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...

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Detalles Bibliográficos
Autores principales: Li, Xiaotong, Meng, Zan, Malik, Aman Ullah, Zhang, Song, Wang, Qingguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9707704/
https://www.ncbi.nlm.nih.gov/pubmed/36458179
http://dx.doi.org/10.3389/fnut.2022.1055651

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9707704/
https://www.ncbi.nlm.nih.gov/pubmed/36458179
http://dx.doi.org/10.3389/fnut.2022.1055651

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