Food research international (Ottawa, Ont.)BrassicaCarbon DioxideChlorophyllGene Expression ProfilingOxygen
Integration of physiological and transcriptomic analysis reveals the anti-yellowing mechanism of high O2/CO2 pretreatment in fresh-cut broccoli (Brassica oleracea L. var. italica).
Liang Wang, Leilei Chen, Zichang Liu, Xingwang Zhang, Huanhuan Liu, Xiangyan Chen, Qingxin Zhou, Yanyin Guo
Published: 202510.1016/j.foodres.2025.117588
Abstract
High O2/CO2 pretreatment (HOCP) is an effective measurement in delaying postharvest senescence in horticultural product. However, the precise mechanism of yellow inhibiting, especially in fresh-cut broccoli, remains ambiguous. This study explored the…
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