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Prediction of banana quality during storage by brown area

Acta Alimentaria
Volume/Issue:
Volume 51: Issue 4
DOI:
https://doi.org/10.1556/066.2022.00154
Authors:
C.Y. Zhou
,
Q.W. Cheng
,
T. Chen
,
L.L. Meng
,
T.G. Sun
,
B. Hu
,
J. Yang
, and
D.Y. Zhang

physiological and biochemical reactions. Therefore, predicting the internal quality of banana through sensory characteristics (e.g. browning area, colour) and rapidly and non-destructively evaluating banana quality during storage are essential. Changes in

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Minerals associated with artists’ paintings and archaeological iron objects

Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 105: Issue 3
DOI:
https://doi.org/10.1007/s10973-011-1636-0
Authors:
M. Odlyha
,
D. Thickett
, and
L. Sheldon

provided evidence for the presence of akaganéite and Goethite [ 11 ]. Iron, oxygen and chlorine were detected in the orange brown areas, whereas a much lower chlorine concentration was detected in the yellow areas. Local high concentrations of chloride

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