Articles
A. STORAGE OF LEAFY VEGETABLES – THE EFFECTS OF MODIFIED ATMOSPHERES PLUS PHYSIOLOGICALLY ACTIVE CHEMICALS ON CABBAGE STORAGE LIFE
Article number
20_1
Pages
7 – 18
Language
Abstract
It has been shown that modified atmospheres low in oxygen and high in carbon dioxyde preserve colour, flavour and succulence of stored cabbage for a period of approximately 6 months (5). It would be desirable, of course, if this period could be extended beyond those limits attainable with modified atmospheres alone.
For this reason, tests were undertaken to determine if a number of chemicals known to be physiologically active on plants might improve or extend the storage life of cabbage beyond that attainable with modified atmospheres alone.
For this reason, tests were undertaken to determine if a number of chemicals known to be physiologically active on plants might improve or extend the storage life of cabbage beyond that attainable with modified atmospheres alone.
Publication
Authors
F.M. Isenberg, E.B. Oyer, C.B. Engst
Keywords
Online Articles (21)