Atividade antiviral de Musa acuminata Colla, Musaceae

Transcripts and MicroRNAs Responding to Salt Stress in Musa acuminata Colla (AAA Group) cv. Berangan Roots

Physiological responses to stress are controlled by expression of a large number of genes, many of which are regulated by microRNAs. Since most banana cultivars are salt-sensitive, improved understanding of genetic regulation of salt induced stress responses in banana can support future crop management and improvement in the face of increasing soil salinity related to irrigation and climate cha...

Genetic Diversity in Bananas and Plantains (Musa spp.)

Bananas and plantains belong to the family Musaceae and are cultivated throughout the humid tropics and sub-tropics. This crop is perennial with a faster relative growth rate compared to other fruit crops, while producing fruit all year round. Because of their nutritional value, bananas and plantains are considered the fourth most important crop worldwide after rice, wheat and corn. In many cou...

Banana Chips (musa Acuminata) as an Alternative

Carbohydrate binding properties of banana (Musa acuminata) lectin

Examination of lectins of banana (Musa acuminata) and the closely related plantain (Musa spp.) by the techniques of quantitative precipitation, hapten inhibition of precipitation, and isothermal titration calorimetry showed that they are mannose/glucose binding proteins with a preference for the a-anomeric form of these sugars. Both generate precipitin curves with branched chain a-mannans (yeas...

Extraction and characterization of pectin from Saba banana [Musa ‘saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study

Saba banana, Musa ‘saba’(Musa acuminata x Musa balbisiana) peel is an underutilized waste from processed banana manufacturing in the Philippines. The feasibility of saba banana peel pectin for use in food processing was assessed. Pectin from saba banana peel was extracted under two different extraction conditions. Pectin extraction was carried out using hydrochloric acid (0.5N, pH 1.5) and citr...