Abstract
Bananas, plantains, and cooking bananas are crops of vital importance to the food security of hundreds of millions of people in developing countries. Nearly all inhabitants in the tropics of all continents benefit directly or indirectly from Musa crops as a source of food or cash export. The food value of bananas and plantains is widely recognized. They are high in carbohydrates (about 35%) and fiber (6-7%) [1], and are an important source of major elements, such as potassium, magnesium, phosphorus, calcium, and iron as well as vitamins A and C [2].
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Clendennen, S.K., Kipp, P.B., May, G.D. (1997). The Role of Ethylene in Banana Fruit Ripening. In: Kanellis, A.K., Chang, C., Kende, H., Grierson, D. (eds) Biology and Biotechnology of the Plant Hormone Ethylene. NATO ASI Series, vol 34. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-5546-5_19
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DOI: https://doi.org/10.1007/978-94-011-5546-5_19
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