Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia
The physicochemical and physiological attributes of three contrasting commercial varieties of Musaceae: Dominico Harton (plantain), Guineo (cooking banana), and Gros Michel (dessert banana), were evaluated and statistically analyzed during postharvest ripening. Quality attributes differed markedly a...
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/110669 |
Similar Items: Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia
- Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences
- Functional and physico-chemical properties of flours and starches of African rice cultivars
- Changes on the cell wall composition of tree-ripened “Bartlett” pears (Pyrus communis L.)
- Sensory evaluation of pears: a useful tool to detect changes in eating quality during ripening
- Characterizing fruit ripening in plantain and Cavendish bananas: A proteomics approach
- Compositional changes in cell wall polysaccharides from five sweet cherry (Prunus avium L.) cultivars during on-tree ripening