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Biosynthesis of aroma volatile compounds on fatty acids in 'Kensington Pride' mangoes after storage in a controlled atmosphere at different oxygen and carbon dioxide concentrations.

Author(s) : LALEL H. J. D., ZORA S.

Type of article: Article

Summary

A CA storage comprising 2% O2 and 3% CO2 in combination with 6% CO2 at 13 °C seems to be promising for extending the shelf life of Kensington Pride while still maintaining a high concentration of the major volatile compounds responsible for the aroma of ripe mangoes.

Details

  • Original title: Biosynthesis of aroma volatile compounds on fatty acids in 'Kensington Pride' mangoes after storage in a controlled atmosphere at different oxygen and carbon dioxide concentrations.
  • Record ID : 2005-2636
  • Languages: English
  • Source: J. hortic. Sci. Biotechnol. - vol. 79 - n. 3
  • Publication date: 2004

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