Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish sub-group) under chilling and non-chilling temperatures.
Horticultural Sciences Department, PO Box 110690, IFAS, University of Florida, Gainesville, FL, 32611-0690, USA.
- Published Article
Journal of the Science of Food and Agriculture
Wiley (John Wiley & Sons)
- Publication Date
Mar 08, 2018
This study shows that exposure to low temperatures did not induce a pattern of degradative processes that differed from that occurring during ripening and over-ripening of non-chilled fruit. DNA showed earlier signs of degradation and higher levels of DNA tailing. Nuclease activity analysis showed bifunctionality in both chilled and non-chilled tissue and no chilling exclusive protease and nuclease. Fleshy fruit might use their available resources on degradative processes and adjust them depending on environmental conditions.
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This record was last updated on 06/09/2018 and may not reflect the most current and accurate biomedical/scientific data available from NLM.
The corresponding record at NLM can be accessed at https://www.ncbi.nlm.nih.gov/pubmed/29516494