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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
1999
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/113122/ http://psasir.upm.edu.my/id/eprint/113122/1/113122.pdf |