English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Broccoli (Brassica oleracea), green bean (Phaseolus vulgaris), and bok choy (Brassica chinensis) were fumigated with nitric oxide (NO) gas in air or in nitrogen for 2 hours at 20 oC (68.0 °F), then stored at 20 oC in humidifi ed air containing 0.1 μL.L–1 (ppm) ethylene. The postharvest life of all vegetables was extended by NO although the concentration of NO required and the magnitude of the extension varied between produce ranging from 14% for green bean to more than 50% for broccoli. NO uptake by produce from air was not signifi cantly different than from nitrogen at the lower effective NO concentrations, but NO uptake was less from air at the highest concentration used for broccoli. Application of NO in an air atmosphere is considered a feasible, more convenient treatment regime for horticultural produce than use of a nitrogen atmosphere.

Short Term Fumigation with Nitric Oxide Gas in Air to Extend the Postharvest Life of Broccoli, Green Bean, and Bok Choy