Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard-Reference-Cited by-同舟云学术

Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard

Published:2020 Issue:60 Volume:10 Page:36495-36503
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Sun Bo¹²³⁴,Lin Pei-Xing¹²³⁴,Xia Ping-Xin¹²³⁴,Di Hong-Mei¹²³⁴,Zhang Jia-Qi¹²³⁴,Zhang Chen-Lu¹²³⁴,Zhang Fen¹²³⁴^ORCID

Affiliation:

1. College of Horticulture

2. Sichuan Agricultural University

3. Chengdu 611130

4. China

Abstract

Low temperature retards the deterioration in sensory quality, main health-promoting compounds and antioxidant capacity in post-harvest baby mustard.

Funder

National Natural Science Foundation of China

Sichuan Agricultural University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA07177C

Reference30 articles.

1. Variation in the main health-promoting compounds and antioxidant activity of whole and individual edible parts of baby mustard (Brassica juncea var. gemmifera)

2. Glucosinolates in broccoli ( Brassica oleracea L. var. italica ) as affected by postharvest temperature and radiation treatments

3. Postharvest Quality and Physiological Behavior of Sweet Potato (Ipomoea batatas Lam.) Leaf Stalks Under Three Temperatures

4. Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.)

5. Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars

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