
TY  - JOUR
A1  - Vendrell, M 
T1  - Acceleration and Delay of Ripening in Banana Fruit Tissue by Gibberellic Acid
JF  - Australian Journal of Biological Sciences
JO  - Aust. Jnl. Of Bio. Sci.
Y1  - 1970
VL  - 23
IS  - 3
SP  - 553
EP  - 560
KW  - 
UR  - https://doi.org/10.1071/BI9700554 
N2  - Dipping of whole banana fruit in aqueous solutions of gibberellic acid (GAs) at concentrations of 10-L 10-2M delays ripening. In contrast, treatment of banana fruit slices by vacuum infiltration with GA3 at concentrations ranging from 10-6 to 10-2M accelerates ripening. These contrasting effects appear to be related to the differences in distribution of GA3 in the tissue, resulting from the two methods of treatment. 
ER  -

