Abstract
The objective of this study was to investigate the possibility of using protein-wax coating to protect the quality of minimally processed broccoli. The broccoli heads were washed, cut in small parts, and coated through double dipping in an aqueous solution of the pea (10 percent), candelilla wax (2 percent w/w), and sorbitol (5 percent w/w). The coated and uncoated (control) vegetables were stored at 4 degree C in relative humidity of 90 percent for 21 days. It was evidenced that the coating of broccoli heads made it possible to significantly reduce the rate of loss of vitamin C, to cut the increase in acidity, and to limit a firmness loss in inflorescences during storage. However, the edible coating had no effect on reducing the mass loss and chlorophyll content. It was proved that the coating impacted some physiological and biochemical processes appearing all important regarding the commercial and consumption quality of broccoli
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 4
Claim · model-written summary
Edible protein-wax coating significantly reduced the rate of vitamin C loss in cold-stored broccoli.
- Taxon
- broccoli
Brassica oleracea var. italicae1 - Treatment
- coatinge1
- Outcome
- rate of loss of vitamin Ce1
- Direction
- reducee1
- Comparator
- uncoated (control)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“the coating of broccoli heads made it possible to significantly reduce the rate of loss of vitamin C, to cut the increase in acidity, and to limit a firmness loss in inflorescences during storage”
e2“The coated and uncoated (control) vegetables were stored at 4 degree C”
Claim · model-written summary
Edible protein-wax coating cut the increase in acidity of cold-stored broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- coatinge1
- Outcome
- increase in aciditye1
- Direction
- cute1
- Comparator
- uncoated (control)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“the coating of broccoli heads made it possible to significantly reduce the rate of loss of vitamin C, to cut the increase in acidity, and to limit a firmness loss in inflorescences during storage”
e2“The coated and uncoated (control) vegetables were stored at 4 degree C”
Claim · model-written summary
Edible protein-wax coating limited firmness loss in broccoli inflorescences during storage.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- coatinge1
- Outcome
- firmness loss in inflorescencese1
- Direction
- limite1
- Qualifier
- during storagee1
- Comparator
- uncoated (control)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“the coating of broccoli heads made it possible to significantly reduce the rate of loss of vitamin C, to cut the increase in acidity, and to limit a firmness loss in inflorescences during storage”
e2“The coated and uncoated (control) vegetables were stored at 4 degree C”
Claim · model-written summary
Edible protein-wax coating had no effect on mass loss or chlorophyll content of cold-stored broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- coatinge1
- Outcome
- mass loss and chlorophyll contente3
- Direction
- no effecte3
- Comparator
- uncoated (control)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“the coating of broccoli heads made it possible to significantly reduce the rate of loss of vitamin C, to cut the increase in acidity, and to limit a firmness loss in inflorescences during storage”
e2“The coated and uncoated (control) vegetables were stored at 4 degree C”
e3“the edible coating had no effect on reducing the mass loss and chlorophyll content”
The same questions in other papers
storage · physiology: pigments · Brassica oleracea (wild cabbage)Positive and negative results
1 paper in the same direction as this paper · 22 in the opposite direction
- positive
- positive
- positive
20 papers more in this group
See all 24 papers →storage · quality: phytochemicals · Brassica oleracea (wild cabbage)Positive and negative results
19 papers in the same direction as this paper · 7 in the opposite direction
- no effect
- negative
- no effect
23 papers more in this group
See all 27 papers →storage · quality: postharvest · Brassica oleracea (wild cabbage)Positive and negative results
42 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- negative
- no effect
43 papers more in this group
See all 47 papers →storage · quality: sugar starch · Brassica oleracea (wild cabbage)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 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.