Quality Maintenance of Stored Broccoli (Brassica oleracea L.) with Leaf Stalks
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منابع مشابه
Chromosome Doubling of Microspore-Derived Plants from Cabbage (Brassica oleracea var. capitata L.) and Broccoli (Brassica oleracea var. italica L.)
Chromosome doubling of microspore-derived plants is an important factor in the practical application of microspore culture technology because breeding programs require a large number of genetically stable, homozygous doubled haploid plants with a high level of fertility. In the present paper, 29 populations of microspore-derived plantlets from cabbage (Brassica oleracea var. capitata) and brocc...
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Variation of Alternaria brassicicola leaf spot of Broccoli (Brassica oleracea var. italica L.) was evaluated based on morphological, cultural and molecular parameters during Rabi season 2010 and 2011. Six isolates of Alternaria were cultured in vitro using different growth medium and the growth pattern of the fungi was studied. Maximum 86 leaf spots were recorded from Naini followed by BHU (74)...
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Broccoli, Brassica oleracea, variety Italica, belongs to the family Brassicaceae. Broccoli is a fast growing annual plant that grows 6090 cm tall. They are native to the eastern Mediterranean and Asia Minor, and were later introduced to England and America in the 1700s [1] Figure 1. Plants in general, are known to be extremely rich in a variety of secondary metabolites that are found to possess...
متن کاملHigh temperature arrest of inflorescence development in broccoli (Brassica oleracea var. italica L.)
atures near optimal for vegetative growth. This lack of heat tolerance restricts broccoli production to maritime High temperature causes unevenly-sized flower buds climates lacking extreme temperatures. The alteration in on broccoli inflorescences. This deformity limits prothe inflorescence structure has been described primarily duction of broccoli to areas where summer temperin terms of the ma...
متن کاملThermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).
UNLABELLED The thermal stability of vitamin C (including l-ascorbic acid [l-AA] and dehydroascorbic acid [DHAA]) in crushed broccoli was evaluated in the temperature range of 30 to 90 degrees C whereas that of ascorbic acid oxidase (AAO) was evaluated in the temperature range of 20 to 95 degrees C. Thermal treatments (for 15 min) of crushed broccoli at 30 to 60 degrees C resulted in conversion ...
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ژورنال
عنوان ژورنال: food preservation science
سال: 2000
ISSN: 2186-1277,1344-1213
DOI: 10.5891/jafps.26.205