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Ripening and senescence characteristics, and redox status of banana fruit stored under 60% O2 concentration. Fruit were stored under normal air conditions as the control. Changes in ripening phenotype (A), Fv/Fm (B), protein carbonylation (C), malondialdehyde (MDA) content (D), and ascorbate peroxidase (APX) activity (E) of banana fruit during storage.
