INFLUENCE OF PRE- AND POST-HARVEST APPLICATIONS OF SOME ANTIOXIDANTS AND BIOCHEMICALS ON PROLONGING MARKETABLE LIFE OF WILLIAMS BANANA FRUITS

Regulating of Ripening and Maintaining the Quality of Banana Fruits Treated with 1- Mcp Exogenous Ethylene and Storage Temperature

USING ETHREL FOR BANANA RIPENING

PROLONGING STORAGE AND SHELF LIFE OF “ANNA” APPLE FRUITS BY USING CHITOSAN AND SOME NATURAL ANTIOXCIDANTS

DEVISING NATURAL METHODS TO GENERATE ETHYLENE GAS FOR FRUIT RIPENING BY USING SOYBEAN OIL

DIFFERENT PACKAGING TREATMENTS FOR AVOCADO SHELF LIFE PROLONGATION

EFFECT OF NATURAL CABBAGE and TARO EXTRACTS ON OXIDATIVE ENZYMES ACTIVITY OF FROZEN AND DRIED BANANA PRODUCTS

BANANA (Musa sp.) PEELS AS A SOURCE OF PECTIN AND SOME FOOD NUTRIENTS

Chemical, Microbiological and Sensory Studies on Green Banana Exposed to Oven and Freeze drying

EFFECT OF APPLICTION OF YEAST AND SPRAYING WITH POTASSIUM AND SULPHUR ON GROWTH AND RUITING OF WILLIAMS BANANAS