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...
| Hoofdauteur: | |
|---|---|
| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
2000.
|
| Onderwerpen: |