A Chemical Effect of Ethylene during the Storage of Peas

A Chemical Effect of Ethylene during the Storage of Peas

IN recent work 1 the author and others found that the crude lipid extracted from raw peas held in the pods in frozen storage (− 17.8 °C.) for periods of time, consistently developed much larger peroxide values than that extracted from raw peas of the same variety, harvested from the same plots at th...

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Veröffentlicht in:Nature (London) 1959-08, Vol.184 (4684), p.462-462
1. Verfasser: LEE, FRANK A
Format: Artikel
Sprache:eng
Schlagworte:
Ethylenes - pharmacology
Humanities and Social Sciences
letter
multidisciplinary
Old Medline
Pisum sativum
Science
Science (multidisciplinary)
Vegetables - chemistry
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Zusammenfassung:IN recent work 1 the author and others found that the crude lipid extracted from raw peas held in the pods in frozen storage (− 17.8 °C.) for periods of time, consistently developed much larger peroxide values than that extracted from raw peas of the same variety, harvested from the same plots at the same time, which were vined previous to placing in storage.
ISSN:0028-0836
1476-4687
DOI:10.1038/184462a0