Results 61 to 70 of about 1,385 (164)
One‐fifth of banana production is wasted due to failure to meet market ripening standards. This study aimed to develop ready‐to‐eat (RTE) green banana porridge flour and fortify it with moringa leaf powder (RTEM), hemp powder (RTEH), soybean powder (RTES), and pea powder (RTEP) to formulate nutritionally enhanced porridges for older infants, children ...
Catherine Okafor +2 more
wiley +1 more source
Genetic diversity of carotenoid-rich bananas evaluated by Diversity Arrays Technology (DArT)
The aim of this work was to evaluate the carotenoid content and genetic variability of banana accessions from the Musa germplasm collection held at Embrapa Cassava and Tropical Fruits, Brazil.
Edson P. Amorim +10 more
doaj
We assessed the quantitative resistance components of different banana genotypes to the fungus Pseudocercospora fijiensis causing black leaf streak disease in field and controlled conditions. ABSTRACT Combining different components of quantitative resistance in new banana hybrids has potential for developing efficient and durable control of black leaf ...
Cassandre Jolivet +13 more
wiley +1 more source
Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Cavendish) Fruits Peel [PDF]
The fresh green and yellow banana peel of, (Musa, cv. Cavendish) fruits were treated with 70% acetone, which were partitioned with chloroform (CHCl3) and ethyl acetate (EtOAc), sequentially. The antioxidant activities of the extracts were evaluated by using the thiocyanate method, β-carotene bleaching method and 1,1-diphenyl-2-picrylhydrazyl (DPPH ...
Matook Saif Mokbel, Fumio Hashinaga
openaire +1 more source
This study demonstrates that the production of surfactin by B. subtilis R31 needs to be balanced. Excessive surfactin will weaken the colonisation ability and disease control effect of the strain. By targeting the regulation of the surfactin signalling pathway, synthetic microbial communities can be designed for sustainable disease control.
Hao‐Jun Chen +10 more
wiley +1 more source
Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image
The analysis of fractal texture reflects a change in pixel intensity, and this might contain information about the structure of objects since a great change in intensity might usually indicate changes in the object. In the images of banana surfaces, the texture image can, to some extent, reflect changes and thus it can be used as an indicator of the ...
Quevedo, R. +4 more
openaire +4 more sources
OBJECTIVE: This study aimed to determine the influence of cookies made from (Musa acuminata cavendish and Cucumis sativus) and self-talk to reduce urine protein levels and blood pressure in women of childbearing age before hypertension. METHODOLOGY: The
Aswita Aswita +2 more
doaj +1 more source
Lipid metabolism and MAPK-ICE1 cascade play crucial roles in cold tolerance of banana
Low temperature is a major environmental factor that limits the growth, yield, and geographical distribution of Cavendish and Dajiao bananas (Musa spp.). Dajiao bananas exhibit a significantly higher cold tolerance than the Cavendish cultivar.
Shuofan Wu +13 more
doaj +1 more source
ABSTRACT Fusarium wilt, caused by Fusarium oxysporum f. sp. cubense (Foc), remains one of the most devastating threats to global banana production, particularly with the spread of Tropical Race 4 (TR4). Conventional management options are limited due to the pathogen's persistence in soil, wide host range and difficulty of eradication.
João Marcos Rodrigues dos Santos
wiley +1 more source
Drying Kinetics of Banana Slices (cvs. Musa nana and Musa Cavendish)
In the present work, bananas of cvs. Musa nana and Musa Cavendish were dehydrated by hot air drying at 50 ºC and 70 ºC. The purpose of this work was to fit the kinetic data to different thin layer models found in the literature to describe the drying rates of bananas, in order to find out which model better describes the drying kinetics of these two ...
Guiné, Raquel, Barroca, Maria João
openaire +1 more source

