Corpus ID: 91381197

Influence of calcium and salicylic acid on antioxidative enzymes and quality of stored radish and carrot

@inproceedings{Devi2017InfluenceOC,
  title={Influence of calcium and salicylic acid on antioxidative enzymes and quality of stored radish and carrot},
  author={J. Devi},
  year={2017}
}
Effect of post harvest treatments with calcium chloride and salicylic acid on physiological and biochemical parameters in relation to activities of antioxidative enzymes were investigated in radish and carrot. Carrot of variety Punjab Carrot Red and radish of variety Punjab Safed Mooli 2 were harvested, washed and treated with CaCl2 (1, 1.5 and 2%) or SA ( 1, 1.5 and 2mM). Treated as well as untreated carrot and radish were placed in open trays and stored under ambient and refrigerated… Expand

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