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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
1999
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| 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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