Inhibition of degreening in the peel of bananas ripened at tropical temperatures. III. Changes in plastid ultrastructure and chlorophyll-protein complexes accompanying ripening in bananas and plantains.

Changes in the plastid ultrastructure as revealed by thin-section electron-microscopy, chlorophyll a/b ratio, and the polypeptides of the thylakoid chlorophyll-protein complexes have been examined during the degreening of bananas (Musa AAA Group, Cavendish Subgroup) and plantains (Musa AAB Group, Plantain Subgroup) ripened at 20°C and 35°C (.)

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