Effect of low ethylene levels on the storage life of the Asian leafy vegetables Bak Choi (Brassica chinensis), Choi Sum (Brassica parachinensis) and Gai Lan (Brassica alboglabra)


Home My DSpace Receive email updates My DSpace Edit Profile Browse Communities & Collections Titles Authors Subjects Issue Date Search Search Advanced Search Language en - English fr - French es - Spanish Help About DSpace

Communities in DSpace
Institute [23674]
Library [0]

Feeds


Contact:
Administrator

User Guide (Download)
Links: AGRIS (FAO),

Repositories: UPM Institutional Repository, Search engines: Avano, Google Scholar, OAIster, VOA3R More information about AgriOcean Dspace at AIMS

Please use this identifier to cite or link to this item: http://agris.upm.edu.my:8080/dspace/handle/0/6680

Title:	Effect of low ethylene levels on the storage life of the Asian leafy vegetables Bak Choi (Brassica chinensis), Choi Sum (Brassica parachinensis) and Gai Lan (Brassica alboglabra)
Authors:	Wills, R.B.H. (Newcastle Univ., Ourimbah (Australia)) Wong, T.
Issue Date:	1996
Citation:	Asean Food Journal (Malaysia), 11 (4), p. 145-147
Abstract:	Three Asian leafy vegetables, bak choi, choi sum and gai lan, were held at 20 and 0 degree C, and ventilated continously with air containing ethylene at concentrations ranging from 0.005 to 10 microlitre per litre. At both temperatures, the time that all three vegetables remained at high quality increased linearly with a logarithmic decrease in ethylene concentration. The increase in storage life between 1 microlitre per litre, a likely level of ethylene encountered during normal marketing, and the lowest level used (0.005 microlitre per litre) was about 100 percent at 20 degree C and 25 percent at 0 degree C. The effects are considered to be of commercial significance.
License:	http://www.oceandocs.org/license
URI:	http://agris.upm.edu.my:8080/dspace/handle/0/6680
ISSN:	1505-5337
Appears in Collections:	Publications

Files in This Item:

There are no files associated with this item.