4. DiscussionEarly spotting in cv.

4. Discussion

Early spotting in cv. Sucrier banana was not suppressed by treatments with compounds that are normally effective

against postharvest fungal diseases in banana fruit, such as benomyl, carbendazim and prochloraz. These chemicals were used as preharvest or as postharvest applications. The results might indicate that the spotting is not due to late infection by fungi. However, the experiments seem inadequate proof for the idea that a fungus or other microorganism is not involved in early spotting. The spotting might be due, at least the- oretically, to a latent infection beneath the peel, which is not inhibited by an antifungal spray on the peel surface. We previously used the term ‘senescent’ spotting for the early peel spotting in cv. Sucrier banana (Choehom et al., 2004; Uthaichay et al., 2005). This might be interpreted to imply that spotting is not due to a pathogen. To avoid this ambiguity, we have now chosen to drop the term ‘senescent’. Keeping the banana fruit at lower than ambient temperature decreased peel spotting. This effect may be due to a temperature effect on enzyme activity. Holding the fruit at a lower temperature also resulted in slower changes in peel colour, firmness and in the decrease of starch and the increase in soluble sugar. The data show that ripening was delayed at lower temperatures,
and that there was, at the lower temperatures used (12–18 ◦C,
rather than 28–30 ◦C), no chilling injury.
Peel spotting was effectively blocked by holding the fruit at 12 ◦C, the lowest storage temperature for ‘Sucrier’ bananas
that does not induce chilling injury. The results indicate, therefore, that it is possible to prevent most peel spotting even until display in the supermarkets, provided that the product




Fig. 3. Phenylalanine ammonia lyase activities in the peel of cv. Sucrier bananas. (A) Fruit held continuously at room temperature (∗), 18 ◦C ( ) or 12 ◦C ( ). (B) Fruit held continuously at room temperature (∗) or 12 ◦C ( ), held at room temperature for 2 days and then transferred to 12 ◦C ( ) or first held at 12 ◦C for 4 days and then transferred to room temperature ( ) at the time indicated by arrows. Room temperature was 26–27 ◦C. The bar
shows LSD at P = 0.01.
is stored at about 12 ◦C. At these temperatures, however, the peel will not show yellowing. After the product is brought to the home of the consumer, assuming that no further refriger- ation is applied, the spotting will show very quickly and the peel is likely to become more yellow.
Bananas held at room temperature (25–27 ◦C), or at 18,
15 and 12 ◦C showed weight loss of 19, 6, 6 and 4%, respec-
tively, at the end of study period (Table 3). The differences

Table 3
Percentage of weight loss of bananas held continuously at room temperature,
18, 15 and 12 ◦ C
Treatment (◦C) Weight loss (%)a

Days after colour index 3–4


Fig. 4. Polyphenol oxidase activities in the peel of cv. Sucrier bananas. (A) Fruit held continuously at room temperature (∗), 18 ◦C ( ) or 12 ◦C ( ). (B) Fruit held continuously at room temperature (∗) or 12 ◦C ( ), held at room temperature for 2 days and then transferred to 12 ◦C ( ) or first held at 12 ◦C for 4 days and then transferred to room temperature ( ) at the time indicated by arrows. Room temperature was 26-27 ◦C. The bar shows LSD
at P = 0.01.



in weight losses were not correlated with peel spotting. Our previous data had also indicated that weight loss was not a cause of peel spotting. Although spotting was prevented even at ambient temperature, if the fruit was held at RH close to
100% (Choehom et al., 2004), other experiments showed that at RH between 65 and 95% spotting was independent of RH (Uthaichay et al., 2005). In the present study the RH, and the associated vapour pressure deficits, fell within the range studied by Uthaichay et al. (2005).
We did not find evidence for a role of PAL or PPO in early peel spotting. PPO is the enzyme that usually causes brown- ing in plants. It uses a pool of free phenolic acids and PAL may replete this pool (Mayer and Harel, 1979; Martinez and








a Means comparison within columns by least significant difference at
P = 0.05.
* Significant at P = 0.05.
** Significant at P = 0.01.

