Fleshy fruit texture is a critically important quality characteristic of ripe fruit. Softening is an
irreversible process which operates in most fleshy fruits during ripening which, together with …

The extension of commercial life and the reduction of postharvest losses of perishable fruits
is mainly based on storage at low temperatures alone or in combination with modified …

Excessive softening during fleshy fruit ripening leads to physical damage and infection that
reduce quality and cause massive supply chain losses. Changes in cell wall (CW) …

Starch degradation is a necessary process determining banana fruit quality during ripening.
Many starch degradation‐related genes are well studied. However, the transcriptional …

Although starch degradation has been well studied in model systems such as Arabidopsis
leaves and cereal seeds, this process in starchy fruits during ripening, especially in …

The goal of this work was to evaluate changes in dietary fiber measured by the traditional
enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified …

Guava (Psidium guajava) is an important fleshy‐fruited tree of the Myrtaceae family that is
widely cultivated in tropical and subtropical areas of the world and has attracted …

Puree prepared from over‐ripe peeled bananas was used as raw material for films
processing in a laboratory padder. Pectin and glycerol as plasticizer were added in small …

Cold stress adversely affects plant production, both qualitatively and quantitatively. Banana
(Musa acuminata) is sensitive to cold stress and suffers chilling injury (CI) when stored …

The physical and chemical compositional changes of Cavendish bananas were investigated
according to the ripening stages determined by peel colour as classified in the Banana …