Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride

Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides produ...

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Veröffentlicht in:	Revista Brasileira de Fruticultura 2018-08, Vol.40 (4)
Hauptverfasser:	Sanjinez-Argandoña, Eliana Janet, Yahagi, Luciane Yukari, Costa, Tais Boveda, Giunco, Aline Janaina
Format:	Artikel
Sprache:	eng
Schlagworte:	drying HORTICULTURE Mangifera indica L. cv. Palmer osmodehydration quality
Online-Zugang:	Volltext
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