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Delayed ripening of banana fruit by salicylic acid

✍ Scribed by Manoj K Srivastava; Upendra N Dwivedi

Book ID
117382308
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
137 KB
Volume
158
Category
Article
ISSN
0168-9452

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## Abstract Uronic acid soluble in ethanol/water (4:1 v/v) increased from 9 Β± 1 mg kg^βˆ’1^ fresh weight in pulp of unripe banana fruit. __Musa__ (AAA Group, Cavendish subgroup) β€˜Williams’, to 53 Β± 13 mg kg^βˆ’1^ fresh weight in fruit ripened for 13 days. This increase began within the first 2 days of