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| SIDDIQUI,Nouman Rashid; MUHAMMAD,Aish; KHAN,Muhammad Ramzan; ALI,Ghulam Muhammad; MAHMOOD,Talat; SHAHZAD,Armghan; JABBAR,Saqib. |
| Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Basrai and Pisang were selected for this study. Sampling were carried out after every 2 weeks during development and there was 6 sampling stages (from emergence to harvesting stage). After harvesting the fruit of all cultivars were subjected to natural ripening in the lab and sampling during ripening were carried out according to the colour changes in the fruit skin. 5 ripening stages were studied. Hence... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pectin; Pectin esterase; Gene expression; Development and ripening; Banana. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005208 |
