Effects of N6‐Benzyladenine and Storage Temperature on Shelf‐Life and Quality of Raw and Cooked Broccoli (Brassica oleracea L. var. italica)
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1675-1678
- https://doi.org/10.1111/j.1365-2621.1982.tb05009.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- EFFECT OF SHORT‐TERM HIGH CO2 TREATMENT ON THE MARKET QUALITY OF STORED BROCCOLIJournal of Food Science, 1979
- Use of Natural Cytokinins to Extend the Storage Life of Broccoli (Brassica oleracea, Italica Group)1Journal of the American Society for Horticultural Science, 1977
- Controlled Atmosphere Effects on the Market Quality of Stored Broccoli (Brassica oleracea L., Italica Group)1Journal of the American Society for Horticultural Science, 1974
- Effect of N6-Benzylaminopurine on Respiration & Storage Behavior of Broccoli (Brassica oleracea var. italica)Plant Physiology, 1962
- Vegetable Deterioration, N6-Benzyladenine, a Senescence Inhibitor for Green VegetablesJournal of Agricultural and Food Chemistry, 1961