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Pak Choi (Brassica rapa ssp Chinensis L) quality response to pre-harvest salinity and temperature

The effects of pre-harvest salinity levels (1.7, 9.5 and 12.3 mS cm-1) and temperatures (18, 21 and 25°C) on the ascorbic acid and total chlorophyll contents of Pak Choi (Brassica rapa ssp. Chinensis L) were investigated. The relationships of these chemical contents with storage period (0, 7 and 14...

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Bibliographic Details
Main Authors: Mahmud, TMM, Atherton, JG, Wright, CJ, Ramlan, MF, Ahmad, SH
Format: Article
Language:English
Published: Wiley 1999
Online Access:http://psasir.upm.edu.my/id/eprint/113122/1/113122.pdf
http://psasir.upm.edu.my/id/eprint/113122/
https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199909)79:12%3C1698::AID-JSFA421%3E3.0.CO;2-K
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http://psasir.upm.edu.my/id/eprint/113122/1/113122.pdf
http://psasir.upm.edu.my/id/eprint/113122/
https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199909)79:12%3C1698::AID-JSFA421%3E3.0.CO;2-K

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