Abstract
Cauliflower was one of the important vegetables in China,but prone to occur browning during storage and reducing its food value. Preventing browning of cauliflower was studied by orthogonal experiment. The results showed that:ascorbic acid,citric acid,sodium sulfite and gioia sodium could restrain activity of polyphenol oxidase,maintain activity of catalase and significantly prevent cauliflower from browning,but the sulfur fumigation and sodium prevent cauliflower from browning ineffectively and cauliflower texture softened during storage. The optimum prevent browning conditions were that:acid of 0.15%,citric of 0.35%,sodium sulfite of 0.5% and gioia sodium of 0.35%;under this conditions,the browning index was only 0.155 when they were in 1±0.5 ℃,relative humidity of 90%～95% and after storing 50d.
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 10
Claim · model-written summary
Ascorbic acid, citric acid and sodium sulfite restrained polyphenol oxidase activity in cauliflower.
- Taxon
- Cauliflower
Brassica oleracea var. botrytise0 - Treatment
- ascorbic acid,citric acid,sodium sulfitee1
- Outcome
- activity of polyphenol oxidasee1
- Direction
- restraine1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cauliflower was one of the important vegetables in China”
e1“ascorbic acid,citric acid,sodium sulfite and gioia sodium could restrain activity of polyphenol oxidase”
Claim · model-written summary
Gioia sodium restrained polyphenol oxidase activity in cauliflower.
- Taxon
- CauliflowerBrassica oleracea var. botrytise0
- Treatment
- gioia sodiume1
- Outcome
- activity of polyphenol oxidasee1
- Direction
- restraine1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cauliflower was one of the important vegetables in China”
e1“ascorbic acid,citric acid,sodium sulfite and gioia sodium could restrain activity of polyphenol oxidase”
Claim · model-written summary
Ascorbic acid, citric acid and sodium sulfite maintained catalase activity in cauliflower.
- Taxon
- CauliflowerBrassica oleracea var. botrytise0
- Treatment
- ascorbic acid,citric acid,sodium sulfitee1
- Outcome
- activity of catalasee2
- Direction
- maintaine2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cauliflower was one of the important vegetables in China”
e1“ascorbic acid,citric acid,sodium sulfite and gioia sodium could restrain activity of polyphenol oxidase”
e2“maintain activity of catalase and significantly prevent cauliflower from browning”
Claim · model-written summary
Gioia sodium maintained catalase activity in cauliflower.
- Taxon
- CauliflowerBrassica oleracea var. botrytise0
- Treatment
- gioia sodiume1
- Outcome
- activity of catalasee2
- Direction
- maintaine2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cauliflower was one of the important vegetables in China”
e1“ascorbic acid,citric acid,sodium sulfite and gioia sodium could restrain activity of polyphenol oxidase”
e2“maintain activity of catalase and significantly prevent cauliflower from browning”
Claim · model-written summary
Ascorbic acid, citric acid and sodium sulfite significantly prevented cauliflower browning during storage.
- Taxon
- cauliflowerBrassica oleracea var. botrytise2
- Treatment
- ascorbic acid,citric acid,sodium sulfitee1
- Outcome
- browninge2
- Direction
- prevente2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“ascorbic acid,citric acid,sodium sulfite and gioia sodium could restrain activity of polyphenol oxidase”
e2“maintain activity of catalase and significantly prevent cauliflower from browning”
e0“Cauliflower was one of the important vegetables in China”
Claim · model-written summary
Gioia sodium significantly prevented cauliflower browning during storage.
- Taxon
- cauliflowerBrassica oleracea var. botrytise2
- Treatment
- gioia sodiume1
- Outcome
- browninge2
- Direction
- prevente2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“ascorbic acid,citric acid,sodium sulfite and gioia sodium could restrain activity of polyphenol oxidase”
e2“maintain activity of catalase and significantly prevent cauliflower from browning”
e0“Cauliflower was one of the important vegetables in China”
Claim · model-written summary
Sulfur fumigation and sodium prevented cauliflower browning ineffectively.
- Taxon
- cauliflowerBrassica oleracea var. botrytise3
- Treatment
- the sulfur fumigation and sodiume3
- Outcome
- browninge3
- Direction
- prevente3
- Qualifier
- ineffectivelye3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“the sulfur fumigation and sodium prevent cauliflower from browning ineffectively and cauliflower texture softened during storage”
Claim · model-written summary
Cauliflower texture softened during storage.
- Taxon
- cauliflowerBrassica oleracea var. botrytise3
- Outcome
- texturee3
- Qualifier
- softened during storagee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“the sulfur fumigation and sodium prevent cauliflower from browning ineffectively and cauliflower texture softened during storage”
Claim · model-written summary
Optimum conditions for preventing browning were acid of 0.15%, citric of 0.35%, sodium sulfite of 0.5% and gioia sodium of 0.35%.
- Taxon
- CauliflowerBrassica oleracea var. botrytise0
- Outcome
- optimum prevent browning conditionse4
- Qualifier
- acid of 0.15%,citric of 0.35%,sodium sulfite of 0.5% and gioia sodium of 0.35%e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cauliflower was one of the important vegetables in China”
e4“The optimum prevent browning conditions were that:acid of 0.15%,citric of 0.35%,sodium sulfite of 0.5% and gioia sodium of 0.35%”
Claim · model-written summary
Under the optimum conditions, the browning index was only 0.155 after storing 50 days.
- Taxon
- CauliflowerBrassica oleracea var. botrytise0
- Outcome
- browning indexe5
- Value
- 0.155e5
- Qualifier
- after storing 50de5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cauliflower was one of the important vegetables in China”
e5“under this conditions,the browning index was only 0.155 when they were in 1±0.5 ℃,relative humidity of 90%～95% and after storing 50d”
The same questions in other papers
ascorbic acid · disease · Brassica oleracea (wild cabbage)Results differ
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
sulfur atom · disease · Brassica oleracea (wild cabbage)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
citric acid · disease · Brassica oleracea (wild cabbage)Results agree
1 paper in the same direction as this paper
- positive
sodium atom · disease · Brassica oleracea (wild cabbage)Results agree
2 papers in the same direction as this paper
- positive
- positive
citric acid · physiology: antioxidant enzymes · Brassica oleracea (wild cabbage)Results agree
2 papers in the same direction as this paper
- positive
- positive
solarization · disease · Brassica oleracea (wild cabbage)Positive and negative results
2 in the opposite direction
- positive
- positive
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.