Abstract
With sodium hypochlorite,sodium benzoate,hydrogen peroxide to clean the cutting lettuce,the quality changes during storage were studied.The results showed that 0.01% sodium hypochlorite and 0.5% sodium benzoate treatment can significantly delay the decrease of chlorophyll,Vc,and soluble solids content in fresh-cut lettuce,and maintaining good sensory quality and keeping commodity value of lettuce stored for 10 days;1.0% had hydrogen peroxide treatment have some effect on quality keeping of fresh-cut lettuce,but slightly inferior effect to the treatment of sodium benzoate and sodium hypochlorite.After 6 days storage,more sensory quality and Vc loss appeared.
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Claims 6
Claim · model-written summary
Sodium hypochlorite delayed losses of chlorophyll, Vc, and soluble solids in fresh-cut lettuce.
- Taxon
- fresh-cut lettucee0
- Treatment
- 0.01% sodium hypochloritee0
- Outcome
- chlorophyll,Vc,and soluble solids contente0
- Direction
- delay the decreasee0
Not reportedComparator
Verbatim
e0“0.01% sodium hypochlorite and 0.5% sodium benzoate treatment can significantly delay the decrease of chlorophyll,Vc,and soluble solids content in fresh-cut lettuce”
Claim · model-written summary
Sodium benzoate delayed losses of chlorophyll, Vc, and soluble solids in fresh-cut lettuce.
- Taxon
- fresh-cut lettucee0
- Treatment
- 0.5% sodium benzoate treatmente0
- Outcome
- chlorophyll,Vc,and soluble solids contente0
- Direction
- delay the decreasee0
Not reportedComparator
Verbatim
e0“0.01% sodium hypochlorite and 0.5% sodium benzoate treatment can significantly delay the decrease of chlorophyll,Vc,and soluble solids content in fresh-cut lettuce”
Claim · model-written summary
Sodium hypochlorite maintained sensory quality and commodity value for ten days.
- Taxon
- Lettuce
Lactuca sativat0 - Treatment
- 0.01% sodium hypochloritee0
- Outcome
- good sensory quality and keeping commodity valuee0
- Value
- 10 dayse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Lettuce”
e0“0.01% sodium hypochlorite and 0.5% sodium benzoate treatment can significantly delay the decrease of chlorophyll,Vc,and soluble solids content in fresh-cut lettuce,and maintaining good sensory quality and keeping commodity value of lettuce stored for 10 days”
Claim · model-written summary
Sodium benzoate maintained sensory quality and commodity value for ten days.
- Taxon
- LettuceLactuca sativat0
- Treatment
- 0.5% sodium benzoate treatmente0
- Outcome
- good sensory quality and keeping commodity valuee0
- Value
- 10 dayse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Lettuce”
e0“0.01% sodium hypochlorite and 0.5% sodium benzoate treatment can significantly delay the decrease of chlorophyll,Vc,and soluble solids content in fresh-cut lettuce,and maintaining good sensory quality and keeping commodity value of lettuce stored for 10 days”
Claim · model-written summary
Hydrogen peroxide provided some quality preservation, but was slightly inferior to benzoate and hypochlorite.
- Taxon
- LettuceLactuca sativat0
- Treatment
- 1.0% had hydrogen peroxide treatmente0
- Outcome
- quality keeping of fresh-cut lettucee0
- Direction
- slightly inferiore0
- Comparator
- treatment of sodium benzoate and sodium hypochloritee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Lettuce”
e0“1.0% had hydrogen peroxide treatment have some effect on quality keeping of fresh-cut lettuce,but slightly inferior effect to the treatment of sodium benzoate and sodium hypochlorite”
Claim · model-written summary
Sensory quality and Vc were lost after six days of storage.
- Taxon
- LettuceLactuca sativat0
- Outcome
- sensory quality and Vc losse0
- Direction
- losse0
- Qualifier
- After 6 days storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Lettuce”
e0“After 6 days storage,more sensory quality and Vc loss appeared.”
The same questions in other papers
sodium hypochlorite · quality: general · Lactuca sativa (garden lettuce)Positive and negative results
2 in the opposite direction
- no effect
- negative
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.