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

@article{Ding2007PlastidUC,
  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},
  year={2007},
  volume={35},
  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… 
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