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Preliminary investigation of grading, storage and ripening of Alphonso mangoes


Preliminary investigation of grading, storage and ripening of Alphonso mangoes



Sudan Journal of Food Science and Technology 6: 18-23



Small-, medium-, and large-sized mature mango fruits were stored at ambient temperature (32-33.9 deg C and 3.1-38% RH), or at 13, 10 or 7 deg C. Some fruits were waxed with paraffin wax or FMC Stafresh wax. Fruits at different maturity stages, wrapped in paper or wood wool and unwrapped, were ripened at ambient temperature. Fruits stored at 7, 10 and 13 deg C showed chilling injury. Size of fruit influenced chilling injury while stage of maturity had no significant effect.

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Accession: 000465674

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Related references

Irradiation of mangoes I Radiation-induced delay in ripening of Alphonso mangoes. Journal of Food Science 31(6): 863-869, 1966

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Improvement in quality and storage of mangoes mangifera indica cultivar alphonso by cold adaptation. Scientia Horticulturae 19(3-4): 257-262, 1983

Irradiation of Mangoes. II. Radiation Effects on Skin-coated Alphonso Mangoes. Journal of Food Science 31(6): 870-877, 1966