
%0 Journal Article
%A Vendrell, M 
%T Acceleration and Delay of Ripening in Banana Fruit Tissue by Gibberellic Acid
%J Australian Journal of Biological Sciences
%D 1970/06/01
%V 23
%N 3
%P 553-560
%K 
%R https://doi.org/10.1071/BI9700554
%U https://www.publish.csiro.au/paper/BI9700554 
%X 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. 
