Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage-Reference-Cited by-同舟云学术

Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage

Published:1997-01 Issue:1 Volume:10 Page:49-58
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Zhuang H.,Hildebrand D.F.,Barth M.M.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference31 articles.

1. Misting effects on market quality and enzyme activity of broccoli during retail storage;Barth;J. Food Sci.,1992

2. Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoli;Barth;J. Food Sci.,1993

3. Packaging design impacts antioxidant nutrient retention, peroxidase activity and mold growth in broccoli florets during postharvest storage;Barth,1994

4. Delay of membrane lipid degradation by calcium treatment during cabbage leaf senescence;Cheour;Plant Physiol.,1992

5. Pigment bleaching by soybean lipoxygenase type-2 and the effect of specific chemical modifications;Cohen;Biochim. Biophys. Acta,1985

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