Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness

To determine the ideal ripening stage for consumption of the mango cultivars, “Ataulfo,” “Haden,” and “Tommy Atkins”; fruits at 3 flesh firmness levels (ripeness stages) were evaluated by a trained panel using descriptive analysis after instrumental measurements were made. After harvest, all fruits...

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Veröffentlicht in:	Journal of food science 2015-09, Vol.80 (9), p.S2055-S2063
Hauptverfasser:	Nassur, Rita de Cássia Mirela Resende, González-Moscoso, Sara, Crisosto, Gayle M., Lima, Luiz Carlos de Oliveira, Vilas Boas, Eduardo Valério de Barros, Crisosto, Carlos H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Consumer Behavior Consumption Cultivars descriptive analysis end ripening point Firmness Flavours Food quality Food science Fruit - growth & development Fruit - metabolism Fruit - standards Fruits Hardness hot water-treated Humans Male Mangifera - classification Mangifera indica Mangifera indica L Odorants Peaches Prunus Ripening Sensory perception Softening Species Specificity Taste
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