1993
DOI: 10.1016/0963-9969(93)90052-k
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Chemical changes in relation to mode and degree of maturation of plantain (Musa paradisiaca) and banana (Musa sapientum) fruits

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Cited by 11 publications
(12 citation statements)
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“…The highest value of RS content was obtained from the 8th stage and a minimum value was obtained from the 6th stage. This finding is similar to the results from previous investigations by Offem and Thomas (1993) and Regina et al. (2005).…”
Section: Resultssupporting
confidence: 93%
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“…The highest value of RS content was obtained from the 8th stage and a minimum value was obtained from the 6th stage. This finding is similar to the results from previous investigations by Offem and Thomas (1993) and Regina et al. (2005).…”
Section: Resultssupporting
confidence: 93%
“…It is also due to an osmotic migration of water from peel to pulp because of the higher concentration of sugar in the latter (John and Marchal 1995). In addition, the results agree with the previous study that the point of minimum moisture content for the pulp corresponded to maximum maturity for banana ( Musa sapientum ) fruits (Offem and Thomas 1993).…”
Section: Resultssupporting
confidence: 92%
See 1 more Smart Citation
“…However, in agreement to our result, Pacheco‐Delahaye () reported about 6.8% crude protein content for unripe plantain. From this study, the increment in protein content of plantain with maturity or ripening as reported earlier by Offem and Thomas () was also confirmed. The ash content of the PF is similar with that reported by Akubor et al .…”
Section: Resultssupporting
confidence: 89%
“…The present results are consistent with seminal observations showing that fruit ripening was preceded by reduction in moisture content in avocado (Church and Chase 1922) and in apple (Plagge and others 1926). Other studies noted, inadvertently, occurrence of water deficit before the onset of ripening in climacteric fruit, such as banana and plantain (Offem and Thomas 1993) or papaya (Camara and others 1993) as well as in nonclimacteric fruit, including pineapple (Shamsudin and others 2007) or olive (Brescia and others 2007). A continued decline in moisture content persisting throughout the ripening process was also observed in date fruit (Ullah and others 1981), in various cultivars of jujube ( Zizyphus ) fruit (Abbas and others 1988), honey dew muskmelon fruit (Lester 1998), or Valencia and Naval orange (Mbogo and others 2010).…”
Section: Resultsmentioning
confidence: 99%