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

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...

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Bibliographic Details
Main Authors: Hakan Kibar, Beyhan Kibar, Nezahat Turfan
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:Food Science & Nutrition
Subjects:
broccoli sample
color properties
flavonoid
mineral composition
phenolic
Online Access:https://doi.org/10.1002/fsn3.3862

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