Abstract
Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heat treated by holding in water for 1 to 40 min at 42, 45, 48, 50, or 52C. Control heads were held in air at 20C or in 25C water for 40 min. Controls turned yellow in about 3 days at 20C. Treatments at 42C delayed yellowing by 1 or 2 days, while treatments of 45, 48, 50, and 52C prevented yellowing up to 7 days at 20C. Hot water treatments had no effect on water loss of broccoli during storage. Incidence of decay was greater in treated broccoli stored wet compared to the dry control. However, when free water was removed by spinning following treatment, no difference in decay was observed. Treatment of broccoli at 52C for 3 or more min sometimes induced a distinct off-odor. When broccoli was held at 0C for 3 weeks following treatment no differences were observed between control and treated broccoli. However, when broccoli was warmed to 20C following storage at 0C, yellowing of treated broccoli was inhibited. Hot water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C.
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Claims 9
Claim · model-written summary
Treatment at 42 C delayed broccoli yellowing by 1 or 2 days compared with control heads.
- Taxon
- broccoli
Brassica oleracea var. italicat0 - Treatment
- Treatments at 42Ce1
- Outcome
- yellowinge1
- Direction
- delayede1
- Value
- 1 or 2 dayse1
- Comparator
- Control headse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e1“Treatments at 42C delayed yellowing by 1 or 2 days”
e2“Control heads were held in air at 20C”
Claim · model-written summary
Treatments of 45, 48, 50 and 52 C prevented broccoli yellowing up to 7 days at 20 C.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- treatments of 45, 48, 50, and 52Ce3
- Outcome
- yellowinge3
- Direction
- preventede3
- Value
- up to 7 dayse3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e3“treatments of 45, 48, 50, and 52C prevented yellowing up to 7 days at 20C”
Claim · model-written summary
Hot water treatment had no effect on broccoli water loss during storage.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Hot water treatmentse4
- Outcome
- water losse4
- Direction
- no effecte4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e4“Hot water treatments had no effect on water loss of broccoli during storage”
Claim · model-written summary
Decay incidence was greater in heat-treated broccoli stored wet than in the dry control.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- treated broccolie5
- Outcome
- Incidence of decaye5
- Direction
- greatere5
- Qualifier
- stored wete5
- Comparator
- dry controle5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e5“Incidence of decay was greater in treated broccoli stored wet compared to the dry control”
Claim · model-written summary
When free water was removed by spinning after treatment, decay did not differ.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- removed by spinning following treatmente6
- Outcome
- decaye6
- Direction
- no differencee6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e6“when free water was removed by spinning following treatment, no difference in decay was observed”
Claim · model-written summary
Treatment at 52 C for 3 or more minutes sometimes induced an off-odor in broccoli.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Treatment of broccoli at 52C for 3 or more mine7
- Outcome
- off-odore7
- Direction
- inducede7
- Qualifier
- sometimese7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e7“Treatment of broccoli at 52C for 3 or more min sometimes induced a distinct off-odor”
Claim · model-written summary
After 3 weeks at 0 C, treated and control broccoli showed no differences.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- held at 0C for 3 weeks following treatmente1
- Outcome
- differencese1
- Direction
- no differencese1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e1“broccoli was held at 0C for 3 weeks following treatment no differences were observed between control and treated broccoli”
Claim · model-written summary
Warming to 20 C after 0 C storage inhibited yellowing of treated broccoli.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- warmed to 20C following storage at 0Ce1
- Outcome
- yellowinge1
- Direction
- inhibitede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e1“when broccoli was warmed to 20C following storage at 0C, yellowing of treated broccoli was inhibited”
Claim · model-written summary
Hot water treatment delayed broccoli senescence at 20 C after 3 weeks at 0 C storage.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Hot water treatmentse1
- Outcome
- senescencee1
- Direction
- delayede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI”
e1“Hot water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C”
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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.