Abstract
Fresh cut broccoli is a product with an increasing demand due to its convenience and proved benefits on human health, but is very perishable due to its high respiration rate. In order to maintain quality and extend shelf-life, two different approaches were carried out. Firstly, samples were packaged in sealed trays under passive modified atmosphere, and half of them were heated with air (48C for 3 hours). All trays were stored at 5 C, and analyzed at 0, 7, 14 and 21 days. Basic physical-chemical parameters, chlorophyll a and b concentration, total phenolics, antioxidant activity, microbiological and sensory quality were assessed. Results showed that heat treated broccoli showed poor sensory quality due to off-odors and no increase in the shelf-life of the product was observed. For this reason, a second experiment was carried using passive and active modified atmospheres (10% O 2 and 5% CO 2 ) and compared to a control in air. Samples were also stored at 5 C and analyzed at 0, 5, 10 and 21 days. Modified atmosphere, either active or passive, allowed maintaining broccoli florets shelf-life up to 21 days, with higher quality compared to the control, being most suitable the passive modified atmosphere due to its simplicity and lower cost.
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Claims 5
Claim · model-written summary
Heat treated broccoli had poor sensory quality from off-odors.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- heat treatede0
- Outcome
- poor sensory quality due to off-odorse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heat treated broccoli showed poor sensory quality due to off-odors”
Claim · model-written summary
Heat treatment did not increase broccoli shelf life.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- heat treatede0
- Outcome
- shelf-lifee0
- Direction
- no increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heat treated broccoli showed poor sensory quality due to off-odors and no increase in the shelf-life of the product was observed”
Claim · model-written summary
Passive modified atmosphere maintained broccoli floret shelf life up to 21 days with higher quality than air.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Organ / stage
- floretse0
- Treatment
- passivee0
- Outcome
- shelf-lifee0
- Direction
- highere0
- Value
- 21 dayse0
- Comparator
- control in aire1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Modified atmosphere, either active or passive, allowed maintaining broccoli florets shelf-life up to 21 days, with higher quality compared to the control”
e1“passive and active modified atmospheres (10% O 2 and 5% CO 2 ) and compared to a control in air”
Claim · model-written summary
Active modified atmosphere maintained broccoli floret shelf life up to 21 days with higher quality than air.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Organ / stage
- floretse0
- Treatment
- activee0
- Outcome
- shelf-lifee0
- Direction
- highere0
- Value
- 21 dayse0
- Comparator
- control in aire1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Modified atmosphere, either active or passive, allowed maintaining broccoli florets shelf-life up to 21 days, with higher quality compared to the control”
e1“passive and active modified atmospheres (10% O 2 and 5% CO 2 ) and compared to a control in air”
Claim · model-written summary
Authors judged passive modified atmosphere most suitable because of simplicity and lower cost.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Outcome
- most suitable the passive modified atmosphere due to its simplicity and lower coste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“being most suitable the passive modified atmosphere due to its simplicity and lower cost”
t0“broccoli”
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See all 5 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.