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Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’
Banana (Musa sp var ‘Robusta’) fruits harvested at 75–80% maturity were dip treated with different concentrations of ethrel (250–1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2010
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551045/ https://ncbi.nlm.nih.gov/pubmed/23572812 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0133-y |
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