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Different methods of packaging were investigated for their effectiveness in inhibiting quality deterioration of minimally processed Bok Choy (Brassica chinensis L.). Modified atmosphere packaging (MAP) flushed with 5% O 2 and 2% CO 2 resulted in a reduction of respiration rate and ion leakage of minimally processed Bok Choy stored at 10°C. The chlorophyll content and F v /F...
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