resent in vivo activity. However, even when using dopamine as a substrate, Weaver and Charley (1974) reported that there was no relationship between PPO activity and browning of the banana pulp. The present data tend to confirm this. Using

catechol as a substrate, we previously also found a very low correlation coefficient between PPO activities and peel spot- ting (Choehom et al., 2004).
In the present experiments we observed a positive rela- tionship between the level of total free phenolics and peel spotting (0.88). It is at present unclear what this correla- tion signifies. It is not known if accumulation of pheno- lics is a cause or a result of the reaction leading to the spotting.
PAL catalyzes the first step in the production of pheno- lic compounds, using the shikimate pathway (Camm and Towers, 1973). We have now observed a poor relationship between peel spot and PAL activity in banana peel, indi- cating that PAL activity is not rate limiting. This is in contrast with our previous data (Choehom et al., 2004), which suggested that PAL might be involved in the browning reaction.
It is concluded that peel spotting in banana peel is effec- tively prevented by holding the fruit at 12 ◦C. Since no rela-
tionship was observed between spotting and the activities of PAL or PPO, these enzymes may not be rate limiting. Mod- ulating their activity does not seem promising, therefore, to reduce the disorder.


Acknowledgement

The research was financially supported by the Thailand
Research Fund (TRF).


References

Bradford, M.M., 1976. A rapid and sensitive method for the quanti- tation of microgram quantities of protein utilizing the principle of protein–dye binding. Anal. Biochem. 72, 248–254.
Camm, E.C., Towers, G.H.N., 1973. Phenylalanine ammonia lyase. Phy- tochemistry 12, 961–973.

Chaitrakulsap, T., 1980. Changes in nitrogen and carbohydrate contents in leaves and shoots of lychee cv Hong Huay in round-year. M.S. Thesis. Kasetsart University, Bangkok.
Choehom, R., Ketsa, S., van Doorn, W.G., 2004. Senescent spotting of banana peel is inhibited by modified atmosphere packaging. Posthar- vest Biol. Technol. 31, 167–175.
Griffiths, L.A., 1961. Relationship between 3,4-dihydroxyphenyl- ethylamine content and the genome of Musa acuminata. Nature 192,
84–85.
Hodge, J.E., Holfreither, M., 1962. Determination of reducing sugars and carbohydrates. In: Whilster, R.L., Wolfron, M.L. (Eds.), Meth- ods in Carbohydrate Chemistry, vol. 1. Academic Press, New York, pp. 380–394.
Kanazawa, K., Sakakibara, H., 2000. High content of dopamine, a strong antioxidant, in Cavendish banana. J. Agric. Food Chem. 48, 844–848. Ketsa, S., 2000. Development and control of senescent spotting in banana.
Food Preserv. Sci. 26, 173–178.
Lizada, M.C.C., Pantastico, E.B., Shukor, A.R., Sabari, S.D., 1990. Ripen- ing of banana: changes during ripening in banana. In: Hassan, A., Pantastico, E.B. (Eds.), Banana: Fruit Development, Postharvest Phys- iology, Handling and Marketing in ASEAN. ASEAN Food Handling Bureau, Kuala Lumpur, pp. 65–72.
Luh, B.S., Phitakpol, B., 1972. Characteristics of polyphenol oxidase related to browning in cling peaches. J. Food Sci. 37, 264–268.
Marriot, J., 1980. Banana. Physiology and biochemistry of storage and ripening for optimum quality. CRC Crit. Rev. Food Sci. Nutri. 13,
41–88.
Martinez, M.V., Whitaker, J.R., 1995. The biochemistry and control of enzymatic browning. Trends Food Sci. Technol. 6, 195–200.
Mayer, A.M., Harel, E., 1979. Polyphenol oxidases in plants. Phytochem- istry 18, 193–215.
Uthaichay, N., Ketsa, S., van Doorn, W.G., 2005. Effect of gas composi- tion and relative humidity on senescent spotting in banana fruit. Thai J. Agric. Sci., in press.
Sapiah, M., Acedo, A.L., Sabari, S.D., Ilag, L.L., Kuthubutheen, A.J.,
1990. Postharvest pathology and entomology of banana. In: Hassan, A., Pantastico, E.B. (Eds.), Banana: Fruit Development, Postharvest Physiology, Handling and Marketing in ASEAN. ASEAN Food Han- dling Bureau, Kuala Lumpur, pp. 104–111.
Singleton, V.L., Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdenic-phosphotungstic acid reagents. Am. J. Enol. Vitic.
16, 144–158.
Weaver, C., Charley, H., 1974. Enzymatic browning of ripening bananas.
J. Food Sci. 39, 1200–1202.

