Share

Ripening characteristics and chilling injury of banana fruit. 2. Changes in degree of unsaturation of fatty acids during exposure to chilling.

Author(s) : WANG H. G., GEMMA H.

Type of article: Article

Summary

Fatty acid composition of neutral, phospho- and glycolipids in the peel and pulp tissues of banana cv. Cavendish fruits was determined during chilling at 5 deg C in relation to chilling sensitivity. Results are given.

Details

  • Original title: Ripening characteristics and chilling injury of banana fruit. 2. Changes in degree of unsaturation of fatty acids during exposure to chilling.
  • Record ID : 1996-3477
  • Languages: English
  • Source: Jap. J. trop. Agric. - vol. 38 - n. 3
  • Publication date: 1994

Links


See other articles in this issue (1)
See the source

Indexing