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Volumn 67, Issue 1, 1998, Pages 123-129

Studies on physiological and chemical changes of fresh-cut bananas (Part I) effect of cutting modes on the changes of physiological activity and deterioration in fresh-cut green tip bananas

Author keywords

Bananas; Ethylene; Fresh cut; Respiration rate; Texture

Indexed keywords


EID: 0031932584     PISSN: 18823351     EISSN: None     Source Type: Journal    
DOI: 10.2503/jjshs.67.123     Document Type: Article
Times cited : (17)

References (17)
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    • Effects of cutting direction on the changes of microorganisms and pectic substances during holding
    • Abe, K., K. Yoshimura, T. Takahashi and K. Chachin. 1996. Effects of cutting direction on the changes of microorganisms and pectic substances during holding. J. Japan. Soc. Cold Preserva. Food. 22 : 159-163.
    • (1996) J. Japan. Soc. Cold Preserva. Food , vol.22 , pp. 159-163
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  • 10
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    • Effect of ethylene treatment on ethylene production, EFE activity and ACC levels in peel and pulp of banana fruit
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    • (1994) Postharvest Biol. Technol. , vol.4 , pp. 167-177
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    • (1994) Postharvest Biol. Technol. , vol.4 , pp. 343-351
    • Elyatem, S.M.1    Banks, N.H.2    Cameron, A.C.3
  • 12
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    • The increase in activities of acid phoshatase and ribonuclease during ripening of banana fruit
    • Hyodo, H., K. Tanaka and T. Suzuki. 1981. The increase in activities of acid phoshatase and ribonuclease during ripening of banana fruit. J. Japan. Soc. Hort. Sci. 50 : 379-385.
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    • Physiological activities of partially processed fruits and vegetables
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.