Color changes in bananas and plantains during storage

Journal of Food Processing and Preservation

Volumn 22, Issue 1, 1998, Pages 27-40

  Kajuna, S T A R ^a   Bilanski, W K ^b   Mittal, G S ^b  

^a SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032354758     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1998.tb00802.x     Document Type: Article

References (16)

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2. BLANKENSHIP, S.M., ELLSWORTH, D.D. and POWELL, R.L. 1993. A ripening index of banana frui: based on starch content. Hort. Technol. 3(3), 338-339.
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9. PALMER, J.K. 1971. The banana. In The Biochemistry of Fruits and Their Products, (A.C. Hulme, ed.) Academic Press, New York.
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13. SEYMOUR, G.B., JOHN, P. and THOMPSON, A.K. 1987b. Inhibition of degreening in the peel of bananas ripened at tropical temperatures II. Role of ethylene, oxygen and carbon dioxide. Annals of Appl. Biol. 110, 153-161.
14. THOMAS, P. and JANAVE, M.T. 1992. Effect of temperature on chlorophylase activity, chlorophyll degradation and carotenoids of Cavendish bananas during ripening. Int. J. Food Sci. & Tech. 27, 57-63.
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