Jump to Main Content
- Ummarat, Nittaya; Matsumoto, Tracie K.; Wall, Marisa M.; Seraypheap, Kanogwan
- Scientia horticulturae 2011 v.130 no.4 pp. 801
- ripening, etc ; Musa acuminata; antioxidants; ascorbic acid; bananas; flavonoids; fruit quality; fruits; glutathione; hot water treatment; hydrogen peroxide; pulp; storage conditions; Show all 13 Subjects
- ... The effects of hot water treatment on antioxidants and fruit quality were investigated in banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Hom Thong) by immersing fruits in hot water (50 °C) for 10 min, before storage at 25 °C for 10 days or 14 °C for the first 8 days followed by storage at 25 °C for the second 8 days until ripening. Quality parameters including peel ...
- Malik, N.S.A.; Bradford, J.M.
- Scientia horticulturae 2006 v.110 no.3 pp. 274
- ripening, etc ; Olea europaea; olives; oleuropein; flowers; buds; cell differentiation; organogenesis; plant development; chemical constituents of plants; quantitative analysis; flowering; gynoecium; leaves; hesperidin; Show all 15 Subjects
- ... Oleuropein is the most abundant biologically active phenolic compound in olives. It has been extensively studied for human health benefits but its role in plant development processes has received limited attention. Changes in the levels of oleuropein during early stages of flower formation and during fruit development and maturation were determined using high performance liquid chromatography. Ole ...