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The effects of hot water treatment on antioxidants and fruit quality were investigated in banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Hom Thong) by immersing fruits in hot water (50°C) for 10min, before storage at 25°C for 10 days or 14°C for the first 8 days followed by storage at 25°C for the second 8 days until ripening. Quality parameters including peel color...
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