ArticleFoods (Basel, Switzerland)2024
Improvement of Storage Quality of Broccoli Using a Cold-Shock Precooling Way and the Related Molecular Mechanisms.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Anticancer Potential of Cucurbitaceae, Brassicaceae, Liliaceae and Chenopodiaceae: A Review of In Vitro Evidence.Molecules (Basel, Switzerland) · 2026Review
- Preparation of a Pickering emulsion film loaded with essential oils extracted from chili pepper leaves and its application in the post-harvest preservation of fresh broccoli.Current research in food science · 2026Article
- Cold Shock-Induced Nanocomposite Polymer Packaging Maintains Postharvest Quality of Vegetable Soybeans.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
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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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Registered trials
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