Abstract
Mature leaves of kale ( Brassica oleracea L., Alboglabra group) and collard ( Brassica oleracea L., Acephala group), and Brussels sprouts ( Brassica oleracea L., Gemmifera group) were heated by moist air at 40, 45, 50, or 55 °C for durations of 0, 30, 60, or 90 minutes. Heating of kale at 45 °C for 30 minutes was effective in maintaining better postharvest quality, delaying yellowing, and reducing losses of sugars and organic acids during subsequent storage at 15 °C. Exposure of collard at 40 °C for 60 minutes also delayed yellowing and maintained turgidity of the leaves. Other treatments were either less beneficial, not effective, or caused injury. Heat injury occurred when temperature and duration exceeded the tolerance levels. In some cases, heat-injured tissues remained green but developed fungal infection. Heat treatments had no measurable effects on the rate of senescence or storage quality of Brussels sprouts.
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Claims 8
Claim · model-written summary
Heating kale at 45 °C for 30 minutes maintained better postharvest quality.
- Taxon
- kale
Brassica oleracea var. viridise0 - Treatment
- Heating of kale at 45 °C for 30 minutese0
- Outcome
- postharvest qualitye0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heating of kale at 45 °C for 30 minutes was effective in maintaining better postharvest quality”
Claim · model-written summary
The kale heat treatment delayed yellowing.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- Heating of kale at 45 °C for 30 minutese0
- Outcome
- yellowinge0
- Direction
- delayinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heating of kale at 45 °C for 30 minutes was effective in maintaining better postharvest quality, delaying yellowing”
Claim · model-written summary
The kale heat treatment reduced sugar and organic acid losses during storage at 15 °C.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- Heating of kale at 45 °C for 30 minutese0
- Outcome
- losses of sugars and organic acidse0
- Direction
- reducinge0
- Qualifier
- during subsequent storage at 15 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heating of kale at 45 °C for 30 minutes was effective in maintaining better postharvest quality, delaying yellowing, and reducing losses of sugars and organic acids during subsequent storage at 15 °C”
Claim · model-written summary
Heating collard at 40 °C for 60 minutes delayed yellowing and maintained leaf turgidity.
- Taxon
- collarde0
- Treatment
- Exposure of collard at 40 °C for 60 minutese0
- Outcome
- yellowing and maintained turgidity of the leavese0
- Direction
- delayede0
Not reportedComparator
Verbatim
e0“Exposure of collard at 40 °C for 60 minutes also delayed yellowing and maintained turgidity of the leaves”
Claim · model-written summary
Other heat treatments were less beneficial, ineffective or injurious.
Not reportedComparator
Verbatim
e0“Other treatments were either less beneficial, not effective, or caused injury”
t0“Kale and Collard”
Claim · model-written summary
Heat injury occurred beyond tolerance levels of temperature and duration.
Verbatim
e0“Heat injury occurred when temperature and duration exceeded the tolerance levels”
t0“Kale and Collard”
Claim · model-written summary
Some heat-injured tissues stayed green but developed fungal infection.
Verbatim
e0“In some cases, heat-injured tissues remained green but developed fungal infection”
t0“Kale and Collard”
Claim · model-written summary
Heat treatment did not measurably change Brussels sprouts senescence or storage quality.
- Taxon
- Brussels sprouts
Brassica oleracea var. gemmiferae0 - Treatment
- Heat treatmentse0
- Outcome
- rate of senescence or storage qualitye0
- Direction
- no measurable effectse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat treatments had no measurable effects on the rate of senescence or storage quality of Brussels sprouts”
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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.