Senescence of Broccoli Buds Is Related to Changes in Lipid Peroxidation

Agricultural and Biological Sciences

• Broccoli 100%
• Lipid Peroxidation 100%
• Polyunsaturated Fatty Acid 80%
• Chlorophyll 80%
• Thiobarbituric Acid 60%
• Lipoxygenase 60%
• Modified atmosphere packaging 40%
• Postharvest Storage 20%
• Floret 20%
• Fatty Acids 20%

Food Science

• Polyunsaturated Fatty Acid 100%
• Lipid Peroxidation 100%
• Lipoxygenase 75%
• Modified atmosphere packaging 50%
• Fatty Acid Hydroperoxides 25%
• Total Fatty Acids 25%

Earth and Planetary Sciences

• Chlorophyll 100%