Effects of hot water dip treatment on physicochemical characteristics, anthracnose (Colletotrichum musae) control and enzymatic activity of berangan banana (Musa sapientum L.) during ripening

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Effects of hot water dip treatment on physicochemical characteristics, anthracnose (Colletotrichum musae) control and enzymatic activity of berangan banana (Musa sapientum L.) during ripening

Banana, as an important export fruit, is a highly perishable commodity.Postharvest rot is the major factor limiting the extension of storage life of banana. The beneficial effect of heat treatment to control decay and prolong the shelf life has been reported on various fruits. To achieve the best co...

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Bibliographic Details
Main Author:	Mirshekari, Amin
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Anthracnose Bananas - Effect of heat on Fruit - Ripening
Online Access:	http://psasir.upm.edu.my/id/eprint/32275/ http://psasir.upm.edu.my/id/eprint/32275/1/FP%202012%2034R.pdf

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