Abstract
Freshly harvested broccoli heads were immersed for 0, 1, 4 or 8 min into hot water at 45 °C, and then were hydrocooled rapidly for 10 min at 10 °C. Following these treatments, the broccoli were air-dried for 30 min, then packed in commercial polymeric film bags, and, finally, stored for 16 days at –1, 1, and 12 °C. The samples treated with hot water maintained high contents of chlorophyll concentrations, their yellowing rate was delayed, and fungal infection and chilling or freezing injury were inhibited markedly. Compared to non-heat-treated broccoli, a lower level of peroxidase activity with a relatively higher chlorophyll concentration was observed when broccoli were treated with hot water. Among these heat treatments, immersion in hot water for 4 min at 45 °C was the most effective for maintaining the quality of harvested broccoli heads.
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Claims 8
Claim · model-written summary
Hot water treatment maintained high chlorophyll in broccoli heads.
- Taxon
- broccoli
Brassica oleracea var. italicat0 - Treatment
- hot watere0
- Outcome
- chlorophyll concentrationse0
- Direction
- highe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The samples treated with hot water maintained high contents of chlorophyll concentrations, their yellowing rate was delayed, and fungal infection and chilling or freezing injury were inhibited markedly.”
t0“Broccoli”
Claim · model-written summary
Hot water treatment delayed broccoli yellowing.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- hot watere0
- Outcome
- yellowing ratee0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The samples treated with hot water maintained high contents of chlorophyll concentrations, their yellowing rate was delayed, and fungal infection and chilling or freezing injury were inhibited markedly.”
t0“Broccoli”
Claim · model-written summary
Hot water treatment inhibited fungal infection in broccoli.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- hot watere0
- Interactor
- fungale0pathogen
- Outcome
- fungal infectione0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The samples treated with hot water maintained high contents of chlorophyll concentrations, their yellowing rate was delayed, and fungal infection and chilling or freezing injury were inhibited markedly.”
t0“Broccoli”
Claim · model-written summary
Hot water treatment inhibited chilling injury in broccoli.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- hot watere0
- Outcome
- chillinge0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The samples treated with hot water maintained high contents of chlorophyll concentrations, their yellowing rate was delayed, and fungal infection and chilling or freezing injury were inhibited markedly.”
t0“Broccoli”
Claim · model-written summary
Hot water treatment inhibited freezing injury in broccoli.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- hot watere0
- Outcome
- freezing injurye0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The samples treated with hot water maintained high contents of chlorophyll concentrations, their yellowing rate was delayed, and fungal infection and chilling or freezing injury were inhibited markedly.”
t0“Broccoli”
Claim · model-written summary
Hot water treated broccoli had lower peroxidase activity than untreated broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- hot watere0
- Gene
- peroxidasee0
- Outcome
- peroxidase activitye0
- Direction
- lowere0
- Comparator
- non-heat-treated broccolie0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to non-heat-treated broccoli, a lower level of peroxidase activity with a relatively higher chlorophyll concentration was observed when broccoli were treated with hot water.”
Claim · model-written summary
Hot water treated broccoli had relatively higher chlorophyll concentration than untreated broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- hot watere0
- Outcome
- chlorophyll concentratione0
- Direction
- highere0
- Comparator
- non-heat-treated broccolie0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to non-heat-treated broccoli, a lower level of peroxidase activity with a relatively higher chlorophyll concentration was observed when broccoli were treated with hot water.”
Claim · model-written summary
Four minutes at 45 °C was the most effective hot water immersion for maintaining broccoli head quality.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- immersion in hot water for 4 min at 45 °Ce0
- Outcome
- quality of harvested broccoli headse0
- Direction
- most effectivee0
- Comparator
- these heat treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Among these heat treatments, immersion in hot water for 4 min at 45 °C was the most effective for maintaining the quality of harvested broccoli heads.”
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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.