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...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2004
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/6137/1/FP_2004_22.pdf |