Abstract
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc. 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 4
Claim · model-written summary
Methyl jasmonate improved broccoli color, taste and flavor during yellowing.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- methyl jasmonatee0
- Outcome
- color, taste, flavore0
- Direction
- improvede0
- Qualifier
- In the process of yellowinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In the process of yellowing, methyl jasmonate and melatonin treatments effectively improved the color, taste, flavor and bioactive compound content in broccoli.”
Claim · model-written summary
Methyl jasmonate improved broccoli bioactive compound content during yellowing.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- methyl jasmonatee0
- Outcome
- bioactive compound contente0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In the process of yellowing, methyl jasmonate and melatonin treatments effectively improved the color, taste, flavor and bioactive compound content in broccoli.”
Claim · model-written summary
Melatonin improved broccoli color, taste and flavor during yellowing.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- melatonine0
- Outcome
- color, taste, flavore0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In the process of yellowing, methyl jasmonate and melatonin treatments effectively improved the color, taste, flavor and bioactive compound content in broccoli.”
Claim · model-written summary
Melatonin improved broccoli bioactive compound content during yellowing.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- melatonine0
- Outcome
- bioactive compound contente0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In the process of yellowing, methyl jasmonate and melatonin treatments effectively improved the color, taste, flavor and bioactive compound content in broccoli.”
The same questions in other papers
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See all 10 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.