Sugars and Acids Influence Flavor Properties of Mango (Mangifera indica)
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چکیده
منابع مشابه
Irradiation and Storage Temperature Influence the Physiological Changes and Shelf Life of Mango (Mangifera indica L.)
In spite of being the leading producer of mango in the world, India registers the highest post harvest losses and minuscule exports. The reasons for this paradox are manifold. However, issues related to quarantine, shelf life and quality are the major stumbling blocks to trade, both national and international Therefore, a balance between the required effective dose and tolerance of fruit to irr...
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UNLABELLED Mango (>Mangifera indica) belonging to Anacardiaceae family is a fruit that grows in tropical regions. It is considered as the King of fruits. The present work was taken up to identify a tool in identifying the mango species at the molecular level. The chloroplast trnL-F region was amplified from extracted total genomic DNA using the polymerase chain reaction (PCR) and sequenced. Seq...
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The importance of mango growing contrasts with the paucity of information on its reproductive biology. In this work, the reproductive biology of mango was studied in the subtropical conditions of the Southern Spanish Mediterranean coast, using the cultivars `Osteen ́, `Kensington ́, `Kent ́ and `Keitt ́. In order to establish the appropriate developmental coordinates during the reproductive phase, ...
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Many polyphenolics contained in mango have shown anticancer activity. The objective of this study was to compare the anticancer properties of polyphenolic extracts from several mango varieties (Francis, Kent, Ataulfo, Tommy Atkins, and Haden) in cancer cell lines, including Molt-4 leukemia, A-549 lung, MDA-MB-231 breast, LnCap prostate, and SW-480 colon cancer cells and the noncancer colon cell...
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Abstract—Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, con...
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ژورنال
عنوان ژورنال: Journal of the American Society for Horticultural Science
سال: 2001
ISSN: 0003-1062,2327-9788
DOI: 10.21273/jashs.126.1.115