1 results match your criteria: "Sichuan Agricultural University Chengdu 611130 China zhangf@sicau.edu.cn.[Affiliation]"
Article Synopsis
- Baby mustard is highly perishable, facing challenges in distribution and sales, yet there has been little research on optimal postharvest storage techniques.
- A study assessed the quality and nutritional components of baby mustard stored for 6 days at low (4 °C) and ambient (20 °C) temperatures, revealing that low temperature helped maintain visual quality, weight, and antioxidant capacity longer.
- The research found that while various nutrients and compounds decreased over time, low-temperature storage stabilized many of these qualities, suggesting it's an effective method for preserving baby mustard's freshness and nutritional value.