Abstract
Freshly harvested heads of `Cruiser' or `Paragon' broccoli ( Brassica oleracea L. Italica group) were heated by immersing in water at 42, 45, 48, 50, or 52C. Immersion times were decreased as treatment temperatures were increased and ranged from 20 to 40 minutes at 42C to 1 to 3 minutes at 52C. Control heads, dipped in 25C water for 0, 10, or 40 minutes, began to turn yellow after ≈3 days storage at 20C and 80% to 90% relative humidity. Immersion in 42C water delayed yellowing by 1 or 2 days; immersion in 45, 48, 50, or 52C prevented yellowing for ≤7 days. Water loss of broccoli during storage at 20C increased by ≤1% per day by some hot-water treatments. Immersion in hot water decreased the incidence of decay during storage at 20C. Immersion in 50 or 52C water for 2 minutes was most effective in controlling decay development. Broccoli immersed in 52C water for 3 minutes had a distinct off-odor. Control and treated broccoli held at 0C for 8 days following hot-water dips were similar in quality. Yellowing of heat-treated broccoli was inhibited when broccoli was warmed to 20C following storage at 0C. Hot-water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C. Immersion of broccoli in 50C water for 2 minutes was the most effective treatment for reducing yellowing and decay while not inducing off-odors or accelerating weight loss.
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Claims 11
Claim · model-written summary
Control broccoli heads began yellowing after about three days at 20C.
- Taxon
- broccoli
Brassica oleracea var. italicat0 - Treatment
- 25C water for 0, 10, or 40 minutese0
- Outcome
- turn yellowe0
- Value
- ≈3 dayse0
- Setting
- 20C and 80% to 90% relative humiditye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Control heads, dipped in 25C water for 0, 10, or 40 minutes, began to turn yellow after ≈3 days storage at 20C and 80% to 90% relative humidity.”
t0“broccoli”
Claim · model-written summary
A 42C dip delayed broccoli yellowing by one or two days.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Immersion in 42C watere0
- Outcome
- yellowinge0
- Direction
- delayede0
- Value
- 1 or 2 dayse0
- Comparator
- Control headst1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Immersion in 42C water delayed yellowing by 1 or 2 days”
t0“broccoli”
t1“Control heads”
Claim · model-written summary
Dips at 45, 48, 50 or 52C prevented yellowing for at most seven days.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- immersion in 45, 48, 50, or 52Ce0
- Outcome
- yellowinge0
- Direction
- preventede0
- Value
- ≤7 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“immersion in 45, 48, 50, or 52C prevented yellowing for ≤7 days”
t0“broccoli”
Claim · model-written summary
Some hot-water treatments increased broccoli water loss during storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- some hot-water treatmentse0
- Outcome
- Water losse0
- Direction
- increasede0
- Value
- ≤1% per daye0
- Setting
- 20Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Water loss of broccoli during storage at 20C increased by ≤1% per day by some hot-water treatments.”
Claim · model-written summary
Hot-water immersion decreased decay incidence during storage.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Immersion in hot watere0
- Outcome
- incidence of decaye0
- Direction
- decreasede0
- Setting
- 20Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Immersion in hot water decreased the incidence of decay during storage at 20C.”
t0“broccoli”
Claim · model-written summary
A two-minute dip at 50 or 52C controlled decay most effectively.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Immersion in 50 or 52C water for 2 minutese0
- Outcome
- decay developmente0
- Direction
- most effectivee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Immersion in 50 or 52C water for 2 minutes was most effective in controlling decay development.”
t0“broccoli”
Claim · model-written summary
A three-minute 52C dip gave broccoli a distinct off-odor.
- Taxon
- BroccoliBrassica oleracea var. italicae0
- Treatment
- 52C water for 3 minutese0
- Outcome
- distinct off-odore0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli immersed in 52C water for 3 minutes had a distinct off-odor.”
Claim · model-written summary
Control and treated broccoli had similar quality after eight days at 0C.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- hot-water dipse0
- Outcome
- qualitye0
- Direction
- similare0
- Qualifier
- 8 dayse0
- Comparator
- Controle0
- Setting
- 0Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Control and treated broccoli held at 0C for 8 days following hot-water dips were similar in quality.”
Claim · model-written summary
Heat treatment inhibited yellowing after broccoli was moved from 0C to 20C.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- heat-treatede0
- Outcome
- Yellowinge0
- Direction
- inhibitede0
- Setting
- 20C following storage at 0Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Yellowing of heat-treated broccoli was inhibited when broccoli was warmed to 20C following storage at 0C.”
Claim · model-written summary
Hot-water treatment after three weeks at 0C delayed senescence at 20C.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- Hot-water treatmentse0
- Outcome
- senescencee0
- Direction
- delayede0
- Qualifier
- following 3 weeks of storage at 0Ce0
- Setting
- 20Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot-water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C.”
Claim · model-written summary
The authors identify a two-minute 50C dip as the best overall broccoli treatment.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 50C water for 2 minutese0
- Outcome
- most effective treatment for reducing yellowing and decay while not inducing off-odors or accelerating weight losse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Immersion of broccoli in 50C water for 2 minutes was the most effective treatment for reducing yellowing and decay while not inducing off-odors or accelerating weight loss.”
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