Rate of Ripening of Initiated Bananas as Influenced by Oxygen and Ethylene1,2

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Journal of the American Society for Horticultural Science

Rate of Ripening of Initiated Bananas as Influenced by Oxygen and Ethylene^¹^,^²

Authors:

C. W. Hesselman

C. W. Hesselman University of Houston, Houston, Texas

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H. T. Freebairn

H. T. Freebairn University of Houston, Houston, Texas

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C. W. Hesselman

C. W. Hesselman University of Houston, Houston, Texas

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and

H. T. Freebairn

H. T. Freebairn University of Houston, Houston, Texas

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^¹Received for publication February 25, 1969.

^²This work was supported by a grant from Banana Control, Incorporated. The assistance of Mrs. Addette Stowe is gratefully acknowledged.

Journal of the American Society for Horticultural Science

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