Plastid ultrastructure, chlorophyll contents, and colour expression during ripening of cavendish banana (musa acuminata ’Williams') at 18°C and 27°C

  title={Plastid ultrastructure, chlorophyll contents, and colour expression during ripening of cavendish banana (musa acuminata ’Williams') at 18°C and 27°C},
  author={Phebe Ding and Siti Hajar Ahmad and Abd. R. Abd. Razak and Nazamid Saari and Mahmud Tengku Muda Mohamed},
  journal={New Zealand Journal of Crop and Horticultural Science},
  pages={201 - 210}
Abstract When Cavendish banana (Musa acuminata ’Williams') is ripened at tropical ambient temperature (27°C) the peel fails to degreen although the pulp has softened. However, the peel will degreen to a yellow colour when the fruit is ripened at 18°C. The inability of the peel to degreen could be because of the retention of thylakoid membranes in the plastids and chlorophyll during the ripening process. A study was carried out to investigate the relationships between plastid ultrastructure… 
Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish subgroup) under chilling and non-chilling temperatures.
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Determination of optimum harvest maturity and physico-chemical quality of Rastali banana (Musa AAB Rastali) during fruit ripening.
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Physico-chemical and structural changes of red-fleshed dragon fruit (Hylocereus polyrhizus) during fruit development.
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Ripening is the result of complex changes and it turns an unpalatable fruit to be palatable. The distinct changes in eating quality of ripening fruits are determined by changes in their cellular
Effect of light treatment on the ripening of banana fruit during postharvest handling
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Nitric oxide delays chlorophyll degradation and enhances antioxidant activity in banana fruits after cold storage
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Inhibition of degreening in the peel of bananas ripened at tropical temperatures. IV, Photosynthetic capacity of ripening bananas and plantains in relation to changes in the lipid composition of ripening banana peel
Functional and structural changes in peel tissue have been followed by analysing fluorescence induction curves and the lipid composition during the ripening of bananas, revealing that the chlorophyll retained by bananas ripened at 35°C soon becomes non-functional photosynthetically.
Maintenance of Chloroplast Components during Chromoplast Differentiation in the Tomato Mutant Green Flesh
The ultrastructure of gf provides unequivocal evidence that, in ripening tomato, chromoplasts indeed differentiate from preexisting chloroplasts; on the other hand, chromoplast differentiation in the dark-matured and -ripened tomato fruits indicates that chromoplast development can be a process entirely independent of the chloroplast.
Inhibition of degreening in the peel of bananas ripened at tropical temperatures. III. Changes in plastid ultrastructure and chlorophyll-protein complexes accompanying ripening in bananas and plantains.
Changes in the plastid ultrastructure as revealed by thin-section electron-microscopy, chlorophyll a/b ratio, and the polypeptides of the thylakoid chlorophyll-protein complexes have been examined
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Investigation of the biochemical and cytological mechanisms responsible for the differences in red color quality of apple s (Malus domestics Borkh.) indicated that the visual blending of plastid pigments and anthocyanins has an important influence on red coloration of apple skin.
The GHOST terminal oxidase regulates developmental programming in tomato fruit
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