Abstract
This research was performed to ascertain the impact of cold shock precooling and the underlying mechanism on broccoli storage quality. After being harvested and placed at 0 ± 2 °C, the broccoli was sealed in polyethylene bags and stored at 4 ± 2 °C. Cold-shock precooling showed superior qualities in terms of higher hardness, titratable acidity, moisture content, soluble protein, and chlorophyll, as well as more abundant volatile compounds, better sensory quality, antioxidant capacity, and decreased weight loss in comparison to without cold shock. The regulation of important metabolic enzymes such as peroxidase, catalase, pheophytinase, and magnesium-dechelatase was credited with these beneficial effects. It was found that a 90 min duration of cold shock was the ideal treatment. Results showed that cold shock precooling was a useful, economical, and environmentally responsible way to reduce postharvest loss and postpone broccoli senescence during storage.
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Claims 8
Claim · model-written summary
Cold shock precooling raised broccoli hardness, titratable acidity, and moisture content.
- Taxon
- broccoli
Brassica oleracea var. italicat0 - Treatment
- Cold-shock precoolinge0
- Outcome
- hardness, titratable acidity, moisture contente0
- Direction
- highere0
- Comparator
- without cold shocke0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold-shock precooling showed superior qualities in terms of higher hardness, titratable acidity, moisture content, soluble protein, and chlorophyll, as well as more abundant volatile compounds, better sensory quality, antioxidant capacity, and decreased weight loss in comparison to without cold shock”
t0“broccoli”
Claim · model-written summary
Cold shock precooling raised broccoli soluble protein and chlorophyll.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Cold-shock precoolinge0
- Outcome
- soluble protein, and chlorophylle0
- Direction
- highere0
- Comparator
- without cold shocke0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold-shock precooling showed superior qualities in terms of higher hardness, titratable acidity, moisture content, soluble protein, and chlorophyll, as well as more abundant volatile compounds, better sensory quality, antioxidant capacity, and decreased weight loss in comparison to without cold shock”
t0“broccoli”
Claim · model-written summary
Cold shock precooling increased broccoli volatile compounds.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Cold-shock precoolinge1
- Outcome
- volatile compoundse0
- Direction
- more abundante0
- Comparator
- without cold shocke0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“more abundant volatile compounds, better sensory quality, antioxidant capacity, and decreased weight loss in comparison to without cold shock”
e1“Cold-shock precooling”
t0“broccoli”
Claim · model-written summary
Cold shock precooling improved sensory quality and antioxidant capacity.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Cold-shock precoolinge0
- Outcome
- sensory quality, antioxidant capacitye0
- Direction
- bettere0
- Comparator
- without cold shocke0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold-shock precooling showed superior qualities in terms of higher hardness, titratable acidity, moisture content, soluble protein, and chlorophyll, as well as more abundant volatile compounds, better sensory quality, antioxidant capacity, and decreased weight loss in comparison to without cold shock”
t0“broccoli”
Claim · model-written summary
Cold shock precooling decreased weight loss.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- Cold-shock precoolinge0
- Outcome
- weight losse0
- Direction
- decreasede0
- Comparator
- without cold shocke0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold-shock precooling showed superior qualities in terms of higher hardness, titratable acidity, moisture content, soluble protein, and chlorophyll, as well as more abundant volatile compounds, better sensory quality, antioxidant capacity, and decreased weight loss in comparison to without cold shock”
t0“broccoli”
Claim · model-written summary
The authors attribute benefits to regulation of peroxidase, catalase, pheophytinase, and magnesium-dechelatase.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Gene
- peroxidase, catalase, pheophytinase, and magnesium-dechelatasee0
- Outcome
- beneficial effectse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The regulation of important metabolic enzymes such as peroxidase, catalase, pheophytinase, and magnesium-dechelatase was credited with these beneficial effects”
t0“broccoli”
Claim · model-written summary
A 90 min cold shock was the ideal duration.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- cold shocke0
- Outcome
- ideal treatmente0
- Value
- 90 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a 90 min duration of cold shock was the ideal treatment”
t0“broccoli”
Claim · model-written summary
Cold shock precooling was judged useful for reducing postharvest loss and postponing senescence.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- cold shock precoolinge0
- Outcome
- reduce postharvest loss and postpone broccoli senescencee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cold shock precooling was a useful, economical, and environmentally responsible way to reduce postharvest loss and postpone broccoli senescence during storage”
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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.