Effect of 1-MCP treatment on postharvest quality characters, antioxidants and glucosinolates of Chinese kale

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 519-526

  Sun, Bo ^a,b   Yan, Huizhuan ^a,b   Liu, Na ^a,b   Wei, Jia ^a,b   Wang, Qiaomei ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

Author keywords

1 Methylcyclopropene (1 MCP); Antioxidants; Bolting stems; Chinese kale; Glucosinolates

Indexed keywords

1-METHYLCYCLOPROPENE (1-MCP); ANTIOXIDANTS; BOLTING STEMS; CHINESE KALE; GLUCOSINOLATES;

AGENTS; CHLOROPHYLL; ETHYLENE; KETONES; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY);

DERIVATIVES;

1 METHYLCYCLOPROPENE; 4 HYDROXYGLUCOBRASSICIN; AGRICULTURAL CHEMICAL; ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; CHLOROPHYLL; ETHYLENE; GLUCOALYSSIN; GLUCOBRASSICIN; GLUCOERUCIN; GLUCOIBERIN; GLUCONAPIN; GLUCONAPOLEIFERIN; GLUCORAPHANIN; GLUCOSINOLATE; NEOGLUCOBRASSICIN; PHENOL DERIVATIVE; PROGOITRIN; SINIGRIN; UNCLASSIFIED DRUG;

AGRICULTURAL PARAMETERS; ARTICLE; BIODEGRADATION; BRASSICA; BRASSICA ALBOGLABRA; COLOR; CONTROLLED STUDY; FOOD STORAGE; HARVESTING; NONHUMAN; PLANT SEED; PLANT STEM; POSTHARVEST QUALITY; SHELF LIFE; WEIGHT;

BRASSICA OLERACEA VAR. ALBOGLABRA;

EID: 80054889517     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.016     Document Type: Article

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