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Postharvest factors affect under‐skin browning in ‘Honey Gold’ mango fruit

  • Published:2021-04-07 Issue:13 Volume:101 Page:5671-5677
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J Sci Food Agric

Author:

Li Guoqin1ORCID,Joyce Daryl C23,Marques Jose R4,Hofman Peter J4,Macnish Andrew J4,Gupta Madan L2,San Anh T5

Affiliation:

1. School of Food Science Shanxi Normal University Linfen China

2. School of Agriculture and Food Sciences The University of Queensland Gatton Australia

3. Queensland Department of Agriculture and Fisheries Gatton Research Facility Gatton Australia

4. Queensland Department of Agriculture and Fisheries Maroochy Research Facility Nambour Australia

5. Department of Biotechnology HUTECH Institute of Applied Science, Ho Chi Minh City University of Technology Ho Chi Minh City Vietnam

Funder

Department of Agriculture and Fisheries, Queensland Government

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference23 articles.

1. Anonymous.Australian Mango Industry Association [Online]. Available:https://www.industry.mangoes.net.au/our-industry. [12 January 2020].

2. Reducing the incidence of under-skin browning in ‘Honey Gold’ mango (Mangifera indicaL.) fruit

3. The biochemistry and control of enzymatic browning

4. Polyphenol Oxidase Enzymes in the Sap and Skin of Mango Fruit
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