| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541930 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠1-MCP treatment extends the shelf life in Chinese kale bolting stems. ⺠1-MCP delays weight and firmness loss, chlorophyll degradation and colour change. ⺠1-MCP suppresses ethylene production and declines respiration rate. ⺠1-MCP maintains high contents of ascorbic acid, carotenoids and glucosinolates. ⺠1-MCP delays total phenolics accumulation and maintains high antioxidant capacity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Bo Sun, Huizhuan Yan, Na Liu, Jia Wei, Qiaomei Wang,