Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh-cut mangos-Reference-Cited by-同舟云学术

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Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh-cut mangos

Published:2016-02-08 Issue:10 Volume:96 Page:3613-3620
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ngamchuachit Panita¹,Mitcham Elizabeth J²,Barrett Diane M³

Affiliation:

1. Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok Thailand

2. Department of Plant Sciences; University of California; Davis CA 95616 USA

3. Department of Food Science and Technology; University of California; Davis CA 95616 USA

Funder

National Mango Board, Chulalongkorn University and the Royal Thai government scholarships (Thailand)

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7597/fullpdf

Reference26 articles.

1. FAO FAOSTAT 2013 http://faostat.fao.org

2. Methods to analyze physico-chemical changes during mango ripening: a multivariate approach;Padda;Postharv Biol Technol,2011

3. Aroma volatiles production during fruit ripening of ‘Kensington Pride’ mango;Lalel;Postharv Biol Technol,2003

4. Ripeness and rot evaluation of ‘Tommy Atkins’ mango fruit through volatiles detection;Li;J Food Eng,2009

5. Mango ripening: changes in cell wall constituents in relation to textural softening;Yashoda;J Sci Food Agric,2006

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José);Journal of Food Processing and Preservation;2021-05-17

2. Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit;Journal of Food Measurement and Characterization;2020-01-03

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