ผลลัพธ์ (อังกฤษ) 2:

4. Discussion Early spotting in CV. Banana Sucrier was not suppressed by treatments with compounds that are normally effective against fungal diseases postharvest in Banana Fruit, such as Benomyl, carbendazim and Prochloraz. These chemicals were used as preharvest or as postharvest applications. The results might indicate that the spotting is not due to late infection by fungi. However, the experiments seem inadequate proof for the idea that a fungus or other microorganism is not involved in early spotting. The spotting might be due, at least the- oretically, to a latent infection beneath the peel, which is not inhibited by an antifungal spray on the peel surface. We previously used the term 'senescent' spotting for the early peel spotting in cv. Sucrier banana (Choehom et al., 2004; Uthaichay et al., 2005). This might be interpreted to imply that spotting is not due to a pathogen. To avoid this ambiguity, we have now chosen to drop the term 'senescent'. Keeping the banana fruit at lower than ambient temperature decreased peel spotting. This effect may be due to a temperature effect on enzyme activity. Holding the fruit at a lower temperature also resulted in slower changes in peel colour, firmness and in the decrease of starch and the increase in soluble sugar. Data Show that the ripening was delayed at Lower temperatures, and that there was, at the Lower temperatures used (12-18 ◦ C, rather than 28-30 ◦ C), no Chilling injury. Peel spotting was effectively Blocked by holding the Fruit. at 12 ◦ C, the lowest Storage Temperature for 'Sucrier' Bananas that does not induce Chilling injury. The results indicate, therefore, that it is possible to Prevent Most Peel spotting even until Display in the Supermarkets, provided that the product Fig. 3. Phenylalanine ammonia lyase activities in the peel of cv. Sucrier bananas. (A) Fruit held continuously at room temperature (*), 18 ◦C () or 12 ◦C (). (B) Fruit held continuously at room temperature (*) or 12 ◦C (), held at room temperature for 2 days and then transferred to 12 ◦C () or first held at 12 ◦C for 4 days and then transferred to room. temperature () at the time indicated by arrows. Room temperature was 26-27 ◦C. The Bar shows LSD at P = twelve one a.m.. About 12 ◦ C is stored at. At these temperatures, however, the peel will not show yellowing. After the product is brought to the Home of the Consumer, assuming that no further Refriger- Applied ation is, the very Quickly spotting Will Show and the Yellow Peel is likely to Become more. Bananas held at Room Temperature (25-27 ◦ C). , or at 18, 15 and 12 ◦ C Showed weight Loss of 19, 6, 6 and 4%, Respec- tively, at the End of Study period (Table 3). The differences Table 3 Percentage of weight Loss of Bananas held continuously at Room Temperature, 18, ​​15 and 12 ◦ C Treatment (◦ C) Weight Loss (%) a 3-4 Days after Colour index Fig. 4. Polyphenol oxidase activities in the peel of cv. Sucrier bananas. (A) Fruit held continuously at room temperature (*), 18 ◦C () or 12 ◦C (). (B) Fruit held continuously at room temperature (*) or 12 ◦C (), held at room temperature for 2 days and then transferred to 12 ◦C () or first held at 12 ◦C for 4 days and then transferred to room. temperature () at the time indicated by arrows. Room temperature was 26-27 ◦C. Bar shows the LSD at P = twelve one a.m.. in weight losses were not correlated with Peel spotting. Our previous data had also indicated that weight loss was not a cause of peel spotting. Although spotting was prevented even at Ambient Temperature, if the RH Fruit was held at close to 100% (Choehom et al., in 2004), Other experiments Showed that between 65 and 95% RH at spotting was Independent of RH (Uthaichay et al. , 2005). In the present study the RH, and the associated vapour pressure deficits, fell within the range studied by Uthaichay et al. (In 2005). We did not Find Evidence for a role of PAL or PPO in Early Peel spotting. PPO is the enzyme that usually causes brown- ing in plants. It uses phenolic acids and a Pool of free Replete PAL May this Pool (Mayer and Harel, 1,979; Martinez and a Means Within Columns by comparison Least significant difference at P = 0:05. * Significant at P = 12:05 a.m.. ** Significant at P =. 