ShareRipening 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
- Themes: Fruit
- Keywords: Deterioration; Banana; Ripening (fruit); Chilling injury; Tropical fruit; Fatty acid
-
Ripening characteristics and chilling injury of...
- Author(s) : GEMMA H., MATSUYAMA Y., WANG H. G.
- Date : 1994
- Languages : English
- Source: Jap. J. trop. Agric. - vol. 38 - n. 3
View record
-
OPTIMUM TEMPERATURE FOR STORAGE OF FRUIT AND VE...
- Author(s) : MURATA T.
- Date : 1986
- Languages : Japanese
- Source: Trans. JAR - vol. 3 - n. 1
View record
-
Ripening and development of chilling injury in ...
- Author(s) : HARKER F. R., FORBES S. K.
- Date : 1997
- Languages : English
- Source: N. Z. J. Crop hortic. Sci. - vol. 25 - n. 2
View record
-
APPLICATIONS OF CHLOROPHYLL FLUORESCENCE TO THE...
- Author(s) : SMILLIE R. M.
- Date : 1987
- Languages : English
- Source: ASEAN Food J. - vol. 3 - n. 2
View record
-
EFFET D'UN SEJOUR A BASSE TEMPERATURE NUISIBLE ...
- Author(s) : MARCELLIN P.
- Date : 1983/01/12
- Languages : French
- Source: C. R. Acad. Agric. Fr. - vol. 69 - n. 2
View record