Abstract
ABSTRACT: The exposure of intact broccoli to 6 mL/kg ethanol for 5 h was effective in inhibiting the senescence of fresh‐cut broccoli florets. During the 8 d of storage at 10 °C, the weight loss, protein, and chlorophyll degradation of the treated broccoli florets were significantly retarded. The ethanol content of the ethanol‐treated broccoli rose sharply and then descended rapidly to a level close to that of the control broccoli stored at 10 °C after 8 d. The acetaldehyde level of the treated broccoli was higher than that of the control broccoli over the whole storage period. The alcohol dehydrogenase activity of the treated broccoli was significantly higher than that of the control after 6 d. There had been higher activities of peroxidase, superoxide dismutase, and catalase in ethanol‐treated broccoli. Our study showed that the fresh‐cut broccoli treated with ethanol maintained better quality during the storage. Ethanol vapor would be commercially a good candidate for extending the shelf‐life of fresh‐cut broccoli florets and reducing the loss in postharvest.
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Claims 10
Claim · model-written summary
Ethanol pretreatment inhibited senescence of fresh-cut broccoli florets.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- 6 mL/kg ethanol for 5 he0
- Outcome
- senescence of fresh‐cut broccoli floretse0
- Direction
- inhibitinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The exposure of intact broccoli to 6 mL/kg ethanol for 5 h was effective in inhibiting the senescence of fresh‐cut broccoli florets.”
Claim · model-written summary
Ethanol pretreatment significantly retarded weight loss during storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- treated broccoli floretse0
- Outcome
- weight losse0
- Direction
- retardede0
- Qualifier
- 8 d of storage at 10 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During the 8 d of storage at 10 °C, the weight loss, protein, and chlorophyll degradation of the treated broccoli florets were significantly retarded.”
Claim · model-written summary
Ethanol pretreatment significantly retarded protein degradation during storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- treated broccoli floretse0
- Outcome
- proteine0
- Direction
- retardede0
- Qualifier
- 8 d of storage at 10 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During the 8 d of storage at 10 °C, the weight loss, protein, and chlorophyll degradation of the treated broccoli florets were significantly retarded.”
Claim · model-written summary
Ethanol pretreatment significantly retarded chlorophyll degradation during storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- treated broccoli floretse0
- Outcome
- chlorophyll degradatione0
- Direction
- retardede0
- Qualifier
- 8 d of storage at 10 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During the 8 d of storage at 10 °C, the weight loss, protein, and chlorophyll degradation of the treated broccoli florets were significantly retarded.”
Claim · model-written summary
Ethanol content in treated broccoli rose then rapidly fell near the control level after eight days.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- ethanol contente0
- Direction
- rose sharply and then descended rapidlye0
- Qualifier
- after 8 de0
- Comparator
- control broccolie0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ethanol content of the ethanol‐treated broccoli rose sharply and then descended rapidly to a level close to that of the control broccoli stored at 10 °C after 8 d.”
Claim · model-written summary
Acetaldehyde level remained higher in ethanol-treated broccoli than control throughout storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- treated broccolie0
- Outcome
- acetaldehyde levele0
- Direction
- highere0
- Qualifier
- over the whole storage periode0
- Comparator
- control broccolie0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The acetaldehyde level of the treated broccoli was higher than that of the control broccoli over the whole storage period.”
Claim · model-written summary
Alcohol dehydrogenase activity was significantly higher in treated broccoli after six days.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- treated broccolie0
- Outcome
- alcohol dehydrogenase activitye0
- Direction
- highere0
- Qualifier
- after 6 de0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The alcohol dehydrogenase activity of the treated broccoli was significantly higher than that of the control after 6 d.”
Claim · model-written summary
Ethanol-treated broccoli had higher peroxidase, superoxide dismutase, and catalase activities.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- ethanol‐treated broccolie0
- Outcome
- activities of peroxidase, superoxide dismutase, and catalasee0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There had been higher activities of peroxidase, superoxide dismutase, and catalase in ethanol‐treated broccoli.”
Claim · model-written summary
Ethanol-treated fresh-cut broccoli maintained better quality during storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- treated with ethanole0
- Outcome
- qualitye0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fresh‐cut broccoli treated with ethanol maintained better quality during the storage.”
Claim · model-written summary
Ethanol vapor was recommended to extend shelf life and reduce postharvest loss in fresh-cut broccoli florets.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- Ethanol vapor would be commercially a good candidate for extending the shelf‐life of fresh‐cut broccoli florets and reducing the loss in postharveste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethanol vapor would be commercially a good candidate for extending the shelf‐life of fresh‐cut broccoli florets and reducing the loss in postharvest.”
The same questions in other papers
ethanol · quality: postharvest · Brassica oleracea (wild cabbage)Results agree
1 paper in the same direction as this paper
- positive
Brassica oleracea var. italica · quality: protein · Brassica oleracea (wild cabbage)Results agree
1 paper in the same direction as this paper
- positive
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.