1-methylcyclopropene treatment and storage conditions delay the ripening of plantain fruit while maintaining sensory characteristics of ampesi, the boiled food product

The effects of 1-MCP application and storage conditions on the ripening characteristics of mature-green plantains (Musa paradisiacal AAB, var. Falsehorn) and the sensory qualities of their boiled Ghanaian plantain pulp product, ampesi, were investigated. Plantain fruit at von Loesecke ripening stage...

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Veröffentlicht in:	International food research journal 2017-04, Vol.24 (2), p.630
Hauptverfasser:	Hagan, L L, Johnson, P N T, Sargent, S A, Huber, D J, Berry, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Agriculture Biology Carbon dioxide Flavors Food Food irradiation Food plants Fruits Harvest Humidity Physiology Quality Relative humidity Respiration Ripening Senescence Sensory properties Storage conditions Tropical environments
Online-Zugang:	Volltext
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