https://www.selleckchem.com/pr....oducts/dir-cy7-dic18
The quality of green leafy vegetables is easily lost during the postharvest period. The effect of exogenous 24-epibrassinolide (EBR) pretreatment on the quality of wucai was evaluated in the present study. Wucai plants were sprayed twice with 0.1 μM EBR before harvesting. Two storage temperatures were tested 25°C and 4°C. At 4°C, EBR pretreatment significantly delayed the degradation of the pigment and plant water loss. Furthermore, we measured the activity of key enzymes of the ascorbic acid (AsA)-glutathione (GSH) cycle, the con
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