Two cultivars, namely Cavendish bananas (Musa AAA Group) and plantains (Musa AAB Group) were used to study the changes in their peel color during storage at various temperatures. Gas‐treated and nontreated fruits, and the L* a* b* system were used. The temperature effect on the color parameters was mainly through the interaction with the gas treatment, variety and storage time; however, redness (a*) for gas‐treated bananas was expressed as a *=−20.1 + 0.14TD, (T= temperature, D = day). Similarly, a*=−27.5 + 55 (TD)1/2− 0.2 T D, predicted the degreening process in gassed plantains. The gas‐treatment, storage time and variety all had a significant effect (p<0.01) on the L*a*b* parameters. Plantains lost the greenness during storage faster than bananas.
Rations were fed at a constant level of dry 11.4 units higher in energy digestibility when matter intake to eight wethers in a double fed at a levef of 22% coniparidwithl}Vo of 4 X 4 T,atin square design. Cell walls and dry matter intake. Increased cellulose digestiglerey oj wet barley_straw treated with so-bility accounted for only part of this impiovedium hydroxide (NaOH) at 100 C were moie rneni. Sheep fed mainiv NaOH strarf condigcstible (P < 0.01) than with qlfalfa silage. sumed rhe ieast nitrogen but had the highest Mixing treated straw with alfalfa silage ie-nitrogen retention (p < 0.01). Marked insulted in associative effects_on_digestibility, creasEs in watel intake ind urine output ocparticularly with the lowest level of straw in cuired with sheep fed high levels of ireated tle ration. Assuming the digestibility of alfalfa straw. With all iations, ihe majority of insllage to l:emaln constant, treated straw was gested sodium was excreted in the urine.
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