Abstract
An experiment was conducted to study the effect of modified atmosphere packaging (MAP) and storage conditions on the shelf-life and quality of broccoli and cabbage during 2019-20. For MAP, freshly harvested produce was packed in LDPE pouches (25.4 μm and 10 pin holes/100 cm2 area) was kept under ambient (17±2 C, RH 40-60%) and low temperature conditions (5±2oC, RH 90-95%) and shelf-life comparison was done on the basis of physiological loss in weight (PLW) at every alternate day up to 28 (broccoli) and 34 days (cabbage). Results revealed that broccoli and cabbage packed in perforated LDPE pouches and stored under low temperature storage retained higher sensory acceptability for 14-20 days with record extended shelf-life for market purpose up to 18 and 22 days, respectively with minimum PLW (<10%). Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.
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Claims 13
Claim · model-written summary
Packaged broccoli under low temperature retained sensory acceptability for 14-20 days.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- packed in perforated LDPE pouches and stored under low temperature storagee0
- Outcome
- sensory acceptabilitye0
- Direction
- highere0
- Value
- 14-20 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“broccoli and cabbage packed in perforated LDPE pouches and stored under low temperature storage retained higher sensory acceptability for 14-20 days”
Claim · model-written summary
Packaged cabbage under low temperature retained sensory acceptability for 14-20 days.
- Taxon
- cabbage
Brassica oleracea var. capitatae0 - Treatment
- packed in perforated LDPE pouches and stored under low temperature storagee0
- Outcome
- sensory acceptabilitye0
- Direction
- highere0
- Value
- 14-20 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“broccoli and cabbage packed in perforated LDPE pouches and stored under low temperature storage retained higher sensory acceptability for 14-20 days”
Claim · model-written summary
Broccoli market shelf life was extended to 18 days.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- packed in perforated LDPE pouches and stored under low temperature storagee0
- Outcome
- shelf-life for market purposee0
- Direction
- extendede0
- Value
- 18e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“broccoli and cabbage packed in perforated LDPE pouches and stored under low temperature storage retained higher sensory acceptability for 14-20 days with record extended shelf-life for market purpose up to 18 and 22 days, respectively with minimum PLW (<10%).”
Claim · model-written summary
Cabbage market shelf life was extended to 22 days.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- packed in perforated LDPE pouches and stored under low temperature storagee0
- Outcome
- shelf-life for market purposee0
- Direction
- extendede0
- Value
- 22 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“broccoli and cabbage packed in perforated LDPE pouches and stored under low temperature storage retained higher sensory acceptability for 14-20 days with record extended shelf-life for market purpose up to 18 and 22 days, respectively with minimum PLW (<10%).”
Claim · model-written summary
Both crops had minimum physiological weight loss below 10% under this storage.
- Taxon
- broccoli and cabbageBrassica oleracea var. capitataBrassica oleracea var. italicae0
- Treatment
- packed in perforated LDPE pouches and stored under low temperature storagee0
- Outcome
- PLWe0
- Direction
- minimume0
- Value
- <10%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“broccoli and cabbage packed in perforated LDPE pouches and stored under low temperature storage retained higher sensory acceptability for 14-20 days with record extended shelf-life for market purpose up to 18 and 22 days, respectively with minimum PLW (<10%).”
Claim · model-written summary
SPNF broccoli contained 4.40% total sugars and 2.53% reducing sugars.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- total sugarse0
- Value
- 4.40e0
- Setting
- SPNF systeme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.”
Claim · model-written summary
SPNF cabbage contained 6.59% total sugars.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Outcome
- total sugarse0
- Value
- 6.59%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.”
Claim · model-written summary
SPNF broccoli contained 2.53% reducing sugars.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- reducing sugarse0
- Value
- 2.53e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.”
Claim · model-written summary
SPNF cabbage contained 5.34% reducing sugars.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Outcome
- reducing sugarse0
- Value
- 5.34%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.”
Claim · model-written summary
SPNF broccoli ash was 8.80%.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- ashe0
- Value
- 8.80e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.”
Claim · model-written summary
SPNF cabbage ash was 1.28%.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Outcome
- ashe0
- Value
- 1.28%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.”
Claim · model-written summary
SPNF broccoli ascorbic acid was 86.20 mg/100g.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- ascorbic acide0
- Value
- 86.20e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.”
Claim · model-written summary
SPNF cabbage ascorbic acid was 45.40 mg/100g.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Outcome
- ascorbic acide0
- Value
- 45.40 mg/100ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.”
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