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Quality of 'Kensington' mango (Mangifera indica Linn.) following hot water and vapour-heat treatments



Quality of 'Kensington' mango (Mangifera indica Linn.) following hot water and vapour-heat treatments



Postharvest Biology and Technology 1(4): 349-359



Kensington mango fruits from 3 growing regions were treated with hot water or vapour heat (for pest and disease control) to a fruit core temperature of 47 degrees C for times ranging from 7.5 to 30 min. Skin colour development, time to first softening, disease incidence and fruit injury were assessed. The hot water treatment shortened fruit softening time and caused extensive internal and external injury.

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Accession: 002200302

Download citation: RISBibTeXText

DOI: 10.1016/0925-5214(92)90037-p



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