Search claims · PlantClaims

Intervention effectobservedoriginal resultnegativesignificant (as stated)measured

Claim · model-written summary

Heat shock decreased the fresh and dry weight of kale sprouts compared with control at harvest in study I.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: heat shocke1
Outcome: fresh and dry weighte1
Direction: decreasee1
Qualifier: at harvest in study Ie1
Comparator: controle1

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e1
“there was a significant decrease in the fresh and dry weight of kale sprouts treated with heat shock compared with control at harvest in study I”
✓ located verbatim in the source · abstract, characters 2017–2161

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effectobservedoriginal resultno effectnot significant (as stated)measured

Claim · model-written summary

Dry weight of kale sprouts after 50 degrees C heat shock was not significantly different from control.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: $50^{\circ}C$ heat shocke6
Outcome: dry weighte7
Direction: not significantly differente7
Comparator: controle7

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e6
“In study II, fresh weight of kale sprouts at $50^{\circ}C$ heat shock showed a significant decrease compared with the control at one and two days after the treatment”
✓ located verbatim in the source · abstract, characters 2538–2703

e7
“However, the decrease was minimal and dry weight of kale sprouts was not significantly different from that in control”
✓ located verbatim in the source · abstract, characters 2705–2822

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effectobservedoriginal resultnegativesignificant (as stated)measured

Claim · model-written summary

Fresh weight of kale sprouts at 50 degrees C heat shock decreased significantly compared with control at one and two days after treatment.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: $50^{\circ}C$ heat shocke6
Outcome: fresh weighte6
Direction: decreasee6
Qualifier: at one and two days after the treatmente6
Comparator: controle6

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e6
“In study II, fresh weight of kale sprouts at $50^{\circ}C$ heat shock showed a significant decrease compared with the control at one and two days after the treatment”
✓ located verbatim in the source · abstract, characters 2538–2703

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effect Heat shock decreased the fresh and dry weight of kale sprouts compared with control at harvest in study I.
Intervention effect Heat shock at 60 degrees C caused more pronounced growth inhibition than heat treatments at 40 and 50 degrees C.
Intervention effect Electrolyte leakage by cell collapse was highest in sprouts exposed to 60 degrees C distilled water.
Intervention effect Heat shock at 50 degrees C significantly induced the accumulation of phenolic compounds in kale sprouts.
Intervention effect Heat shock at 50 degrees C for 20 seconds or more gave at least 1.5 times higher total phenolic concentration than control.
Intervention effect Heat shock at 50 degrees C for 20 seconds or more gave at least 1.2 times higher antioxidant capacity than control.
Intervention effect Dry weight of kale sprouts after 50 degrees C heat shock was not significantly different from control.
Observation The change of total flavonoid concentration in kale sprouts was similar to that of antioxidants.
Intervention effect PAL activity after 24 hours of heat shock was higher in all heat shock-treated sprouts than in control.
Mechanism Heat shock may stimulate the secondary metabolic pathway in kale sprouts.
Observation Seven glucosinolates were identified in kale sprouts.
Intervention effect Soaking sprouts in 50 degrees C water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates, progoitrin and sinigrin at harvest.
Recommendation Hot-water heat shock is a potential strategy to improve the nutritional quality of kale sprouts.

Intervention effectobservedoriginal resultpositivesignificant (as stated)measured

Claim · model-written summary

Heat shock at 50 degrees C significantly induced the accumulation of phenolic compounds in kale sprouts.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: Heat shock at $50^{\circ}C$e4
Outcome: accumulation of phenolic compoundse4
Direction: inducede4

Not reportedComparator

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e4
“Heat shock at $50^{\circ}C$ significantly induced the accumulation of phenolic compounds”
✓ located verbatim in the source · abstract, characters 2448–2536

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

PAL activity after 24 hours of heat shock was higher in all heat shock-treated sprouts than in control.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: heat shocke1
Gene: PALe1
Outcome: PAL activitye1
Direction: highere1
Qualifier: after 24 hourse1
Comparator: controle1

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e1
“PAL activity after 24 hours of heat shock was higher in all the heat shock-treated sprouts than that in control”
✓ located verbatim in the source · abstract, characters 3220–3331

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Electrolyte leakage by cell collapse was highest in sprouts exposed to 60 degrees C distilled water.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: $60^{\circ}C$ distilled watere3
Outcome: Electrolyte leakagee3
Direction: higheste3
Qualifier: by cell collapsee3

Not reportedComparator

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e3
“Electrolyte leakage by cell collapse was the highest in the sprouts exposed to $60^{\circ}C$ distilled water, which agreed with the growth results”
✓ located verbatim in the source · abstract, characters 2300–2446

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Heat shock at 60 degrees C caused more pronounced growth inhibition than heat treatments at 40 and 50 degrees C.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: heat shock at $60^{\circ}C$e2
Outcome: growth inhibitione2
Direction: more pronouncede2
Comparator: heat treatments at 40 and $50^{\circ}C$e2

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e2
“heat shock at $60^{\circ}C$ lead to more pronounced growth inhibition compared with heat treatments at 40 and $50^{\circ}C$”
✓ located verbatim in the source · abstract, characters 2175–2298

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Heat shock at 50 degrees C for 20 seconds or more gave at least 1.2 times higher antioxidant capacity than control.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: Heat shock treatments at $50^{\circ}C$ for 20 seconds or moree5
Outcome: antioxidants capacitye5
Direction: highere5
Value: 1.2 timese5
Comparator: controle5

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e5
“Heat shock treatments at $50^{\circ}C$ for 20 seconds or more showed at least 1.5 and 1.2 times higher total phenolic concentration and antioxidants capacity than control, respectively”
✓ located verbatim in the source · abstract, characters 2947–3131

