Palmitic Acid Regulation of Stem Browning in Freshly Harvested Mini-Chinese Cabbage (<i>Brassica pekinensis</i> (Lour.) Rupr.)

Palmitic Acid Regulation of Stem Browning in Freshly Harvested Mini-Chinese Cabbage (<i>Brassica pekinensis</i> (Lour.) Rupr.)

The effect of palmitic acid (PA) on stem browning was investigated in freshly harvested mini-Chinese cabbage (<i>Brassica pekinensis</i>). Results indicated that concentrations of PA ranging from 0.03 g L<sup>−1</sup> to 0.05 g L<sup>−1</sup> inhibited stem browni...

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Bibliographic Details
Main Authors:	Hongdou Gao, Shixian Zeng, Xiaozhen Yue, Shuzhi Yuan, Jinhua Zuo, Qing Wang
Format:	Article
Language:	English
Published:	MDPI AG 2023-03-01
Series:	Foods
Subjects:	mini-Chinese cabbage palmitic acid stem browning antioxidant enzyme phenolics flavonoids
Online Access:	https://www.mdpi.com/2304-8158/12/5/1105

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