Red light enhances the storage quality and flavor of Chinese cabbage during a short shelf life
This study shows that red light conditions enhance several quality attributes of Chinese cabbage during short-term shelf life. By promoting photosynthesis—as indicated by increased chlorophyll content and ELIP1 expression—red light helps preserve chlorophyll and maintain tissue structure, reflected...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001364 |
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