Abstract
The quality changes of spinach stored at(2±1) ℃,(12±1) ℃,and(22±1) ℃,respectively,or stored at(2+1) ℃ with no vacuum precooling were studied.The results showed that spinach stored at(2±1) ℃ had good preservation quality,and vacuum precooling could increase the quality by inhibiting the soluble protein synthesis,chlorophyll decomposition and sensory quality decline.Vacuum cooling had no obvious effects on the weight loss rate and Vitamin C content.
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Claims 6
Claim · model-written summary
Spinach stored at 2±1 ℃ had good preservation quality.
- Taxon
- spinach
Spinacia oleraceae0 - Treatment
- stored at(2±1) ℃e0
- Outcome
- preservation qualitye0
- Direction
- goode0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that spinach stored at(2±1) ℃ had good preservation quality,and vacuum precooling could increase the quality by inhibiting the soluble protein synthesis,chlorophyll decomposition and sensory quality decline.”
Claim · model-written summary
Vacuum precooling increased spinach quality.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- vacuum precoolinge0
- Outcome
- qualitye0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that spinach stored at(2±1) ℃ had good preservation quality,and vacuum precooling could increase the quality by inhibiting the soluble protein synthesis,chlorophyll decomposition and sensory quality decline.”
Claim · model-written summary
Vacuum precooling inhibited spinach soluble protein synthesis.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- vacuum precoolinge0
- Outcome
- soluble protein synthesise0
- Direction
- inhibitinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that spinach stored at(2±1) ℃ had good preservation quality,and vacuum precooling could increase the quality by inhibiting the soluble protein synthesis,chlorophyll decomposition and sensory quality decline.”
Claim · model-written summary
Vacuum precooling inhibited spinach chlorophyll decomposition.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- vacuum precoolinge0
- Outcome
- chlorophyll decompositione0
- Direction
- inhibitinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that spinach stored at(2±1) ℃ had good preservation quality,and vacuum precooling could increase the quality by inhibiting the soluble protein synthesis,chlorophyll decomposition and sensory quality decline.”
Claim · model-written summary
Vacuum precooling inhibited spinach sensory quality decline.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- vacuum precoolinge0
- Outcome
- sensory quality declinee0
- Direction
- inhibitinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that spinach stored at(2±1) ℃ had good preservation quality,and vacuum precooling could increase the quality by inhibiting the soluble protein synthesis,chlorophyll decomposition and sensory quality decline.”
Claim · model-written summary
Vacuum cooling had no obvious effects on spinach weight loss rate or Vitamin C content.
- Taxon
- spinachSpinacia oleraceat0
- Treatment
- Vacuum coolinge0
- Outcome
- weight loss rate and Vitamin C contente0
- Direction
- no obvious effectse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vacuum cooling had no obvious effects on the weight loss rate and Vitamin C content.”
t0“Effect of vacuum precooling and storage temperature on quality of spinach.”
The same questions in other papers
processing · quality: phytochemicals · Spinacia oleracea (spinach)Positive and negative results
4 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →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.