Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce
Giacomo Cocetta, Alessandro Passera, Violetta Vacchini, Gul-i-Rayna Shahzad, Giovanna Cortellino, Valentina Picchi, A. Ferrante, P. Casati, Laura Piazza
Topics & Concepts
Microbial inoculantPostharvestAscorbic acidShelf lifeBiologyContext (archaeology)SustainabilityBacillus amyloliquefaciensBiotechnologyAgricultureFood scienceRhizobacteriaHorticultureBacteriaEcologyGeneticsRhizosphereInoculationPaleontologyFermentationPlant tissue culture and regenerationPlant-Microbe Interactions and ImmunityNematode management and characterization studies