Effect of oxalic acid on ripening attributes of banana fruit during storage

Postharvest Biology and Technology

Volumn 84, Issue , 2013, Pages 22-27

  Huang, Hua ^a,b   Jing, Guoxing ^c   Guo, Lifang ^d   Zhang, Dandan ^a   Yang, Bao ^a   Duan, Xuewu ^a   Ashraf, Muhammad ^e   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c ZHEJIANG GONGSHANG UNIVERSITY   (China)

^d JINAN UNIVERSITY   (China)

^e UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Antioxidant activity; Banana; Fruit; Oxalic acid; Ripening

Indexed keywords

EID: 84877314735     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2013.04.002     Document Type: Article

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