MARC details
| 000 -LEADER |
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| fixed length control field |
02732nam a2200265Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250625124725.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-8676 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Development of chilling injury of 'Berangan' banana (Musa cv. Berangan (AAA))during storage at low temperature |
| 490 0# - SERIES STATEMENT |
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| Volume/sequential designation |
Journal of Food, Agriculture & Environment, 4(1), p.128-134, 2006 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
AbstractChilling injury is a physiological damage in many plant products, which occur upon exposure to low but non-freezing temperature. Storage of bananabelow the optimum temperature could lead to the development of chilling injury. The symptoms were mostly apparent in the peel, which wasindicated by peel discolouration such as increase of degree of browning and decrease of colour values. Possibly, some physico-chemical changes suchas changes in electrolyte leakage, weight loss, firmness, titratable acidity and soluble solids concentration will also take place in banana concomitantlyas chilling injury symptoms were manifested. The objective of this study was to characterize chilling injury development of _eBerangan_f banana (Musacv. Berangan (AAA)) during storage at low temperature. _eBerangan_f banana were stored at 5, 10 and 15oC for 16 days to evaluate peel electrolyteleakage (PEL), degree of browning (DOB), peel colour (L*, C* and ho), weight loss (WL), peel firmness (PF), soluble solids concentration (SSC)andtitratable acidity (TA). The results showed that DOB, PEL, SSC and weight loss increased significantly (P.0.01), while, peel colour (L*, C* and ho)decreased significantly (P.0.01)when _eBerangan_f bananas were exposed to 5oC. The significant (P.0.01)increase of DOB and SSC, and thesignificant (P.0.01)decrease of peel colour (L*, C* and ho)were not followed by an increase of PEL and WL when banana fruits were exposed to10oC. Therefore, DOB, PEL, SSC, WL, and colour (L*, C* and ho)were considered to be reliable quantitative measures of chilling damage of_eBerangan_f banana during storage at 5oC. On the other hand, changes in the values of DOB, colour (L*, C* and ho)and SSC could be used as indicatorsof chilling injury of _eBerangan_f banana stored at 10oC. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
BERANGAN BANANA (MUSA CV. BERANGAN (AAA)) |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
CHILLING INJURY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
BROWNING |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PEEL ELECTROLYTE LEAKAGE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PHYSICO-CHEMICAL CHARACTERISTICS |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Ratule, M.T. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Osman, A. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Ahmad, S. H. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Saari, N. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1SNCdqqAkl9hFt1GcmojQ0xQY6Tgoq0gz/view?usp=drivesdk">https://drive.google.com/file/d/1SNCdqqAkl9hFt1GcmojQ0xQY6Tgoq0gz/view?usp=drivesdk</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