0:01. Resent in vivo Activity. However, even when using dopamine as a substrate, Weaver and Charley (1974th) reported that there was no Relationship between PPO Activity and Browning of the Banana pulp. The present Data tend to Confirm this. Using catechol as. a substrate, we previously very low correlation coefficient between also Found a PPO activities and Peel Spot Ting (Choehom et al., the 2004th). In the present experiments we observed a positive Rela- Tionship between the level of total free phenolics and Peel spotting. (0.88). It is at present unclear what this signifies Correla- tion. It is not if Known accumulation of Pheno- Lics is a Leading Cause or a Result of the Reaction to the spotting. PAL catalyzes the First Step in the Production of Pheno. - lic compounds, using the shikimate pathway (Camm and Towers, 1973). We have now observed a poor relationship between peel spot and PAL activity in banana peel, indi- cating that PAL activity is not rate limiting. This is in contrast with our previous Data (Choehom et al., 2,004), which SUGGESTED that PAL Might be involved in the Browning Reaction. It is concluded that Peel Banana Peel is in spotting Effec- tively prevented by holding the Fruit at 12 ◦. C. Since no Rela- Tionship was observed between spotting and the activities of PAL or PPO, these enzymes May not be rate limiting. Activity does not seem promising Ulating their MOD, therefore, to Reduce the Disorder. Acknowledgement The Research was Financially supported by the Thailand Research Fund (TRF). References Bradford, MM, 1976. A Rapid and sensitive method for the Quanti- tation of. microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72, two hundred forty-eight to two hundred and fifty-four. Camm, EC, Towers, GHN, Phenylalanine ammonia lyase 1973.. Phy- Tochemistry 12, from 961 to 973. Chaitrakulsap, T., 1980. Changes in nitrogen and carbohydrate contents in leaves and shoots of Hong Huay Lychee CV in year-round. MS Thesis. Kasetsart University, Bangkok. Choehom, R., Ketsa, S., Van Doorn, WG, 2004. senescent spotting of Banana Peel is Inhibited by Modified atmosphere packaging. Posthar- vest Biol. Technol. 31, 167-175. Griffiths, LA, 1961. Relationship between 3,4-Dihydroxyphenyl- the genome of Musa acuminata and ethylamine content. Nature 192, 84-85. Hodge, JE, Holfreither, M., 1962. Determination of reducing sugars and carbohydrates. In: Whilster, RL, Wolfron, ML (Eds.), Meth- ods in Carbohydrate Chemistry, vol. 1. Academic Press, New York, PP. 380-394. Kanazawa, K., Sakakibara, H., 2000. High content of dopamine, a strong antioxidant, in Cavendish Banana. J. Agric. Food Chem. 48, 844-848. Ketsa, S., 2000. Development and Control of senescent spotting in Banana. Food preserv. Sci. 26, one hundred and seventy-three to one hundred and seventy-eight. Lizada, MCC, Pantastico, EB, Shukor, AR, Sabari, SD, 1990. Ripen- ing of Banana: changes during ripening in Banana. In: Hassan, A., Pantastico, EB (Eds.), Banana: Fruit Development, Postharvest Phys- iology, Handling and Marketing in ASEAN. ASEAN Food Handling Bureau, Kuala Lumpur, PP. 65-72. Luh, BS, Phitakpol, B., 1972. Characteristics of polyphenol oxidase related to Browning in Cling Peaches. J. Food Sci. 37, two hundred sixty-four to two hundred and sixty-eight. Marriot, J., 1980. Banana. Physiology and biochemistry of storage and ripening for optimum quality. CRC Crit. Rev. Food Sci. Nutri. 13, 41-88. Martinez, MV, Whitaker, JR, 1995. The biochemistry and Control of enzymatic Browning. Trends Food Sci. Technol. 6, 195 to 200. Mayer, AM, Harel, E., 1979. Polyphenol oxidases in Plants. Phytochem- Istry 18, one hundred and ninety-three to two hundred and fifteen. Uthaichay, N., Ketsa, S., Van Doorn, WG, 2005. Effect of Relative humidity on gas Composi- tion and senescent spotting in Banana Fruit. Thai J. Agric. Sci., In Press. Sapiah, M., Acedo, AL, Sabari, SD, Ilag, LL, Kuthubutheen, AJ, in 1990. Postharvest pathology and entomology of banana. In: Hassan, A., Pantastico, EB (Eds.), Banana: Fruit Development, Postharvest Physiology, Handling and Marketing in ASEAN. Han DLing ASEAN Food Bureau, Kuala Lumpur, PP. One hundred and four to one hundred and eleven. Singleton, VL, Rossi, JA, 1965. Colorimetry of total phenolics with Phosphomolybdenic-Phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, one hundred and forty-four to one hundred and fifty-eight. Weaver, C., Charley, H., 1974. Enzymatic Browning of Bananas ripening. J. Food Sci. 39, 1200-1202.

