Some physical chemical and histological characteristics of ripening bananas
A study of changes in bananas during ripening at 16 ± 1°C and 25 ± 1°C is described. Peel color was evaluated subjectively and by reflectance spectrophotometry; rheological properties by parallel plate compression and viscometry; selected chemical properties by appropriate tests and histochemical a...
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| Language: | English |
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University of British Columbia
2011
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| Online Access: | http://hdl.handle.net/2429/33639 |