Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storage
Abstract To extend the postharvest storage life of broccoli samples (Brassica oleracea L. var. italica), an exogenous application of citric acid (CA), salicylic acid (SA), and putrescine (PUT) was tested in multiple combinations (0.5 and 1 mM) at 4 ± 0.5°C and 90 ± 5% relative humidity (RH) for 21 d...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-03-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3862 |