ผลลัพธ์ (อังกฤษ) 3:

4. Discussion

Early spotting in CV. Sucrier banana was not suppressed by treatments with compounds that are normally effective
.
against Postharvest fungal diseases in banana fruit such benomyl, as, and carbendazim prochloraz. These chemicals were. Used as preharvest or as postharvest applications. The results might indicate that the spotting is not due to late infection. By, However fungi.The experiments seem inadequate proof for the idea that a fungus or other microorganism is not involved in early, spotting. The spotting might be due at least, the - oretically to a, latent infection beneath the peel which is, not inhibited by an. Antifungal spray on the peel surface. We previously used the term 'senescent' spotting for the early peel spotting in CV.Sucrier banana (Choehom et al, 2004; Uthaichay et al, 2005). This might be interpreted to imply that spotting is not. Due to a pathogen. To avoid, this ambiguity we have now chosen to drop the term 'senescent'. Keeping the banana fruit at. Lower than ambient temperature decreased peel spotting. This effect may be due to a temperature effect on enzyme activity.Holding the fruit at a lower temperature also resulted in slower changes in, peel colour firmness and in the decrease of. Starch and the increase in soluble sugar. The data show that ripening was delayed at, lower temperatures
and that there. Was at the, lower temperatures used (12 - 18 cream C
rather, than 28 - 30 cream C), no chilling injury.
.Peel spotting was effectively blocked by holding the fruit at 12 cream C the lowest, storage temperature for 'Sucrier bananas
that.' Does not induce chilling injury. The, results indicate therefore that it, is possible to prevent most peel spotting even. Until display in the supermarkets provided that, the product




Fig. 3. Phenylalanine ammonia lyase activities in the. Peel of CV.Sucrier bananas. (A) Fruit held continuously at room temperature (∗), 18 cream C () or 12 cream C (). (B) Fruit held continuously. At room temperature (∗) or 12 cream C (), held at room temperature for 2 days and then transferred to 12 cream C () or first held. At 12 cream C for 4 days and then transferred to room temperature () at the time indicated by arrows. Room temperature was 26 - 27. Education level C. The bar
.Shows LSD at P = 0.01.
is stored at about 12 cream C. At, these temperatures however the peel, will not show yellowing. After. The product is brought to the home of, the consumer assuming that no further refriger - ation, is applied the spotting will. Show very quickly and the peel is likely to become more yellow.
Bananas held at room temperature (25 - 27 cream C), or, at 18
.15 and 12 cream C showed weight loss of 19 6 6 and 4%,,,, respec -
tively at the end of study period (Table 3). The differences

Table. 3
Percentage of weight loss of bananas held continuously at, room temperature
18 15 and, 12 cream C
Treatment (cream), C Weight Loss (%) a

Days after colour index 3 - 4


Fig. 4. Polyphenol oxidase activities in the peel of CV. Sucrier bananas.(A) Fruit held continuously at room temperature (∗), 18 cream C () or 12 cream C (). (B) Fruit held continuously at room temperature. (∗) or 12 cream C (), held at room temperature for 2 days and then transferred to 12 cream C () or first held at 12 cream C for 4 days. And then transferred to room temperature () at the time indicated by arrows. Room temperature was 26-27 cream C. The bar shows. LSD
at P = 0.01.



.In weight losses were not correlated with peel spotting. Our previous data had also indicated that weight loss was not. A cause of peel spotting. Although spotting was prevented even at ambient temperature if the, fruit was held at RH close. To
100% (Choehom et al, 2004), other experiments showed that at RH between 65 and 95% spotting was independent of RH (Uthaichay. Et al, 2005).In the present study, the RH and the associated vapour pressure deficits fell within, the range studied by Uthaichay et. Al. (2005).
We did not find evidence for a role of PAL or PPO in early peel spotting. PPO is the enzyme that usually causes. Brown - ing in plants. It uses a pool of free phenolic acids and PAL may replete this pool (Mayer, and Harel 1979; Martinez. And








.A Means comparison within columns by least significant difference at
P = 0.05.
* Significant at P = 0.05.
* * Significant. At P = 0.01.

resent in vivo activity. However even when, using dopamine as, a substrate Weaver and Charley (1974 reported.) That there was no relationship between PPO activity and browning of the banana pulp. The present data tend to confirm, this. Using

