Nada A. Mostafa

Antioxidant treatments combined with refrigerated storage, modified atmosphere packaging, and precooling improve postharvest quality of red cabbage

Abstract Postharvest deterioration of red cabbage involves water loss, oxidative imbalance, membrane damage, and loss of structural and sensory quality. This study evaluated the effects of four food-grade antioxidants—ascorbic acid, citric acid, glutathione, and α-tocopherol—toge...