Physicochemical and physiological changes during the ripening of Banana ( Musaceae) fruit grown in Colombia-Reference-Cited by-同舟云学术

Physicochemical and physiological changes during the ripening of Banana ( Musaceae) fruit grown in Colombia

Published:2020-11-03 Issue:3 Volume:56 Page:1171-1183
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Moreno Jhon Larry¹²^ORCID,Tran Thierry¹³⁴^ORCID,Cantero‐Tubilla Borja⁵^ORCID,López‐López Karina⁶^ORCID,Becerra Lopez Lavalle Luis Augusto¹^ORCID,Dufour Dominique³⁴^ORCID

Affiliation:

1. The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) CGIAR Research Program on Roots Tubers and Bananas (RTB) Apartado Aéreo 6713 Cali Colombia

2. Facultad de Ingeniería y Administración Universidad Nacional de Colombia (UNAL) Carrera 32 # 12‐00 Palmira Valle del Cauca Colombia

3. Qualisud University of Montpellier, CIRAD, SupAgro, University of Avignon, University of La Réunion 73 rue JF Breton Montpellier34398France

4. CIRAD UMR Qualisud MontpellierF‐34398France

5. Robert Frederick Smith School of Chemical and Biomolecular Engineering Cornell University Ithaca NY14850USA

6. Facultad de Ciencias Agropecuarias Universidad Nacional de Colombia (UNAL) Carrera 32 # 12‐00 Palmira Valle del Cauca Colombia

Funder

Bill and Melinda Gates Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14851

Reference52 articles.

1. Postharvest gum Arabic and salicylic acid dipping affect quality and biochemical changes of ‘Grand Nain’ bananas during shelf life

2. Postharvest gibberellic acid, 6-benzylaminopurine and calcium chloride dipping affect quality, antioxidant compounds, radical scavenging capacity and enzymes activities of ‘Grand Nain’ bananas during shelf life

3. Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep-fat-fried banana chips

4. Inhibition of degreening in the peel of bananas ripened at tropical temperatures..

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