Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation
Studies were carried out on changes in the tannin content, alcohol insoluble solids (AIS) and pectin fractions (water, ammonium oxalate and sodium hydroxide solubles) of Cavendish banana variety Montel at different positions within a bunch during maturation and ripening. There was a significant de...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3624/1/Changes_in_Tannin_and_Pectic_Substances_at_Different_Positions_within_a.pdf |