Effect of temperature on chlorophyllase activity, chlorophyll degradation and carotenoids of Cavendish bananas during ripening
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb01178.x/fullpdf
Reference26 articles.
1. Effect of ethylene on chloropyllase activity and chlorophyll content in calamondin rind tisue;Barmore;Hortscience,1975
2. Inhibition of degreening in the peel of bananas ripened at tropical temperatures. III. Changes in plastid ultrastructure and chlorophyll-protein complexes accompanying ripening in bananas and plantains;Blackbourne;Annals of Applied Biology,1990a
3. Inhibition of degreening in the peel of bananas ripened at tropical temperatures. IV. Photosynthetic capacity of ripening bananas and plantains in relation to changes in the lipid composition of ripening banana peel;Blackbourn;Annals of Applied Biology,1990b
4. Inhibition of degreening in the peel of bananas ripened at tropical temperatures. V. Chlorophyll bleaching activity measured in vitro;Blackbourn;Annals of Applied Biology,1990c
5. The quantitative analysis of chlorophylls a and b in plant extracts;Bruinsma;Photochemistry and Photobiology,1963
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