Describing Quality and Sensory Attributes of 3 Mango (Mangifera indicaL.) Cultivars at 3 Ripeness Stages Based on Firmness-Reference-Cited by-同舟云学术

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

Published:2015-08-07 Issue:9 Volume:80 Page:S2055-S2063
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Nassur Rita de Cássia Mirela Resende¹²,González-Moscoso Sara²,Crisosto Gayle M.²,Lima Luiz Carlos de Oliveira¹,Vilas Boas Eduardo Valério de Barros¹,Crisosto Carlos H.²

Affiliation:

1. Dept. of Food Science; Federal Univ. of Lavras; 37200-000 Lavras MG Brazil

2. Dept. of Plant Sciences; Univ. of California, Davis; One Shields Avenue Davis CA 95616 U.S.A

Funder

National Mango Board

Publisher

Wiley

Subject

Food Science

Reference42 articles.

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2. Cell wall metabolism during the development of chilling injury in cold-storage peach fruit: association of mealiness with arrested disassembly of cell wall pectins;Brummell;J Exp Bot, Lancaster,2004

3. Kiwifruit preconditioning protocol;Crisosto;Acta Horticulturae,1997

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