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effect Heat shock decreased the fresh and dry weight of kale sprouts compared with control at harvest in study I.
Intervention effect Heat shock at 60 degrees C caused more pronounced growth inhibition than heat treatments at 40 and 50 degrees C.
Intervention effect Electrolyte leakage by cell collapse was highest in sprouts exposed to 60 degrees C distilled water.
Intervention effect Heat shock at 50 degrees C significantly induced the accumulation of phenolic compounds in kale sprouts.
Intervention effect Heat shock at 50 degrees C for 20 seconds or more gave at least 1.5 times higher total phenolic concentration than control.
Intervention effect Fresh weight of kale sprouts at 50 degrees C heat shock decreased significantly compared with control at one and two days after treatment.
Intervention effect Dry weight of kale sprouts after 50 degrees C heat shock was not significantly different from control.
Observation The change of total flavonoid concentration in kale sprouts was similar to that of antioxidants.
Intervention effect PAL activity after 24 hours of heat shock was higher in all heat shock-treated sprouts than in control.
Mechanism Heat shock may stimulate the secondary metabolic pathway in kale sprouts.
Observation Seven glucosinolates were identified in kale sprouts.
Intervention effect Soaking sprouts in 50 degrees C water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates, progoitrin and sinigrin at harvest.
Recommendation Hot-water heat shock is a potential strategy to improve the nutritional quality of kale sprouts.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Heat shock at 50 degrees C for 20 seconds or more gave at least 1.5 times higher total phenolic concentration than control.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: Heat shock treatments at $50^{\circ}C$ for 20 seconds or moree5
Outcome: total phenolic concentratione5
Direction: highere5
Value: at least 1.5e5
Comparator: controle5

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e5
“Heat shock treatments at $50^{\circ}C$ for 20 seconds or more showed at least 1.5 and 1.2 times higher total phenolic concentration and antioxidants capacity than control, respectively”
✓ located verbatim in the source · abstract, characters 2947–3131

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effect Heat shock decreased the fresh and dry weight of kale sprouts compared with control at harvest in study I.
Intervention effect Heat shock at 60 degrees C caused more pronounced growth inhibition than heat treatments at 40 and 50 degrees C.
Intervention effect Electrolyte leakage by cell collapse was highest in sprouts exposed to 60 degrees C distilled water.
Intervention effect Heat shock at 50 degrees C significantly induced the accumulation of phenolic compounds in kale sprouts.
Intervention effect Heat shock at 50 degrees C for 20 seconds or more gave at least 1.2 times higher antioxidant capacity than control.
Intervention effect Fresh weight of kale sprouts at 50 degrees C heat shock decreased significantly compared with control at one and two days after treatment.
Intervention effect Dry weight of kale sprouts after 50 degrees C heat shock was not significantly different from control.
Observation The change of total flavonoid concentration in kale sprouts was similar to that of antioxidants.
Intervention effect PAL activity after 24 hours of heat shock was higher in all heat shock-treated sprouts than in control.
Mechanism Heat shock may stimulate the secondary metabolic pathway in kale sprouts.
Observation Seven glucosinolates were identified in kale sprouts.
Intervention effect Soaking sprouts in 50 degrees C water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates, progoitrin and sinigrin at harvest.
Recommendation Hot-water heat shock is a potential strategy to improve the nutritional quality of kale sprouts.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Soaking sprouts in 50 degrees C water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates, progoitrin and sinigrin at harvest.

Taxon: kaleBrassica oleracea var. viridise0
Treatment: soaking the sprouts with $50^{\circ}C$ water for 20 secondse1
Outcome: accumulation of total glucosinolatese1
Qualifier: as well as two major glucosinolates, progoitrin and sinigrine1

Not reportedComparatorDirection

Verbatim

e0
“decrease in the fresh and dry weight of kale sprouts”
✓ located verbatim in the source · abstract, characters 2041–2093

e1
“soaking the sprouts with $50^{\circ}C$ water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates as well as two major glucosinolates, progoitrin and sinigrin, at harvest”
✓ located verbatim in the source · abstract, characters 3470–3670

Title

Heat Shock Treatments Induce the Accumulation of Phytochemicals in Kale Sprouts

Min-Jeong Lee; Sooyeon Lim; Jongkee Kim; et al. Horticultural Science and Technology 2012. doi:10.7235/hort.2012.12094

Other claims from this paper (13)

Intervention effect Heat shock decreased the fresh and dry weight of kale sprouts compared with control at harvest in study I.
Intervention effect Heat shock at 60 degrees C caused more pronounced growth inhibition than heat treatments at 40 and 50 degrees C.
Intervention effect Electrolyte leakage by cell collapse was highest in sprouts exposed to 60 degrees C distilled water.
Intervention effect Heat shock at 50 degrees C significantly induced the accumulation of phenolic compounds in kale sprouts.
Intervention effect Heat shock at 50 degrees C for 20 seconds or more gave at least 1.5 times higher total phenolic concentration than control.
Intervention effect Heat shock at 50 degrees C for 20 seconds or more gave at least 1.2 times higher antioxidant capacity than control.
Intervention effect Fresh weight of kale sprouts at 50 degrees C heat shock decreased significantly compared with control at one and two days after treatment.
Intervention effect Dry weight of kale sprouts after 50 degrees C heat shock was not significantly different from control.
Observation The change of total flavonoid concentration in kale sprouts was similar to that of antioxidants.
Intervention effect PAL activity after 24 hours of heat shock was higher in all heat shock-treated sprouts than in control.
Mechanism Heat shock may stimulate the secondary metabolic pathway in kale sprouts.
Observation Seven glucosinolates were identified in kale sprouts.
Recommendation Hot-water heat shock is a potential strategy to improve the nutritional quality of kale sprouts.

“decrease in dry weight”

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