Search claims · PlantClaims

Associationobservedoriginal resultmeasured

Claim · model-written summary

C* was most highly correlated with browning degree.

Taxon: litchiLitchit0
Outcome: browning degreee0
Direction: most highly correlatede0
Comparator: C* valuee0

Verbatim

e0
“C* value was most highly correlated to the browning degree”
✓ located verbatim in the source · abstract, characters 614–672

t0
“litchi pericarp”
✓ located verbatim in the source · title, characters 70–85

Title

A study of mathematical models for determining the browning degree of litchi pericarp

Zhu Shi 2006

Other claims from this paper (2)

Method / resource L*, a*, b* and C* quantified litchi pericarp browning.
Method / resource A linear correlation between C* and browning degree supported a postharvest browning model.

Associationobservedoriginal resultmeasured

Claim · model-written summary

Browning degree related to PPO activity and phenolic substance content.

Gene: PPO activitye0
Outcome: Browning degreee0

Not reportedTaxonDirection

Verbatim

e0
“Browning degree had homologous relation to PPO activity and phenolic substance content.”
✓ located verbatim in the source · abstract, characters 676–763

Title

BROWNING FACTOR DISTRIBUTING AND CHANGING TREND DURING STORAGE OF NANGUO PEAR

Wang Ying 2009

Other claims from this paper (5)

Observation phenolic substance content ranked highest in core, next in peel, least in flesh.
Observation PPO activity ranked highest in core, next in peel, least in flesh.
Observation Phenolic substance content increased early in storage then decreased after its peak.
Observation PPO activity showed the same rise and fall during storage.
Association PPO activity peaked when browning began and phenolic substance declined.

Associationobservedoriginal resultmeasured

Claim · model-written summary

Color change correlated with browning degree.

Taxon: OnionsAllium cepat0
Outcome: degree of browninge0
Comparator: change of colore0

Not reportedDirection

Verbatim

e0
“The change of color and the degree of browning showed a correlation”
✓ located verbatim in the source · abstract, characters 479–546

t0
“Onions”
✓ located verbatim in the source · title, characters 68–74

Title

Effects of Antibrowning Agents on the Quality and Browning of Dried Onions

Hae-Jin Kee; Yang-Kyun Park Korean Journal of Food Science and Technology 2000

Other claims from this paper (3)

Intervention effect Corn starch dipping prevented browning more effectively than other treatments.
Intervention effect Antibrowning treatments prevented browning relative to control.
Observation Reducing sugar and vitamin C contents changed minimally in treated onions.

Mechanismauthor interpretationoriginal resultmeasured

Claim · model-written summary

PPO activity alone did not fully explain browning degree.

Taxon: bananat0
Gene: PPOe0
Outcome: degree of banana browninge0

Verbatim

e0
“the degree of banana browning can not be fully accounted for by PPO activity”
✓ located verbatim in the source · abstract, characters 1385–1461

t0
“Banana”
✓ located verbatim in the source · title, characters 22–28

Title

Enzymatic Browning of Banana During Low Temperature Storage

Yue Jiang 植物生理学报 1991

Other claims from this paper (13)

Observation Absorbance of severely browned peel was twice that of green-yellow peel.
Intervention effect Peel glutathione decreased faster at 7℃ than 24℃.
Observation Peel ascorbic acid increased at 24℃.
Observation Peel ascorbic acid decreased at 7℃.
Observation Dopamine increased during the first four days then decreased.
Association Rapid loss of ascorbic acid, glutathione and dopamine correlated with browning and OD increase.
Intervention effect PPO, POD and CAT activities were higher after 24℃ storage than 7℃.
Association POD activity rose with storage time at both temperatures.
Observation PPO and CAT activities showed distinct patterns.
Intervention effect Low temperature raised activity of free-form PPO and POD.
Intervention effect n-propyl gallate delayed browning.
Intervention effect H_2O_2 promoted browning.
Mechanism Browning was related to oxidation and peroxidation of membranes and substrates.

Method / resourceobservedoriginal resultpositivemeasured

Claim · model-written summary

A linear correlation between C* and browning degree supported a postharvest browning model.

Taxon: litchiLitchie0
Outcome: quantifying postharvest browning of litchie0
Comparator: C*e0

Verbatim

e0
“Based on the linear correlation between C* and browning degree, a mathematical model for quantifying postharvest browning of litchi was developed”
✓ located verbatim in the source · abstract, characters 674–819

Title

A study of mathematical models for determining the browning degree of litchi pericarp

Zhu Shi 2006

Other claims from this paper (2)

Method / resource L*, a*, b* and C* quantified litchi pericarp browning.
Association C* was most highly correlated with browning degree.

