English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Banana ( Musa sapientum)  as a major fruit is widely cultivated for its nutritional and therapeutic properties. Thus, to avoid wastage, there is a need to increase its shelf life. In this study, banana fruits were dipped into the solutions of salicylic acid (SA), gibberellic acid (GA 3 ),  Bacillus subtilis  (BS) and BS with SA or GA 3 , respectively, and control in distilled water. The SA, GA 3  and BS effects on postharvest treatment of banana was investigated at 0, 3 and 6 day. This study compared the effects of GA 3 , SA or BS and their combined treatment on antioxidant properties of banana. The results showed that the use of GA 3 , SA and BS individually or in combination significantly ( p  ≤ .05) increased the antioxidant properties of the fruits. Decreased titratable acidity and weight loss in the treated groups show the effectiveness of postharvest treatments. Therefore, the results of (GA 3  and BS) combined effect is a promising postharvest treatment for banana fruits.

archives of phytopathology and plant protection

Comparative effects of gibberellic acid, salicylic acid and  Bacillus subtilis  on oxidative stress marker and antioxidant potential of  Musa sapientum  Linn