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Physiological and biochemical changes during banana ripening and finger drop

✍ Scribed by Wachiraya Imsabai; Saichol Ketsa; Wouter G. van Doorn

Book ID
113859757
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
230 KB
Volume
39
Category
Article
ISSN
0925-5214

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πŸ“œ SIMILAR VOLUMES

Textural changes of banana and plantain
Textural changes of banana and plantain pulp during ripening
✍ Kajuna, Silas T A R; Bilanski, Walter K; Mittal, Gauri S πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 247 KB πŸ‘ 1 views

Green banana and plantain fruits were treated with ethylene or kept untreated, then stored in environmental chambers at 13, 16, 20 and 25Β‘C for 8 days. On daily basis, cylindrical samples of the fruits were compressed twice at 50 mm min~1 to 75% of the original height. Changes in the textural proper