[1]
National Bureau of Statistics of the People's Republic of China. China Statistical Yearbook 2009. China Statistics Press, 2009, no. 12, pp.7-15 (in Chinese).
Google Scholar
[2]
Jian Peng, Junchen Zhu, Lun Li. 2002. Fruits and vegetables posthrvarvest handling principle and technology. Beijing: China agricultural science and technology, pp.2-46 (in Chinese).
Google Scholar
[3]
N. K. Kole, Suresh Prasad. Respiration rate and heat of respiration of some fruits under controlled atmosphere conditions. International Journal of Refrigeration, Vol. 17, no. 3, 1994, pp.199-204.
DOI: 10.1016/0140-7007(94)90019-1
Google Scholar
[4]
Peter M.A. Toivonen, David A. Brummell. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, Vol. 48, no. 1, April 2008, pp.1-14.
DOI: 10.1016/j.postharvbio.2007.09.004
Google Scholar
[5]
Salvador A., Sanz T., Fiszman S.M. Changes in color and texture and their relationship with eating quality during storage of two different dessert bananas. Postharvest Biology and Technology, Vol. 43, no. 3, March 2007, pp.319-325.
DOI: 10.1016/j.postharvbio.2006.10.007
Google Scholar
[6]
Anurag Payasi, G. G. Sanwal. Pectate lyase activity during ripening of banana fruit. Phytochemistry, Vol. 63, no. 3, June 2003, pp.243-248.
DOI: 10.1016/s0031-9422(03)00027-x
Google Scholar
[7]
Rafaela González-Montelongo, M. Gloria Lobo, Mónica González. Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds. Food Chemistry, Vol. 119, no. 3, 1 April 2010, pp.1030-1039.
DOI: 10.1016/j.foodchem.2009.08.012
Google Scholar
[8]
Shigang Liu, Yongli Yang, Hideki Murayama, Satoshi Taira, Tadaaki Fukushima. Effects of CO2 on respiratory metabolism in ripening banana fruit. Postharvest Biology and Technology, Vol. 33, no. 1, July 2004, pp.27-34.
DOI: 10.1016/j.postharvbio.2004.01.006
Google Scholar
[9]
Zhengyong Yan, Maria J. Sousa-Gallagher, Fernanda A.R. Oliveira. Mathematical modeling of the kinetic of quality deterioration of intermediate moisture content banana during storage. Journal of Food Engineering, 2008, Vol. 84, no. 3, pp.359-367.
DOI: 10.1016/j.jfoodeng.2007.05.026
Google Scholar
[10]
P. Akkaravessapong, D.C. Joyce, D.W. Turner. The relative humidity at which bananas are stored or ripened does not influence their susceptibility to mechanical damage. Scientia Horticulture, Vol. 52, no. 3, November 1992, pp.265-268.
DOI: 10.1016/0304-4238(92)90027-a
Google Scholar
[11]
Yongyi Gao. 2003. Study on The Cell Mechanics Behavior of Plant tissue and Application in Fruits Mechanical Damage. China agricultural university, Ph.D. Dissertation, pp.14-28, 71-88 (in Chinese).
Google Scholar
[12]
J. H. Bower, J. J. Jobling, B. D. Patterson, D. J. Ryan. A method for measuring the respiration rate and respiratory quotient of detached plant tissues. Postharvest Biology and Technology, Vol. 13, no. 3, June 1998, pp.263-270.
DOI: 10.1016/s0925-5214(98)00014-3
Google Scholar