Abstract
The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃; no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage; it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.
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Claims 12
Claim · model-written summary
Ascorbic acid maintained the overall quality of fresh-cut cabbage for 14 days at 0℃.
- Taxon
- Cabbage
Brassica oleracea var. capitatat0 - Treatment
- Ascorbic acide1
- Outcome
- overall qualitye1
- Direction
- maintainede1
- Value
- 14 dayse1
- Setting
- 0℃e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e1“Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃”
Claim · model-written summary
Ascorbic acid maintained the overall quality of fresh-cut cabbage for 7 days at 5℃.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- Ascorbic acide1
- Outcome
- overall qualitye1
- Direction
- maintainede1
- Value
- 7 dayse1
- Setting
- 5℃e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e1“Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃”
Claim · model-written summary
Ascorbic acid did not change browning of the cut surface compared with the control at both storage temperatures.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- Ascorbic acide1
- Outcome
- browning of cut surfacee2
- Direction
- no differencee2
- Qualifier
- both storage temperaturese2
- Comparator
- control samplee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e1“Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃”
e2“no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures”
Claim · model-written summary
Calcium chloride maintained overall quality and cut surface browning of fresh-cut cabbage for 14 days at both storage temperatures.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- Calcium chloridee3
- Outcome
- overall quality and cut surface browninge3
- Direction
- maintainede3
- Value
- 14 dayse3
- Qualifier
- both storage temperaturese3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e3“Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures”
Claim · model-written summary
Citric acid at 1% can be used for minimally processed cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatae4
- Treatment
- citric acid 1%e4
- Outcome
- can be used for minimally processed cabbagee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“citric acid 1% can be used for minimally processed cabbage”
Claim · model-written summary
Soaking fresh-cut cabbage in citric acid helped retain its colour.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- Soaking with citric acide5
- Outcome
- colore5
- Direction
- helped retaine5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e5“Soaking with citric acid helped retain the color”
Claim · model-written summary
Soaking fresh-cut cabbage in citric acid increased overall acceptance and organoleptic quality.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- Soaking with citric acide5
- Outcome
- overall acceptance and organoleptic qualitye6
- Direction
- increasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e5“Soaking with citric acid helped retain the color”
e6“increased the overall acceptance and organoleptic quality”
Claim · model-written summary
Soaking fresh-cut cabbage in citric acid reduced browning of the cut surface.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- Soaking with citric acide5
- Outcome
- browning of the cut surfacee7
- Direction
- reducede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e5“Soaking with citric acid helped retain the color”
e7“reduced browning of the cut surface”
Claim · model-written summary
Soaking fresh-cut cabbage in citric acid protected against formation of black specks.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- Soaking with citric acide5
- Outcome
- formation of black speckse6
- Direction
- protected againste6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e5“Soaking with citric acid helped retain the color”
e6“protected against formation of black specks”
Claim · model-written summary
Citric acid combined with 0℃ storage prolonged the shelf life of minimally processed cabbage by 22 days.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- Citric acid treatment combined with low temperature storage (0℃)e6
- Outcome
- shelf lifee6
- Direction
- prolongede6
- Value
- 22 dayse6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e6“Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days”
Claim · model-written summary
Lightness of minimally processed cabbage decreased linearly during 22 days of storage at 0℃ under the chemical treatments.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- chemical treatmentse6
- Outcome
- lightnesse6
- Direction
- decreasede6
- Value
- from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 unitse6
- Qualifier
- linearlye6
- Setting
- 0℃e6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e6“The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃”
Claim · model-written summary
Chemical treatments significantly influenced hue angle values of minimally processed cabbage during storage, mainly at 0℃.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- chemical treatmentse6
- Outcome
- Hue angle valuese6
- Setting
- 0℃e6
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e6“Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃”
The same questions in other papers
ascorbic acid · disease · Brassica oleracea (wild cabbage)Results differ
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ascorbic acid · quality: general · Brassica oleracea (wild cabbage)Positive and negative results
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See all 47 papers →8 of 9 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
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.