7 octubre 2015
Scientists investigated the possibility of improving shelf life of bananas by using a postharvest dip of lysophosphatidylethanolamine (LPE). Bananas that were about 75% green were dipped in solution of 500 ppm LPE for 30 minutes and observed for five days at room temperature. Bananas treated with LPE were firmer and thicker than untreated bananas. Overall results indicated a postharvest dip treatment with LPE may improve shelf life of banana fruit by one to two days.
http://www.sciencedaily.com/releases/2015/10/151007110922.htm
