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|a 9783030277390
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|a 10.1007/978-3-030-27739-0
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|a (DE-He213)978-3-030-27739-0
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|a Thompson, Anthony Keith.
|e author.
|4 aut
|4 http://id.loc.gov/vocabulary/relators/aut
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| 245 |
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|a Banana Ripening :
|b Science and Technology /
|c by Anthony Keith Thompson, Suriyan Supapvanich, Jiraporn Sirison.
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| 250 |
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|a 1st ed. 2019.
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| 264 |
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1 |
|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2019.
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| 300 |
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|a 1 online resource (XIV, 143 pages 48 illustrations, 29 illustrations in color.)
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|a text
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| 347 |
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|a text file
|b PDF
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| 490 |
1 |
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|a SpringerBriefs in Food, Health, and Nutrition,
|x 2197-5728
|
| 505 |
0 |
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|a Ch 1: Introduction -- Ch 2: Preharvest effects -- Ch 3: Fruit ripening -- Ch 4: Postharvest treatments to control ripening -- Ch 5: Initiation of ripening -- Ch 6: Ripening Technology -- Ch 7: Conclusions.
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| 520 |
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|a The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled. Various post harvest treatments applied to fruit can also impact ripening. While many textbooks have been dedicated to Musa (bananas and plantains), none have focused exclusively on the ripening process. The commercial ripening of bananas and the chemical changes that occur thereby are considered here in detail. In developed, temperate countries where bananas are imported, successful ripening technologies have evolved. Most bananas, however, are marketed locally in the country where they are grown, and often the ripening technologies used have economic and health implications. This brief offers an in-depth discussion of not only the implications of these technologies, but also of alternative ripening methods and their commercial applications. For an understanding of both the chemical basis by which bananas ripen and the technologies used to control the process, look no further than this essential text.
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| 650 |
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|a Microbiology.
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| 650 |
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|a Food-Biotechnology.
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| 650 |
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|a Organic chemistry.
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| 650 |
1 |
4 |
|a Food Microbiology.
|0 https://scigraph.springernature.com/ontologies/product-market-codes/L23040
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| 650 |
2 |
4 |
|a Food Science.
|0 https://scigraph.springernature.com/ontologies/product-market-codes/C15001
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| 650 |
2 |
4 |
|a Organic Chemistry.
|0 https://scigraph.springernature.com/ontologies/product-market-codes/C19007
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| 655 |
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7 |
|a Electronic books.
|2 local
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| 700 |
1 |
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|a Supapvanich, Suriyan.
|e author.
|4 aut
|4 http://id.loc.gov/vocabulary/relators/aut
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| 700 |
1 |
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|a Sirison, Jiraporn.
|e author.
|4 aut
|4 http://id.loc.gov/vocabulary/relators/aut
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
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|t Springer Nature eBook
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| 776 |
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8 |
|i Printed edition:
|z 9783030277383
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| 776 |
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8 |
|i Printed edition:
|z 9783030277406
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| 830 |
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|a SpringerBriefs in Food, Health, and Nutrition,
|x 2197-5728
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| 856 |
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|u http://proxy.library.tamu.edu/login?url=https://doi.org/10.1007/978-3-030-27739-0
|z Connect to the full text of this electronic book
|t 0
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| 950 |
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|a Chemistry and Materials Science (SpringerNature-11644)
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| 950 |
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|a Chemistry and Material Science (R0) (SpringerNature-43709)
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| 955 |
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|a Springer EBA ebooks 2019
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| 952 |
f |
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|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e Z5185.F66
|h Library of Congress classification
|
| 998 |
f |
f |
|a Z5185.F66
|t 0
|l Available Online
|