Retention of iceberg lettuce quality by low temperature storage and postharvest application of 1-methylcyclopropene or gibberellic acid
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0587-6.pdf
Reference32 articles.
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2. Chandra D, Matsui T, Suzuki H, Kosugi Y, Fujimura K, Bhowmik PK (2010) Textural and compositional changes of stored iceberg lettuce in relation to harvest season and storage condition. Int J Veg Sci 16:44–59
3. Da Cruz AG, Cenci SA, Maia MCA (2008) Microbiological hazards involved in fresh-cut lettuce processing. J Sci Food Agric 88:1455–1463
4. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugar and related substances. Analytical Chem 28:350–356
5. Fan X, Mattheis JP (2000) Reduction of ethylene induced physiological disorders of carrots and iceberg lettuce by 1-methylcyclopropene. HortSci 35:1312–1314
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