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Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia

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Title Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia
 
Creator Moreno Alzate, Jhon Larry
Tran, Thierry
Cantero‐Tubilla, Borja
López López, Karina
Becerra López Lavelle, Luis Augusto
Dufour, Dominique
 
Subject musa
chemicophysical properties
fruit
colour
ripening
starch
varieties
variety screening
propiedades fisicoquímicas
fruto
 
Description The physicochemical and physiological attributes of three contrasting commercial varieties of Musaceae: Dominico Harton (plantain), Guineo (cooking banana), and Gros Michel (dessert banana), were evaluated and statistically analyzed during postharvest ripening. Quality attributes differed markedly among varieties, both in fresh fruits and during ripening. Variety (V) had a significant effect (p
 
Date 2021-03
2020-12-30T17:07:24Z
2020-12-30T17:07:24Z
 
Type Journal Article
 
Identifier Moreno, J.L.; Tran, T.; Cantero‐Tubilla, B.; López‐López, K.; Becerra Lopez-Lavalle, L.A.; Dufour, D. (2020) Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia. International Journal of Food Science and Technology. Online first paper (17 October 2020). ISSN: 1365-2621
1365-2621
https://hdl.handle.net/10568/110669
https://doi.org/10.1111/ijfs.14851
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format application/pdf
 
Publisher Wiley
 
Source International Journal of Food Science and Technology