Abstract
Leaf yellowing and wilting are the common postharvest problems of cabbage in supply chain that are encountered at the collection or consolidation stage. This study simulated the conditions at the collection center and determined the effects of low temperature storage on cabbage quality. Storage at 4 and 10 o C effectively delayed leaf yellowing and maintained leaf chlorophyll content. Weight loss, respiration rate and ethylene production were also reduced at low temperatures and head firmness was maintained. Moreover, total soluble solids and ascorbic acid contents were higher in cabbages kept at 4 and 10 o C than those stored at ambient condition (28 ◦ C). Cabbage can be stored successfully at 4 o C for 18 days and 12 days at 10 ◦ C. At ambient, cabbage deteriorated rapidly and lasted for only 4 days.
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Claims 7
Claim · model-written summary
Storage at 4 and 10 o C delayed leaf yellowing and maintained chlorophyll content.
- Taxon
- cabbage
Brassica oleracea var. capitatat0 - Treatment
- Storage at 4 and 10 o Ce0
- Outcome
- leaf yellowing and maintained leaf chlorophyll contente0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage at 4 and 10 o C effectively delayed leaf yellowing and maintained leaf chlorophyll content.”
t0“cabbage”
Claim · model-written summary
Low temperatures reduced weight loss, respiration rate and ethylene production.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- low temperaturese0
- Outcome
- Weight loss, respiration rate and ethylene productione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Weight loss, respiration rate and ethylene production were also reduced at low temperatures”
t0“cabbage”
Claim · model-written summary
Low temperatures maintained head firmness.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- low temperaturese0
- Outcome
- head firmnesse0
- Direction
- maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“at low temperatures and head firmness was maintained”
t0“cabbage”
Claim · model-written summary
Cabbage at 4 and 10 o C had higher total soluble solids and ascorbic acid contents than cabbage at ambient conditions.
- Taxon
- cabbagesBrassica oleracea var. capitatae0
- Treatment
- 4 and 10 o Ce0
- Outcome
- total soluble solids and ascorbic acid contentse0
- Direction
- highere0
- Comparator
- ambient condition (28 ◦ C)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total soluble solids and ascorbic acid contents were higher in cabbages kept at 4 and 10 o C than those stored at ambient condition (28 ◦ C)”
Claim · model-written summary
Cabbage stored successfully at 4 o C for 18 days.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- 4 o Ce0
- Outcome
- stored successfullye0
- Value
- 18 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage can be stored successfully at 4 o C for 18 days”
Claim · model-written summary
Cabbage stored successfully at 10 ◦ C for 12 days.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Outcome
- 12 days at 10 ◦ Ce0
- Value
- 12 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“12 days at 10 ◦ C”
t0“cabbage”
Claim · model-written summary
At ambient temperature cabbage deteriorated rapidly and lasted only 4 days.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Outcome
- cabbage deteriorated rapidlye0
- Value
- 4 dayse0
- Setting
- ambiente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At ambient, cabbage deteriorated rapidly and lasted for only 4 days.”
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See all 7 papers →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.