Claim · model-written summary
Dry weight of kale sprouts after 50 degrees C heat shock was not significantly different from control.
Brassica oleracea var. viridisVerbatim
e0“decrease in the fresh and dry weight of kale sprouts”
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”
e7“However, the decrease was minimal and dry weight of kale sprouts was not significantly different from that in control”
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.
- 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.