Effect of Mustard Essential Oil Combined 1-Methylcyclopropene Preservation Treatment on the Quality of Broccoli during Refrigerated Storage
The experiment took the broccoli (Brassica oleracea var. italica) as the research object, 1-methylcyclopropene (1-MCP), mustard essential oil (MEO) and 1-MCP combined MEO (1-MCP+MEO) were used to treat fresh green broccoli. The effects of physiological and biochemical indexes such as sensory quality...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050107 |