Effects of 2,4-Epibrassinolide Treatment on Quality, Physiology and Biochemistry of Pakchoi (Brassica chinensis L.) during Storage at Different Temperatures
‘Shanghaiqing’ was sprayed with 1.0 mg/L EBR solution and stored at 20 ℃ and 2 ℃ respectively to study the effects of EBR on the quality, physiology and biochemistry of pakchoi after postharvest. The results showed that EBR treatment could inhibit the increase of L* and the decrease of hue angle H o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080358 |