ShareQuality evaluation of minimally-processed mango cv. 'Espada'.
Author(s) : MACIEL M. I. S., LIMA V. L. A. G., MÉLO E. A., et al.
Summary
The sensory characteristics of minimally-processed mango were significantly changed during storage, limiting storage time to no longer than 4 days at 7 °C and 16% RH.
Details
- Original title: Quality evaluation of minimally-processed mango cv. 'Espada'.
- Record ID : 2005-2638
- Languages: English
- Publication date: 2004
- Source: Source: Acta Hortic./Proc. int. Mango Symp., Recife City
n. 645; 261-265.
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Fruit - Keywords: Sensory analysis; Slice; Ready to use; Weight loss; Mango; Cold storage; Packaging; Fruit; Acidity
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