Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana

<div>FTIR spectra of extracted pectins from Apantu variety (T) at matured-green (G), half-ripe (H), and full-ripe (R) stages using acidic (D) and alkaline (L) media.</div>

Journal of Chemistry

fig10

Figure 10

Figure 10: Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana 

Figure 10 | Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana 