Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening

[1]  P. Zoumpoulakis,et al.  Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques , 2023, Life.

[2]  R. Marapana,et al.  Comparison of pigments and some physicochemical properties of banana as affected by ethephon and acetylene induced ripening , 2021 .

[3]  D. Dufour,et al.  Physicochemical and physiological changes during the ripening of Banana (Musaceae) fruit grown in Colombia , 2020, International journal of food science & technology.

[4]  Donghong Liu,et al.  Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening , 2020, Journal of Food Measurement and Characterization.

[5]  S. Mahmood,et al.  A Comprehensive Review on Nutritional Value, Medicinal Uses, and Processing of Banana , 2020, Food Reviews International.

[6]  Melkamu Alemayehu,et al.  Efficacy of Postharvest Technologies on Ripening Behavior and Quality of Banana Varieties Grown in Ethiopia , 2020, International Journal of Fruit Science.

[7]  T. Maoka.  Carotenoids as natural functional pigments , 2019, Journal of Natural Medicines.

[8]  Anthony Keith Thompson,et al.  Banana Ripening: Science and Technology , 2019, SpringerBriefs in Food, Health, and Nutrition.

[9]  C. Scarlett,et al.  Changes of phytochemicals and antioxidant capacity of banana peel during the ripening process; with and without ethylene treatment , 2019, Scientia Horticulturae.

[10]  R. Marapana,et al.  Induced Ripening Agents and Their Effect on Fruit Quality of Banana , 2019, International journal of food science.

[11]  X. Duan,et al.  Comparative analysis of pigments in red and yellow banana fruit. , 2018, Food chemistry.

[12]  Narpinder Singh,et al.  Bioactive compounds in banana and their associated health benefits - A review. , 2016, Food chemistry.

[13]  K. A. Salim,et al.  Phytochemical screening, total phenolics and antioxidant activities of bark and leaf extracts of Goniothalamus velutinus (Airy Shaw) from Brunei Darussalam , 2015 .

[14]  S. Niamké,et al.  Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine , 2015 .

[15]  E. Idowu,et al.  Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana ( Musa spp ) , 2014 .

[16]  A. Singh,et al.  Prediction of textural attributes using color values of banana (Musa sapientum) during ripening , 2014, Journal of Food Science and Technology.

[17]  L. D. Carvalho,et al.  Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study , 2012 .

[18]  S. Kulkarni,et al.  Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’ , 2011, Journal of food science and technology.

[19]  T. Nakatsuka,et al.  Genetic engineering of flavonoid pigments to modify flower color in floricultural plants , 2011, Biotechnology Letters.

[20]  Tânia M. Shiga,et al.  Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars. , 2010, Journal of agricultural and food chemistry.

[21]  Somruedee Thaiphanit,et al.  PHYSICOCHEMICAL AND FLAVOR CHANGES OF FRAGRANT BANANA (MUSA ACUMINATA AAA GROUP “GROSS MICHEL”) DURING RIPENING , 2009 .

[22]  F. Etoa,et al.  Carotenoid contents during ripening of banana hybrids and cultivars grown in Cameroon , 2009 .

[23]  V. Jayasena,et al.  The effect of ethephon and clone on physical characteristics and sensory quality of Crimson Seedless table grapes after 1 month storage , 2009 .

[24]  M. T. Janave,et al.  Effect of temperature on chlorophyllase activity, chlorophyll degradation and carotenoids of Cavendish bananas during ripening , 2007 .

[25]  Kun-song Chen,et al.  Differential expression within the LOX gene family in ripening kiwifruit. , 2006, Journal of experimental botany.

[26]  S. Ketsa,et al.  Physiological and biochemical changes during banana ripening and finger drop , 2006 .

[27]  S. Kondo,et al.  Preharvest antioxidant activities of tropical fruit and the effect of low temperature storage on antioxidants and jasmonates , 2005 .

[28]  S. Ketsa,et al.  Effect of modified atmosphere packaging on chilling-induced peel browning in banana , 2004 .

[29]  J J Strain,et al.  The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. , 1996, Analytical biochemistry.

[30]  P. Vírseda,et al.  Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods. , 2015, Journal of the science of food and agriculture.

[31]  D. Durall,et al.  STARCH DETERMINATION BY PERCHLORIC ACID VS ENZYMES : EVALUATING THE ACCURACY AND PRECISION OF SIX COLORIMETRIC METHODS , 1991 .

[32]  C. C. Huxsoll,et al.  Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad‐cut Lettuce , 1991 .