Degreening Characteristic of Musa AAA 'Berangan' and "William Cavendish' Bananas
A study was conducted on the changes in cellular structure, physiology and physiochemical of Musa AAA 'Berangan' and 'Cavendish' as the ripening progressed at 18+2 and 2722 OC. Mature green (ripening stage (RS) 1) bananas were initiated to ripen using 0.02% acetylene from calc...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2004
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/6137/1/FP_2004_22.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|