Microstructure of peel cell wall and selected physico-chemical characteristics of 'Berangan' banana (Musa cv. Berangan [AAA]) ripened at high temperature

• المؤلفون الرئيسيون: Ratule, Muhammad Taufiq, Osman, Azizah, Saari, Nazamid, Ahmad, Siti Hajar
• التنسيق: مقال
• اللغة: English
• منشور في: Malaysian Society for Molecular Biology and Biotechnology 2007
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/58521/1/Microstructure%20of%20peel%20cell%20wall%20and%20selected%20physico-chemical%20characteristics%20of%20%27Berangan%27%20banana.pdf; http://psasir.upm.edu.my/id/eprint/58521/; http://www.msmbb.org.my/apjmbb/html151/151cont.htm

Peel of mature-green ‘Berangan’ banana (Musa cv. Berangan AAA) was investigated by scanning and energy filtering transmission electron microscopy. Fruits were ripened at 25ÚC and 37°C, and micrographs of the fruits were compared at three different stages of ripening namely green, turning yellow and...