Changes of Morphology, Chemical Compositions, and the Biosynthesis Regulations of Cuticle in Response to Chilling Injury of Banana Fruit During Storage.

In banana fruit, the sterols in cuticle of banana fruit increased obviously, whereas a decreasing trend was found for the triterpenoids under low temperature ( Figure 6 ).

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On the contrary, an increasing trend for fatty acids without added groups or with 2-OH group was detected in banana fruit cuticle under low temperature ( Figure 3 ).

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