Abstract
The suitable pH of peroxidase(POD) in cabbage was 5～6.The activity of POD decreased with the increase of blanching time at 100 ℃,while the regeneration amounts of POD after storaging for 2days increased first and then decreased,with the maximum regeneration value occurred when the blanching time was at the range of 1 min ～ 1.5 min.Na+ and Ca2+ could inhibited the activity of POD.Therefore,when the heat treatment condition was at 100℃ for 2min,the concentration of ZnCl2 was 100 mg / L and CaCl2 was 300 mg / L,pH was 8,the POD were mostly inactivated,the texture and the surface colour can be well retained.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
The suitable pH of peroxidase in cabbage is 5 to 6.
- Taxon
- cabbage
Brassica oleracea var. capitatat0 - Outcome
- suitable pH of peroxidase(POD)e1
- Value
- 5～6e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cabbage”
e1“The suitable pH of peroxidase(POD) in cabbage was 5～6”
Claim · model-written summary
Regeneration of POD after 2 days of storage first rose and then fell with blanching time, peaking at 1 to 1.5 min blanching.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- blanching timee3
- Outcome
- regeneration amounts of PODe3
- Direction
- increased first and then decreasede3
- Value
- 1 min ～ 1.5 mine3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cabbage”
e3“while the regeneration amounts of POD after storaging for 2days increased first and then decreased,with the maximum regeneration value occurred when the blanching time was at the range of 1 min ～ 1.5 min”
Claim · model-written summary
Increasing blanching time at 100 ℃ decreased the activity of POD in cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- blanching time at 100 ℃e2
- Outcome
- activity of PODe2
- Direction
- decreasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cabbage”
e2“The activity of POD decreased with the increase of blanching time at 100 ℃”
Claim · model-written summary
Na+ inhibited the activity of POD in cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- Na+e4
- Outcome
- activity of PODe4
- Direction
- inhibitede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cabbage”
e4“Na+ and Ca2+ could inhibited the activity of POD”
Claim · model-written summary
Ca2+ inhibited the activity of POD in cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- Ca2+e4
- Outcome
- activity of PODe4
- Direction
- inhibitede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cabbage”
e4“Na+ and Ca2+ could inhibited the activity of POD”
Claim · model-written summary
Heat treatment at 100 ℃ for 2 min with ZnCl2 and CaCl2 at the stated levels and pH 8 mostly inactivated POD in cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- heat treatment condition was at 100℃ for 2mine5
- Outcome
- PODe5
- Direction
- mostly inactivatede5
- Qualifier
- the concentration of ZnCl2 was 100 mg / L and CaCl2 was 300 mg / Le5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cabbage”
e5“when the heat treatment condition was at 100℃ for 2min,the concentration of ZnCl2 was 100 mg / L and CaCl2 was 300 mg / L,pH was 8,the POD were mostly inactivated,the texture and the surface colour can be well retained”
Claim · model-written summary
The same heat treatment kept the texture and surface colour of cabbage well.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- heat treatment condition was at 100℃ for 2mine5
- Outcome
- texture and the surface coloure5
- Direction
- can be well retainede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cabbage”
e5“when the heat treatment condition was at 100℃ for 2min,the concentration of ZnCl2 was 100 mg / L and CaCl2 was 300 mg / L,pH was 8,the POD were mostly inactivated,the texture and the surface colour can be well retained”
The same questions in other papers
heat · quality: postharvest · Brassica oleracea (wild cabbage)Results differ
5 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- no effect
5 papers more in this group
See all 9 papers →heat · physiology: antioxidant enzymes · Brassica oleracea (wild cabbage)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.