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

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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/ http://psasir.upm.edu.my/id/eprint/113122/1/113122.pdf

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