Palmitic Acid Regulation of Stem Browning in Freshly Harvested Mini-Chinese Cabbage (Brassica pekinensis (Lour.) Rupr.)

The effect of palmitic acid (PA) on stem browning was investigated in freshly harvested mini-Chinese cabbage (Brassica pekinensis). Results indicated that concentrations of PA ranging from 0.03 g L(−1) to 0.05 g L(−1) inhibited stem browning and decreased the rate of respiration, electrolyte leakage...

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Detalles Bibliográficos
Autores principales: Gao, Hongdou, Zeng, Shixian, Yue, Xiaozhen, Yuan, Shuzhi, Zuo, Jinhua, Wang, Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001398/
https://www.ncbi.nlm.nih.gov/pubmed/36900620
http://dx.doi.org/10.3390/foods12051105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001398/
https://www.ncbi.nlm.nih.gov/pubmed/36900620
http://dx.doi.org/10.3390/foods12051105

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