Effects of Traditional and Chemical Ripening Methods on the Physicochemical Properties and Microbial Quality of Banana and Pawpaw Fruits. Journal of Pure & Applied Sciences , [S. l.], v. 24, n. 1, p. 105–111, 2025. DOI: 10.51984/jopas.v24i1.3086. Disponível em: https://sebhau.edu.ly/journal/jopas/article/view/3086. Acesso em: 29 jan. 2026.