Effects of high CO2 treatment on green-ripening and peel senescence in banana and plantain fruits

Banana fruit (Musa, AAA group, cv. Brazil) peel fails to fully degreen but the pulp ripens normally at temperatures above 24°C. This abnormal ripening, known as green-ripening, does not occur in plantains (Musa, ABB group, cv. Dajiao). Based on the fact that un-completely yellowing was also observed...

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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Mu-bo SONG, Lu-ping TANG, Xue-lian ZHANG, Mei BAI, Xue-qun PANG, Zhao-qi ZHANG
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	KeAi Communications Co., Ltd. 2015-05-01
Σειρά:	Journal of Integrative Agriculture
Θέματα:	banana plantain high carbon dioxide chlorophyll degradation fruit peel senescence fruit ripening
Διαθέσιμο Online:	http://www.sciencedirect.com/science/article/pii/S2095311914608510
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