IMPROVING SENSORY QUALITY OF ICEBERG LETTUCE BY POSTHARVEST TREATMENT WITH GIBBERELLIC ACID AND 1-ME

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：franklee19851126

【摘要】

：

【作者】

：

Yanchtm Lü Yumei Zhao Jiankang Cao Zunying Liu Zhihong Fan Weibo Jiang

【机构】

：

College of Food Science & Nutritional Engineering,China Agricultural University, Beijing 100083, CHI

【出处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年1期

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　　Edible quality both sensorial and nutritional of iceberg lettuce declines rapidly after harvest and considerable losses may occur during storage.The aim of this research was to evaluate what role of ethylene may play in deteriorations of edible quality of the vegetable and efficacy of the postharvest treatment withgibberellic acid (GA3) or l-methylcyclopropene (1-MCP) on the quality,nutrition and enzymes of the vegetable during shelf life after harvest.

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IMPROVING SENSORY QUALITY OF ICEBERG LETTUCE BY POSTHARVEST TREATMENT WITH GIBBERELLIC ACID AND 1-ME

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