Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl
Broccoli (Brassica oleracea L. var. Italic) is rich in nutrition. However, it is susceptible to yellowing after harvest, leading to nutritional and economic losses. In this study, diacetyl, a natural food additive compound, was selected to inhibit the yellowing of broccoli florets and maintain the n...
Shranjeno v:
| Principais autores: | , , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Frontiers Media S.A.
2022-11-01
|
| Serija: | Frontiers in Nutrition |
| Teme: | |
| Online dostop: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1055651/full |
| Oznake: |
Brez oznak, prvi označite!
|