Effect of ethanol treatment on quality and antioxidant activity in postharvest broccoli florets

Sucrose enhances the accumulation of anthocyanins and glucosinolates in broccoli sprouts

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6-Benzylaminopurine Delays Senescence and Enhances Health-Promoting Compounds of Harvested Broccoli

(2011) Feng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of sucrose and mannitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts

(2011) Rongfang Guo et al.   SCIENTIA HORTICULTURAE

Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L. var. Italica)

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Effect of 1-methylcyclopropene on shelf life, visual quality, antioxidant enzymes and health-promoting compounds in broccoli florets

(2009) Gaofeng Yuan et al.   FOOD CHEMISTRY

Effects of postharvest ethanol vapor treatment on ethylene responsiveness in broccoli

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Effects of postharvest ethanol vapor treatment on activities and gene expression of chlorophyll catabolic enzymes in broccoli florets

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Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets

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