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Postharvest dip of methyl 1 -(bu tyl carbamoyl)2-benzimidazolecarbamate (benomyl) prolonged the storage life of broccoli ( Brassica oleracea L. Italica group), similar to the effect of 6-benzylamino purine (BA). Both compounds were effective in maintaining the green color of broccoli heads stored under high temperature conditions.
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Pressman et al. (1973) studied this question.
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