%0 Journal Article %A CHENG Chunmei %A GUO Yanyin %T Effects of Preharvest Application of Oxalic Acid on Storage Quality of Broccoli %D 2020 %R 10.11869/j.issn.100-8551.2020.06.1213 %J Journal of Nuclear Agricultural Sciences %P 1213-1220 %V 34 %N 6 %X In order to explore the feasibility of pre-harvest oxalic acid treatment in postharvest preservation of broccoli, broccoli was sprayed with 20 mmol·L-1 oxalic acid aqueous solution 5 days before harvest (pure water spraying as control), and the harvest broccoli heads was stored for 15 days at 2℃ followed by 20℃ for 4 days. During storage time, physiological and quality parameters were periodically determined. The results indicated that pre-harvest application of oxalic acid on broccoli significantly inhibited the ethylene production and respiration rate(P<0.05), delayed the increase of weight loss, restrained the L* value increase and H value decrease and maintained the appearance color, and delayed the decline of vitamin C, chlorophyll content and firmness. Overall, pre-harvest treatment of oxalic acid significantly increased the storage quality of broccoli head, which provided the theoretical foundation of oxalic acid application on broccoli storage. %U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2020.06.1213