Claim · model-written summary
Heat shock at 50 degrees C significantly induced the accumulation of phenolic compounds in kale sprouts.
- Taxon
- kale
Brassica 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”
e4“Heat shock at $50^{\circ}C$ significantly induced the accumulation of phenolic compounds”
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 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.
- 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.