ShareEffect of precooling on the quality of mango (cv. "Mallika").
Author(s) : PUTTARAJU T. B., REDDY T. V.
Type of article: Article
Summary
Various precooling methods adopted were hydrocooling, running water room cooling, ice cooling, evaporative cooling and control (about any treatment). Precooling of mango fruits, immediately after harvest, delayed ripening, without any deterioration in fruit quality. However, all the methods used were not equally effective. Results of the use of different methods are given.
Details
- Original title: Effect of precooling on the quality of mango (cv. "Mallika").
- Record ID : 1998-0962
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 1
- Publication date: 1997/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Precooling; Quality; Mango; Tropical fruit
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