✦ LIBER ✦

PATTERNS OF SOLUBLE PEROXIDASE IN RIPENING BANANA FRUIT

✍ Scribed by NORMAN F. HAARD; C. LEWIS TOBIN

Book ID: 108799611
Publisher: Institute of Food Technologists
Year: 1971
Tongue: English
Weight: 462 KB
Volume: 36
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1971.tb15543.x

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