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Effect of ripening temperature on quality and compositional changes of mango (Mangifera indica L.) cv. Kensington



Effect of ripening temperature on quality and compositional changes of mango (Mangifera indica L.) cv. Kensington



Australian Journal of Experimental Agriculture 35(2): 259-263



Preclimacteric mango Kensington fruits were treated with ethylene (200 micro litre/litre) for 36 h, then ripened at 13, 18, 22, 24 or 30 degrees C or under 2 day/night temperature regimes (18/24 degrees in 12/12- or 18/6-h cycles). Fruits were assessed for quality (skin colour, pulp colour, eating quality) and compositional changes over the ripening period.

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Accession: 002604134

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