Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life-Reference-Cited by-同舟云学术

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Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life

Published:2013-01 Issue:1 Volume:50 Page:298-305
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Martínez-Hernández Ginés Benito,Artés-Hernández Francisco,Gómez Perla A.,Artés Francisco

Funder

Sakata Seeds Ibérica S.L.U.

Fundación Séneca de la Region de Murcia of Spain

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities;Artés;Postharvest Biology and Technology,2009

2. Quality of broccoli as influenced by film wrapping during shipment;Artés;Journal of European Food Research and Technology,2001

3. Low UV-C illumination for keeping overall quality of fresh-cut watermelon;Artés-Hernández;Postharvest Biology and Technology,2010

4. Exposure of broccoli to different temperatures during storage: some changes in postharvest physiology and activities of ammonia-assimilating enzymes;Baclayon;Acta Horticulturae (ISHS),2008

5. Modified atmosphere packaging protects market quality in broccoli spears under ambient temperature storage;Barth;Journal of Food Science,1993

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2. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato);Plants;2023-09-27

3. Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture;Antioxidants;2023-06-10

4. A photoperiod including visible spectrum LEDs increased sulforaphane in fresh-cut broccoli;Postharvest Biology and Technology;2023-06

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