Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (<i>Brassica oleracea</i> L. var. <i>italica</i>) during cold storage.

CA treatment showed a positive effect on most of the phenolic acids, except for chlorogenic acid, which showed a decreasing trend with increasing CA concentration.

also in 47,180 other papers

Depending on the increase in SD, RR showed an increasing trend compared to pre‐storage.

also in 63,971 other papers

Vitamin C, phenolic, and flavonoid changes by storage duration and treatment SD, T, and SD × T interaction effects were highly significant in vitamin C.

also in 132,142 other papers