γ-Aminobutyric Acid (GABA) Inhibits the Enzymatic Browning of Cut Narcissus tazetta cv. ‘Shahla-e-Shiraz’ Flowers During Vase Life
Golrokh Heidari Krush, Somayeh Rastegar
Topics & Concepts
Vase lifeBrowningNarcissusCut flowersPolyphenol oxidasePostharvestPetalHorticultureSucroseBotanyBiologyChemistryPeroxidaseEnzymeFood scienceBiochemistryCultivarPlant tissue culture and regenerationGABA and Rice ResearchFlowering Plant Growth and Cultivation