Pak Choi (Brassica rapa ssp Chinensis L) quality response to pre-harvest salinity and temperature

Journal of the Science of Food and Agriculture

Volumn 79, Issue 12, 1999, Pages 1698-1702

  Mahmud, T M M ^a,b   Atherton, J G ^b   Wright, C J ^a,b   Ramlan, M F ^a,b   Ahmad, S H ^a,b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Ascorbic acid; Growing temperature; Pak Choi; Quality; Salinity; Storage; Total chlorophyll; Water loss

Indexed keywords

ASCORBIC ACID; CHLOROPHYLL; PLANT PRODUCT; QUALITY CONTROL; SALINITY; STRESS TOLERANCE; TEMPERATURE;

BRASSICA RAPA;

EID: 0032871284     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199909)79:12<1698::AID-JSFA421>3.0.CO;2-K     Document Type: Article

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