Synergistic Effects of Salicylic Acid and Calcium Oxide Nanoparticles on Physiological and Biochemical Quality of Fresh-Cut Lettuce During Cold Storage
Fresh-cut lettuce rapidly deteriorates during storage, and developing safe strategies to maintain its quality is critical. This study evaluated the effects of 2 mM salicylic acid (SA), 100 mg L<sup>−1</sup> calcium oxide nanoparticles (CaNP), and their combination (CaNP + SA), and an untreated contr...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2025-11-01
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| Edice: | Horticulturae |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2311-7524/11/12/1438 |
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