Despite the growing demand for green banana (GB) products, there is no review study
regarding their potential health benefits. We aimed to compare the health benefits among …

Bananas are widely popular as a key member of the Musaceae family and also considered
a rich source of several nutrients, especially bioactive compounds. Besides, bananas are …

Banana flour has been recognized as functional ingredient, owing to its healthy nutritional
pattern. Nevertheless, unripe and ripe banana flours show different characteristics and …

Abstract Effects of ripeness (four stages from the lowest to highest degree—I, II, III, and IV) on
the physicochemical properties, pectin contents and nanostructure, and drying kinetics of …

The quality parameters of mangoes change during ripening, which has a vital impact on
processing characteristics. Effects of ripening stage (four stages from the lowest to highest …

Currently, the evaluation of fruit ripening progress in relation to physicochemical and texture-
quality parameters has become an increasingly important issue, particularly when …

Low soil fertility, high rates of fertilizer application and low yields and quality are major
problems in intensive banana production in acid soils of south China. A field experiment was …

Banana is a major fruit crop grown in tropical and subtropical regions worldwide. Among
cultivars,“FenJiao, FJ”(Musa spp. ABB, Pisang Awak subgroup) is a popular variety of …

Mulberries were categorized into five stages of ripening (D1–D5, 0.905–1.055 g/cm 3)
based on their density, and their physicochemical properties, tissue structure, cell wall …

Banana with different genomic groups has a greater varietal diversity. New varieties are also
developed which have unique tastes, and tolerance to biotic or abiotic stresses. Eleven …