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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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-11-01
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| coleção: | Horticulturae |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2311-7524/11/12/1438 |
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