this group
See all 27 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.