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The effect of temperature on lipid peroxidation (LP) and deterioration of broccoli flower buds was investigated during postharvest storage. Fresh broccoli florets were packaged in microperforated polymeric film bags and stored under different temperatures (2, 13, and 23°C) over 144 h. LP was determined by measuring polyunsaturated fatty acids (PUFA), thiobarbituric acid-reactive substances (TBA-RS)...
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