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Effect of fruit maturity on quality and physiology of high-humidity hot air-treated 'Kensington' mango (Mangifera indica Linn.)



Effect of fruit maturity on quality and physiology of high-humidity hot air-treated 'Kensington' mango (Mangifera indica Linn.)



Postharvest Biology and Technology 5(1/2): 149-159



Mature and immature Kensington mango fruits were treated with an experimental high humidity hot air treatment (HT) to a fruit core temperature of 46.5 degrees C for 10 min for disinfestation purposes and to test for fruit injury reportedly associated with fruit immaturity. Two methods of determining fruit maturity were examined with fruits harvested over 2 seasons, in order to gain a broad range of maturities.

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Accession: 002601864

Download citation: RISBibTeXText

DOI: 10.1016/0925-5214(94)00013-i



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