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KAJIAN PEMBERIAN AIR PENDINGIN DAN JENIS MEDIA SIMPAN TERHADAP MUTU PISANG CAVENDISH (Musa paradisiaca ‘Cavendish’) [PDF]

, 2018
Kajian Pemberian Air Pendingin dan Jenis Media Simpanterhadap Mutu Pisang Cavendish (Musa paradisiacal ‘Cavendish’) Riska Westri Windasari, Ifmalinda, Omil Charmyn Chatib ABSTRAK Pisang Cavendish merupakan salah satu jenis pisang yang cukup banyak diproduksi di Sumatera Barat dan potensial untuk dikembangkan, akan tetapi diperlukan teknologi tambahan ...
Riska, Westri Windasari
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Antioxidant compounds from bananas (Musa Cavendish)

Food Chemistry, 2002
The antioxidant compounds from commercial bananas, Musa Cavendish, were studied. One of the antioxidants, gallocatechin, was identified in the banana. The gallocatechin was isolated (using HPLC) from the banana peel extract, which showed strong antioxidant activity.
Shinichi Someya, Yumiko Yoshiki, Kazuyoshi Okubo   +2 more
openaire   +1 more source

PREDICTING RIPENING STAGES OF BANANAS (MUSA CAVENDISH) BY COMPUTER VISION

Acta Horticulturae, 2005
A computer vision system was implemented to predict the ripening stages of bananas. Our objective was to develop a computer vision algorithm to predict the seven ripening stages based on previously graded bananas by expert visual inspection. Two simple colour features from each image (mean value and variance of the intensity histogram of image) were ...
F. Mendoza, J.M. Aguilera, P. Dejmek
openaire   +1 more source

Musa acuminata (AAA Group) ‘Dwarf Cavendish’

2011
Bunch of Williams Cavendish, Kluai Hom Kiau bananas on sale in a Thai market, Hand of pisang masak hijau, Ripe ‘fingers’ of Williams banana, Musa acuminata Colla (AAA Group) ‘Dwarf Cavendish’.
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CHANGES IN CHEMICAL COMPOSITION OF 'CAVENDISH' BANANA (MUSA ACUMINATA) DURING RIPENING

Journal of Food Biochemistry, 1984
Green ‘Cavendish’ bananas were exposed to ethylene for 16 h and the subsequent development of ripening at 20°C was followed in terms of skin color, respiration and ethylene production. At six stages of ripeness, as determined by skin color, pulp tissue was analysed for firmness and for water, protein, fat, individual sugars, starch, dietary fibre ...
R. B. H. WILLS, J. S. K. LIM, H. GREENFIELD   +2 more
openaire   +1 more source

In vitro micropropagation of Musa sapientum L. (Cavendish Dwarf)

2010
A complete protocol for micropropagation of Musa sapientum using shoot meristems was developed. Multiple shoots were induced in vitro from shoot meristems. Murashige and Skoog’s medium supplemented with BAP and NAA (3.0 + 0.2 mg/l, respectively) was found to be most suitablecombination.
Kalimuthu, K, Saravanakumar, M, Senthilkumar, R   +2 more
openaire   +1 more source

Potential use of banana peel (Musa cavendish) as ingredient for pasta and bakery products

Heliyon, 2022
Raúl Avila Sosa, Orietta Segura- Badilla, Ashuin Kammar-Garcia   +2 more
exaly  

Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget

British Food Journal, 2021
See Wan Yan, Corine Sze Xuan Teo
exaly  

CHEMICAL COMPONENT OF BANANA (MUSA SAPIENTUM AND MUSA CAVENDISH) FRUIT PEEL.

Journal of Biological Chemistry and Environmental Sciences, 2017
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First Report of Fusarium oxysporum f. sp. cubense VCG 0125 and VCG 01220 of Race 1 Infecting Cavendish Bananas (Musa sp. AAA) in India

Plant Disease, 2021
Thangavelu Raman, Subbaraya Uma
exaly