Effect of spongy tissue on chemical composition of ripe Alphonso mango fruit
Patkar, V.R.; Gunjate, R.T.; Lad, B.L.
South Indian Horticulture 32(2): 83-85
1984
Accession: 001189855
The pH, acidity, and the contents of TSS, ascorbic acid, starch, reducing sugars, non-reducing sugars, total sugars, carotenoids and phenols were determined in healthy fruits, in unaffected parts of fruits affected by spongy tissue, and in spongy tissue. The data are tabulated.
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