Ripening of musa sapientum c.v lakatan using madre de cacao (Gliricidia sepium as biothylene source.
This study was conducted to characterize ripening of Gliricidia-treated fruits and to determine the minimum concentration necessary to promote ripening., Mature green 'Lakatan' fingers were incubated with 0 percent-10 percent (w/w) chopped or unchopped Gliricida leaves. The ripening was...
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| Format: | Thesis |
| Jezik: | English |
| Izdano: |
2000.
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