Postharvest dip treatment with a natural lysophospholipid plus soy lecithin extended the shelf life of banana fruit

Postharvest Biology and Technology

Volumn 113, Issue , 2016, Pages 58-65

  Ahmed, Zienab F R ^a,b   Palta, Jiwan P ^b  

^a South Valley University   (Egypt)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Banana; Ethylene production; Fruit firmness; Lysophosphatidylethanolamine; Membrane ion leakage; Membrane lipids; Phospholipids; Senescence; Shelf life

Indexed keywords

EID: 84946935563     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2015.10.016     Document Type: Article

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