Physico-Chemical Characteristics of Banana (Musa Aaa ‘William’ Cavendish) Ripened at Different Temperatures
Mature green Musa AAA ‘William’ Cavendish was obtained from a fruit trading company in Selayang, Selangor. The fruit was transported to the Postharvest Laboratory at Faculty of Agriculture, UPM for quality characteristics and chlorophyll analysis. Fatty acid analysis was carried out at the Chemistr...
Saved in:
主要作者: | Isa, Norhelaliah |
---|---|
格式: | Thesis |
语言: | English English |
出版: |
2006
|
主题: | |
在线阅读: | http://psasir.upm.edu.my/id/eprint/435/1/1600490.pdf |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
相似书籍
-
Changes in Peel and Pulp Characteristics of Banana (Musa AAA ‘William Cavendish’) as Influenced by Ripening Temperatures
由: Hashim, Shahida
出版: (2006) -
Degreening Characteristic of Musa AAA 'Berangan' and "William Cavendish' Bananas
由: Ding, Phebe
出版: (2004) -
Physiological and biochemical changes during ripening and storage of Mas Bananas /
由: Chandran Somasundram
出版: (1998) -
Anatomical and physico-chemical changes in rastali banana (Musa aab rastali) during fruit growth and ripening.
由: Tee, Yei Kheng
出版: (2012) -
Effects of hot water dip treatment on physicochemical characteristics, anthracnose (Colletotrichum musae) control and enzymatic activity of berangan banana (Musa sapientum L.) during ripening
由: Mirshekari, Amin
出版: (2012)