Abstract
Mature leaves of kale ( Brassica oleracea L., Alboglabra group) and collard ( Brassica oleracea L., Acephala group), and Brussels sprouts ( Brassica oleracea L., Gemmifera group) were heated by moist air at 40, 45, 50, or 55 °C for durations of 0, 30, 60, or 90 minutes. Heating of kale at 45 °C for 30 minutes was effective in maintaining better postharvest quality, delaying yellowing, and reducing losses of sugars and organic acids during subsequent storage at 15 °C. Exposure of collard at 40 °C for 60 minutes also delayed yellowing and maintained turgidity of the leaves. Other treatments were either less beneficial, not effective, or caused injury. Heat injury occurred when temperature and duration exceeded the tolerance levels. In some cases, heat-injured tissues remained green but developed fungal infection. Heat treatments had no measurable effects on the rate of senescence or storage quality of Brussels sprouts.
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 7
Claim · model-written summary
Heating kale at 45 °C for 30 minutes maintained postharvest quality and delayed yellowing.
- Taxon
- kale
Brassica oleracea var. viridise0 - Treatment
- Heating of kale at 45 °C for 30 minutese0
- Outcome
- postharvest quality, delaying yellowinge0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heating of kale at 45 °C for 30 minutes was effective in maintaining better postharvest quality, delaying yellowing”
Claim · model-written summary
The same kale treatment reduced sugar and organic acid loss during storage.
- Taxon
- KaleBrassica oleracea var. viridist0
- Outcome
- losses of sugars and organic acidse0
- Direction
- reducinge0
- Qualifier
- storage at 15 °Ce0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reducing losses of sugars and organic acids during subsequent storage at 15 °C”
t0“Kale”
Claim · model-written summary
Heating collard at 40 °C for 60 minutes delayed yellowing and maintained turgidity.
- Taxon
- collarde0
- Treatment
- Exposure of collard at 40 °C for 60 minutese0
- Outcome
- yellowing and maintained turgidity of the leavese0
- Direction
- delayede0
Not reportedComparator
Verbatim
e0“Exposure of collard at 40 °C for 60 minutes also delayed yellowing and maintained turgidity of the leaves.”
Claim · model-written summary
Other heat treatments were less beneficial, ineffective, or injurious.
- Taxon
- KaleBrassica oleracea var. viridist0
- Treatment
- Other treatmentse0
- Outcome
- less beneficial, not effective, or caused injurye0
- Direction
- less beneficiale0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Other treatments were either less beneficial, not effective, or caused injury.”
t0“Kale”
Claim · model-written summary
Heat injury occurred above the temperature and duration tolerance levels.
- Taxon
- KaleBrassica oleracea var. viridist0
- Outcome
- Heat injurye0
- Qualifier
- temperature and duration exceeded the tolerance levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat injury occurred when temperature and duration exceeded the tolerance levels.”
t0“Kale”
Claim · model-written summary
Some heat-injured tissues remained green but developed fungal infection.
- Taxon
- KaleBrassica oleracea var. viridist0
- Outcome
- remained green but developed fungal infectione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heat-injured tissues remained green but developed fungal infection”
t0“Kale”
Claim · model-written summary
Heat treatments had no measurable effect on Brussels sprout senescence or storage quality.
- Taxon
- Brussels sprouts
Brassica oleracea var. gemmiferae0 - Treatment
- Heat treatmentse0
- Outcome
- rate of senescence or storage qualitye0
- Direction
- no measurable effectse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat treatments had no measurable effects on the rate of senescence or storage quality of Brussels sprouts.”
The same questions in other papers
Brassica oleracea var. viridis · disease · Brassica oleracea (wild cabbage)Results agree
2 papers in the same direction as this paper
- positive
- positive
heat · quality: postharvest · Brassica oleracea (wild cabbage)Results differ
2 papers in the same direction as this paper · 6 in the opposite direction
- positive
- positive
- positive
5 papers more in this group
See all 9 papers →heat · disease · Brassica oleracea (wild cabbage)Positive and negative results
9 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- no effect
9 papers more in this group
See all 13 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.