Associationobservedoriginal resultno effectmeasured

Claim · model-written summary

SOD activity was not related to fruit browning degree.

Taxon: Anli Peart0
Gene: SODe0
Outcome: browning degree of fruitse0

Not reportedDirection

Verbatim

e0
“SOD activity was not related with the browning degree of fruits”
✓ located verbatim in the source · abstract, characters 747–810

t0
“Anli Pear”
✓ located verbatim in the source · title, characters 74–83

Title

Comparison of Several Enzymes in Leaves of the Anti-browning and Browning Anli Pear

YU Li-xia Journal of Hebei Normal University of Science & Technology 2010

Other claims from this paper (3)

Observationobservedoriginal resultnegativemeasured

Claim · model-written summary

Browning indices and degree of browning increased during simulated marketing for all three carrot cultivars.

Taxon: CarrotDaucus carotat0
Material: all three cultivarse0
Outcome: browning indices and degree of browninge0
Direction: increasee0
Setting: simulated marketing storagee0

Verbatim

t0
“Carrot browning”
✓ located verbatim in the source · title, characters 0–15

e0
“There was a general increase in browning indices and degree of browning during simulated marketing storage for all three cultivars.”
✓ located verbatim in the source · abstract, characters 240–371

Title

Carrot browning on simulated market shelf and during cold storage

Qijing Zhang; Soonchye Tan; Allan McKay; et al. Journal of the Science of Food and Agriculture 2004. doi:10.1002/jsfa.1931

Other claims from this paper (9)

Observation The cultivars had similar browning after cold storage.
Observation Ricardo reached the highest browning after 10 days of simulated shelf life.
Observation Total phenolics increased rapidly during cold storage.
Observation Total phenolics increased further during simulated marketing.
Observation PPO activity decreased in Kendo during cold storage.
Observation PPO activity decreased in Stefano during cold storage.
Observation PPO activity in Ricardo increased to its highest level after two months of cold storage.
Association Total phenolics and browning degree were positively correlated across storage durations.
Recommendation Shorter cold storage is suggested to reduce carrot browning and extend shelf life.

Observationobservedoriginal resultpositivemeasured

Claim · model-written summary

Romea fresh-cut peach showed a lower degree of browning.

Taxon: peachPrunus persicae0
Outcome: degree of browninge1
Direction: lowere1

Not reportedMaterial

Verbatim

e0
“Four clingstone peach cultivars”
✓ located verbatim in the source · abstract, characters 171–202

e1
“given its lower degree of browning”
✓ located verbatim in the source · abstract, characters 575–609

Title

Suitability for minimal processing of non‐melting clingstone peaches

Jaime González‐Buesa; Esther Arias; María L. Salvador; et al. International Journal of Food Science & Technology 2011. doi:10.1111/j.1365-2621.2011.02572.x

Other claims from this paper (3)

Observationobservedoriginal resultno effectmeasured

Claim · model-written summary

No direct relationships were found between the degree of browning and the parameters studied.

Taxon: Parsnip RootsPastinaca sativat0
Outcome: degree of browninge0

Verbatim

e0
“No direct relationships were found between the degree of browning and the parameters studied”
✓ located verbatim in the source · abstract, characters 511–603

t0
“Parsnip Roots”
✓ located verbatim in the source · title, characters 29–42

Title

Enzymatic Browning of Stored Parsnip Roots1

B. B. Chubey; D. Gordon Dorrell Journal of the American Society for Horticultural Science 1972. doi:10.21273/jashs.97.1.107

Other claims from this paper (5)

Associationobservedoriginal resultmeasured

Claim · model-written summary

PPO activity was positively correlated with browning degree.

Taxon: Dioscorea batatas DecneDioscorea polystachyat0
Gene: PPOe0
Outcome: browning degreee0
Direction: positive correlatione0

Verbatim

e0
“The relationship between the activities of PPO,POD,PAL and the browning degree shows positive correlation”
✓ located verbatim in the source · abstract, characters 457–562

t0
“Dioscorea batatas Decne”
✓ located verbatim in the source · title, characters 28–51

Title

Browning Characteristics of Dioscorea batatas Decne

Li Mingjun He'nan nongye kexue 2009

Other claims from this paper (8)

Observation Phenols were concentrated near the periderm and midribs of yam tubers.
Observation The most severe browning occurred near the periderm and midribs.
Association POD activity was positively correlated with browning degree.
Association PAL activity was positively correlated with browning degree.
Observation The stated enzyme-browning correlation ranked PPO above POD above PAL.
Intervention effect Acidic conditions inhibited non-enzymatic browning.
Intervention effect Temperatures below 40℃ decreased non-enzymatic browning.
Intervention effect Temperatures above 40℃ decreased non-enzymatic browning.

“degree of browning”

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