Potential of jasmonic acid (JA) in accelerating postharvest yellowing of broccoli by promoting its chlorophyll degradation

Huixin Fang; Feng Luo; Pengxia Li; Qian Zhou; Xin Zhou; Baodong Wei; Shunchang Cheng; Hongsheng Zhou; Shujuan Ji

doi:10.1016/j.foodchem.2019.125737

Potential of jasmonic acid (JA) in accelerating postharvest yellowing of broccoli by promoting its chlorophyll degradation

Huixin Fang(Shenyang Agricultural University), Feng Luo(Shenyang Agricultural University), Pengxia Li(Jiangsu Academy of Agricultural Sciences), Qian Zhou(Shenyang Agricultural University), Xin Zhou(Shenyang Agricultural University), Baodong Wei(Shenyang Agricultural University), Shunchang Cheng(Shenyang Agricultural University), Hongsheng Zhou(Jiangsu Academy of Agricultural Sciences), Shujuan Ji(Shenyang Agricultural University)

Food Chemistry

November 6, 2019

10.1016/j.foodchem.2019.125737

Cited by 93

Abstract

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