Abstract
Broccoli was stored at 0, 10, or 20℃after immersion in hot water (38 - 52℃) for 10 or 30 min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃. Heat injury occurred when treatment was higher than 46℃in some varieties. Broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃. There was no significant effect of treatment on shelf life after long time storage at 0℃. Weight loss was reduced by hot water treatment and the respiration behavior of the broccoli was also changed.
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Claims 8
Claim · model-written summary
Hot water at 42–46℃ significantly slowed broccoli yellowing during storage at 10 or 20℃.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- hot water at 42 - 46℃e0
- Outcome
- Yellowing of broccolie0
- Direction
- slowede0
- Setting
- 10 or 20℃e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃.”
Claim · model-written summary
Hot water at 42–46℃ significantly increased broccoli shelf life during storage at 10 or 20℃.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- hot water at 42 - 46℃e0
- Outcome
- shelf lifee0
- Direction
- increasede0
- Setting
- 10 or 20℃e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃.”
Claim · model-written summary
Treatments above 46℃ caused heat injury in some broccoli varieties.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- treatment was higher than 46℃e0
- Outcome
- Heat injurye0
- Qualifier
- some varietiese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat injury occurred when treatment was higher than 46℃in some varieties.”
t0“broccoli”
Claim · model-written summary
Treatment at 46℃ extended broccoli shelf life at 10℃ by 2-3 days.
- Taxon
- BroccoliBrassica oleracea var. italicae0
- Treatment
- hot water treatment at 46℃e0
- Outcome
- Broccoli lastede0
- Direction
- longere0
- Value
- 2-3 dayse0
- Setting
- 10℃e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃.”
Claim · model-written summary
Treatment at 46℃ extended broccoli shelf life at 20℃ by 1-2 days.
- Taxon
- BroccoliBrassica oleracea var. italicae0
- Treatment
- hot water treatment at 46℃e0
- Outcome
- Broccoli lastede0
- Direction
- longere0
- Value
- 1-2 dayse0
- Setting
- 20℃e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃.”
Claim · model-written summary
Hot water treatment had no significant shelf life effect after long storage at 0℃.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- treatmente0
- Outcome
- shelf lifee0
- Direction
- no significant effecte0
- Setting
- 0℃e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no significant effect of treatment on shelf life after long time storage at 0℃.”
t0“broccoli”
Claim · model-written summary
Hot water treatment reduced broccoli weight loss.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- hot water treatmente0
- Outcome
- Weight losse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Weight loss was reduced by hot water treatment”
t0“broccoli”
Claim · model-written summary
Hot water treatment changed broccoli respiration behavior.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- respiration behavior of the broccolie0
Not reportedTreatmentComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the respiration behavior of the broccoli was also changed.”
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 · disease · Brassica oleracea (wild cabbage)Positive and negative results
9 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- no effect
9 papers more in this group
See all 13 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.