Degreening Characteristic of Musa AAA 'Berangan' and "William Cavendish' Bananas
A study was conducted on the changes in cellular structure, physiology and physiochemical of Musa AAA 'Berangan' and 'Cavendish' as the ripening progressed at 18+2 and 2722 OC. Mature green (ripening stage (RS) 1) bananas were initiated to ripen using 0.02% acetylene from calc...
Saved in:
Main Author: | Ding, Phebe |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2004
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/6137/1/FP_2004_22.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Physico-Chemical Characteristics of Banana (Musa Aaa ‘William’ Cavendish) Ripened at Different Temperatures
by: Isa, Norhelaliah
Published: (2006) -
Changes in Peel and Pulp Characteristics of Banana (Musa AAA ‘William Cavendish’) as Influenced by Ripening Temperatures
by: Hashim, Shahida
Published: (2006) -
Ultraviolet disinfection for controlling crown rot disease and retaining quality of Musa AAA Berangan fruit
by: Sheikh Mohamed, Nuratika Tamimi
Published: (2017) -
Beneficial Effects of Rhizobacterial Inoculation on Nutrient Uptake, Growth and Yield of Banana (Musa Spp. Cv. 'Berangan')
by: Mia, Md. Abdul Baset
Published: (2002) -
Optimization of tannin extraction from cavendish banana (Musa acuminata Colla) peel and production of its powder
by: Ishak, Nur Arnisah
Published: (2021)