.Catechol as a substrate we previously, also found a very low correlation coefficient between PPO activities and peel spot -. Ting (Choehom et al, 2004).
In the present experiments we observed a positive rela - tionship between the level of total. Free phenolics and peel spotting (0.88). It is at present unclear what this correla - tion signifies.It is not known if accumulation of pheno - LICs is a cause or a result of the reaction leading to the spotting.
PAL catalyzes. The first step in the production of pheno - lic compounds using the, shikimate pathway (Camm, and Towers 1973). We have now. Observed a poor relationship between peel spot and PAL activity in, banana peel indi - cating that PAL activity is not rate. Limiting.This is in contrast with our previous data (Choehom et al, 2004), which suggested that PAL might be involved in the browning. Reaction.
It is concluded that peel spotting in banana peel is effec - tively prevented by holding the fruit at 12 cream C. Since. No rela -
tionship was observed between spotting and the activities of PAL, or PPO these enzymes may not be rate limiting.Mod - ulating their activity does not, seem promising therefore to reduce, the disorder.




The Acknowledgement research. Was financially supported by the Thailand
Research Fund (TRF).




, References Bradford M.M, 1976. A rapid and sensitive. Method for the quanti - tation of microgram quantities of protein utilizing the principle of protein - dye binding. Anal. Biochem. 72 248 -, 254.
Camm,, E.C.,, Towers G.H.N. 1973. Phenylalanine ammonia lyase. Phy - tochemistry, 12 961 - 973.

, Chaitrakulsap T, 1980. Changes in. Nitrogen and carbohydrate contents in leaves and shoots of lychee CV Hong Huay in round-year. M.S. Thesis. Kasetsart, University. Bangkok.
Choehom R. Ketsa S,,,,,, van Doorn W.G. 2004. Senescent spotting of banana peel is inhibited by modified atmosphere. Packaging.Posthar - vest Biol. Technol. 31 167 -, 175.
Griffiths L.A. 1961. Relationship,,, between 3 4-dihydroxyphenyl - ethylamine content. And the genome of Musa acuminata. Nature 192 85.
-
84, Hodge J.E. Holfreither M,,,, 1962. Determination of reducing sugars. And carbohydrates. In:,,, Whilster R.L. Wolfron M.L. (Eds.), Meth - ods in, Carbohydrate Chemistry Vol. 1. Academic, Press. New, York PP. 380 - 394.
.,,, Kanazawa K. Sakakibara H, 2000. High content of dopamine a antioxidant in, strong, Cavendish banana. J. Agric. Food. Chem. 48 844 -, 848. Ketsa S, 2000. Development, and control of senescent spotting in banana.
Food Preserv. Sci. 26 173 -, 178.
Lizada,, M.C.C, Pantastico E.B. Shukor A.R,,,,,, Sabari S.D. 1990. Ripen - ing of banana: changes during ripening in banana. In:? ,,, Pantastico Hassan A.E.B. (Eds.), Banana: Fruit, Development Postharvest Phys - iology Handling and, Marketing in ASEAN. ASEAN Food Handling. ,, Bureau Kuala Lumpur PP. 65 - 72.
Luh B.S. Phitakpol B,,,, 1972. Characteristics of polyphenol oxidase related to browning. In cling peaches. J. Food Sci. 37 264 268.
-,,, Marriot J. 1980. Banana. Physiology and biochemistry of storage and ripening. For optimum quality. CRC Crit.Rev. Food Sci. Nutri. 13 88.
-
41, Martinez M.V. Whitaker J.R,,,, 1995. The biochemistry and control of enzymatic, browning. Trends Food Sci. Technol. 6 195 -, 200.
Mayer A.M. Harel E,,,, 1979. Polyphenol oxidases in plants. Phytochem - istry, 18 193 - 215.
Uthaichay,, N, Ketsa S. Van Doorn,,,, W.G. 2005. Effect of gas composi - tion and relative humidity on senescent spotting in banana. Fruit.Thai J. Agric. Sci, in press.
Sapiah M. Acedo A.L,,,,,,, Sabari S.D. Ilag L.L, Kuthubutheen A.J,
, 1990. Postharvest. Pathology and Entomology of banana. In:,,, Hassan A. Pantastico E.B. (Eds.), Banana: Fruit Development Postharvest Physiology,,, Handling and Marketing in ASEAN. ASEAN Food Han - dling Bureau, Kuala Lumpur, PP. 104 - 111.
Singleton V.L. Rossi J.A,,,, 1965.Colorimetry of total phenolics with phosphomolybdenic-phosphotungstic acid reagents. Am. J. Enol. Vitic.
-
, 16 144 158, Weaver,. C,,, Charley H. 1974. Enzymatic browning of ripening bananas.
J. Food Sci. 39 1200 -, 1202.
.