Abstract
Hot water treatments (HWTs), at a range of temperatures (43 to 55C) and durations (10 sec to 30 min), were applied to floret groups of `Shogun' broccoli ( Brassica oleracea L. var italica ) directly after harvest. Floret groups were then stored at 20C in the dark for 3 days. A range of optimal treatments was found in which yellowing was markedly reduced, and heat damage (water soaking and decay) did not occur. Chlorophyll fluorescence measurements indicated that in the optimum treatment that prevented yellowing the F v /F m ratio following HWT decreased immediately and was maintained at a constant level for the next 3 days. A further experiment examined the effect of HWT durations up to 20 min at 47C on fluorescence and yellowing. Longer durations of HWTs (>5 min) progressively reduced yellowing and the F v /F m ratio. From these three experiments a HWT of 47C for 7.5 min was selected as the best treatment. This treatment consistently reduced yellowing for up to 5 days. A decrease in the F v /F m ratio may be a useful indicator of broccoli florets response to hot water treatments.
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Claims 7
Claim · model-written summary
Hot water treatments in a range of optimal conditions markedly reduced yellowing of broccoli florets.
- Taxon
- Brassica oleracea L. var italica
Brassica oleraceae0 - Material
- Shogune0
- Organ / stage
- floret groupse0
- Treatment
- Hot water treatmentse0
- Outcome
- yellowinge1
- Direction
- markedly reducede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water treatments (HWTs), at a range of temperatures (43 to 55C) and durations (10 sec to 30 min), were applied to floret groups of `Shogun' broccoli ( Brassica oleracea L. var italica ) directly after harvest”
e1“A range of optimal treatments was found in which yellowing was markedly reduced, and heat damage (water soaking and decay) did not occur”
Claim · model-written summary
In the optimal hot water treatments, heat damage (water soaking and decay) did not occur.
- Taxon
- Brassica oleracea L. var italicaBrassica oleraceae0
- Treatment
- optimal treatmentse1
- Outcome
- heat damage (water soaking and decay)e1
- Direction
- did not occure1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water treatments (HWTs), at a range of temperatures (43 to 55C) and durations (10 sec to 30 min), were applied to floret groups of `Shogun' broccoli ( Brassica oleracea L. var italica ) directly after harvest”
e1“A range of optimal treatments was found in which yellowing was markedly reduced, and heat damage (water soaking and decay) did not occur”
Claim · model-written summary
In the optimum treatment that prevented yellowing, the Fv/Fm ratio decreased immediately after hot water treatment and stayed constant for 3 days.
- Taxon
- Brassica oleracea L. var italicaBrassica oleraceae0
- Treatment
- optimum treatment that prevented yellowinge2
- Outcome
- F v /F m ratioe2
- Direction
- decreasede2
- Qualifier
- maintained at a constant level for the next 3 dayse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water treatments (HWTs), at a range of temperatures (43 to 55C) and durations (10 sec to 30 min), were applied to floret groups of `Shogun' broccoli ( Brassica oleracea L. var italica ) directly after harvest”
e2“Chlorophyll fluorescence measurements indicated that in the optimum treatment that prevented yellowing the F v /F m ratio following HWT decreased immediately and was maintained at a constant level for the next 3 days”
Claim · model-written summary
Longer hot water treatments (>5 min) progressively reduced yellowing and the Fv/Fm ratio.
- Taxon
- Brassica oleracea L. var italicaBrassica oleraceae0
- Treatment
- Longer durations of HWTs (>5 min)e3
- Outcome
- yellowing and the F v /F m ratioe3
- Direction
- progressively reducede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water treatments (HWTs), at a range of temperatures (43 to 55C) and durations (10 sec to 30 min), were applied to floret groups of `Shogun' broccoli ( Brassica oleracea L. var italica ) directly after harvest”
e3“Longer durations of HWTs (>5 min) progressively reduced yellowing and the F v /F m ratio”
Claim · model-written summary
A hot water treatment of 47C for 7.5 min was selected as the best treatment.
- Taxon
- Brassica oleracea L. var italicaBrassica oleraceae0
- Outcome
- HWT of 47C for 7.5 mine4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water treatments (HWTs), at a range of temperatures (43 to 55C) and durations (10 sec to 30 min), were applied to floret groups of `Shogun' broccoli ( Brassica oleracea L. var italica ) directly after harvest”
e4“From these three experiments a HWT of 47C for 7.5 min was selected as the best treatment”
Claim · model-written summary
The 47C for 7.5 min treatment consistently reduced yellowing for up to 5 days.
- Taxon
- Brassica oleracea L. var italicaBrassica oleraceae0
- Treatment
- HWT of 47C for 7.5 mine4
- Outcome
- yellowinge4
- Direction
- consistently reducede4
- Qualifier
- for up to 5 dayse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water treatments (HWTs), at a range of temperatures (43 to 55C) and durations (10 sec to 30 min), were applied to floret groups of `Shogun' broccoli ( Brassica oleracea L. var italica ) directly after harvest”
e4“From these three experiments a HWT of 47C for 7.5 min was selected as the best treatment. This treatment consistently reduced yellowing for up to 5 days”
Claim · model-written summary
A decrease in the Fv/Fm ratio may be a useful indicator of the response of broccoli florets to hot water treatments.
Verbatim
e5“A decrease in the F v /F m ratio may be a useful indicator of broccoli florets response to hot water treatments”