Effects of vapor heat treatment (VHT) on peel color, respiration, organic acid, sugar and starch contents of 'Carabao' mangoes [Mangifera indica]

The maturity of 'Carabao' mango fruits at the time of harvest was determined by specific gravity. Fruits that sank in 1% salt solution (S) were considered fully mature. Fruits that sank in water but floated in the 1% salt solution (Sw) and those that floated in water (Fw) were categorized...

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Veröffentlicht in:	Engei Gakkai zasshi 1999/07/15, Vol.68(4), pp.877-882
Hauptverfasser:	Tsuda, T. (Osaka Prefectural Univ., Sakai (Japan). Coll. of Agriculture), Chachin, K, Esguerra, E.B, Lizada, M.C.C, Ueda, Y
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	ACIDE ORGANIQUE ACIDOS ORGANICOS ALMIDON AMIDON COLOR COLOUR COULEUR FRUIT FRUTO HEAT TREATMENT MANGIFERA INDICA mango organic acid ORGANIC ACIDS STARCH sugar TRAITEMENT THERMIQUE TRATAMIENTO TERMICO vapor heat treatment
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