Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.)

Postharvest Biology and Technology

Volumn 72, Issue , 2012, Pages 76-81

  Zhan, Lijuan ^a   Hu, Jinqiang ^b   Li, Yu ^a   Pang, Lingyun ^a  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

^b ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

Author keywords

Broccoli; Fresh cut; Light exposure; Quality; Shelf life

Indexed keywords

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA;

EID: 84862658659     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2012.05.001     Document Type: Article

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