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Slowing down post ripening process in fleshy fruit has been the major focus of ripening-related research.
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Fig. 1 Volatile flavor compounds detected in Jinhua ham after post-ripening.
During banana post-harvest ripening, the ripening stage and the cultivar had a significant effect on the concentrations of malate in 2011 and 2012.
Therefore, the ATPase model appears to be adequate for post-harvest ripening.
This is an interesting outcome of the model since temperature can easily be adjusted during post-harvest ripening.
Increasing P concentration slightly depressed malate concentration both during growth and post-harvest ripening in the three cultivars.
The SCs of model parameters behaved similarly with respect to the three cultivars and between banana growth and post-harvest ripening.
In conclusion, the model proposed in this study predicted the concentration of malate in banana pulp during post-harvest ripening with good accuracy for three cultivars.
For the three cultivars, the goodness of fit of predictions of data from 2011 was satisfactory both during banana growth and post-harvest ripening.
In their case the samples collected where more representative of the pre-ripening fruit development and initial maturation, while this work focused on the later development and post-harvest ripening.
Low fruit load and potassium fertilization significantly increased fruit fresh mass but had no effect on malate concentration in the three cultivars either during growth or post-harvest ripening.
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