6-Benzylaminopurine treatment maintains the quality of Chinese chive（Allium tuberosum Rottler ex Spr

• 作 者: JIA Li-e LIU Sheng DUAN Xiao-m
• 机 构: KeyLaboratoryofUrbanAgriculture（North）,CollegeofFoodScienceandTechnology
• 出 处: 农业科学学报：英文版
• 发表日期: 2017年9期
• 关键词: 抗氧化酶活性 6-苄氨基嘌呤 韭菜 紫茎泽兰 质量 超氧化物歧化酶 6-BA 采后品质 6-benzylaminopurine（6-BA） Chinese ch
• 基金项目: financially supported by the Innovation Capacity Building Projects of Beijing Academy of Agriculturaland Forestry Sciences,China （KJCX20140205）, the Innovation Capacity Building Projects of Beijing Ac

Chinese chive usually develops an off-flavor after a short storage time. To explore effective ways to maintain the postharvest quality of Chinese chive, the effect of exogenous application of 6-benzylaminopurine(6-BA) on postharvest quality and antioxidan