Effect of hot air treatments on senescence and quality parameters of harvested broccoli (Brassica oleraceaL varItalica) heads-Reference-Cited by-同舟云学术

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Effect of hot air treatments on senescence and quality parameters of harvested broccoli (Brassica oleraceaL varItalica) heads

Published:2005-02-01 Issue:7 Volume:85 Page:1154-1160
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Costa María L,Civello Pedro M,Chaves Alicia R,Martínez Gustavo A

Funder

Agencia Nacional de Promoción Científica y Tecnológica (Argentina)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference24 articles.

1. Early compositional changes during postharvest senescence of broccoli;King;J Am Soc Hort Sci,1994

2. A role for ethylene in the yellowing of broccoli;Tian;J Am Soc Hort Sci,1994

3. Packaging influenced total chlorophyll, soluble protein, fatty acid composition and lipoxygenase activity in broccoli florets;Zhuang;J Food Sci,1995

4. Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage;Zhuang;Postharv Biol Technol,1997

5. Molecular and biochemical characterization of postharvest senescence in broccoli;Page;Plant Physiol,2001

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1. Application development on Brassica species in aquaculture – a review;Annals of Animal Science;2023-05-25

2. Postharvest commercial quality improvement of broccoli ( Brassica oleracea L.) after foliar biofortification with selenium;Crop Science;2023-02-12

3. SGR mutation in pak choi prolongs its shelf life by retarding chlorophyll degradation and maintaining membrane function;Postharvest Biology and Technology;2022-09

4. Short-Term Responses of Soil Organic Carbon Pool and Crop Performance to Different Fertilizer Applications;Agronomy;2022-04-30

5. Phenylalanine ammonia lyase is more relevant than Chalcone synthase and Chalcone isomerase in the biosynthesis of flavonoids during postharvest senescence of broccoli;Journal of Food Biochemistry;2022-01-16

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