Textural properties of mango cultivars during ripening
نویسندگان
چکیده
منابع مشابه
An Evaluation of the Phytochemical Properties of SomePomegranate Cultivars during Fruit Development and Ripening
The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad Ali (AMA) for several developmental and ripening stages during 45–180 days after fruit s...
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متن کاملEffect of Various Calcium Salts on Ripening of Mango Fruits
Green mature fruits of mango cv. SS-1 (Kala Chaunsa) were immersed for 10 minutes in 2.5, 5.0 or 7.5% calcium chloride (CaCl2.2H2O), calcium sulphate (CaSO4.2H2O) or calcium ammonium nitrate {Ca(NH4NO3)2} solutions. A control was also included in which fruits were dipped in fresh water for 10 minutes. The fruits were ripened at ambient temperature (25 ± 3 C) in boxes lined and covered with news...
متن کاملCalcium carbide related ocular burn injuries during mango ripening season of West Bengal, eastern India.
INTRODUCTION Calcium carbide used in fruit ripening industry as a cheap alternative to natural plant hormone ethylene produces highly inflammable acetylene gas. Inadvertent ignition of this gas can cause severe ocular burn injury with unilateral or bilateral blindness. OBJECTIVE To determine the characteristics and visual outcome of ocular burn injuries from calcium carbide during mango ripen...
متن کاملActivation of ethylene-responsive p-hydroxyphenylpyruvate dioxygenase leads to increased tocopherol levels during ripening in mango
Mango is characterized by high tocopherol and carotenoid content during ripening. From a cDNA screen of differentially expressing genes during mango ripening, a full-length p-hydroxyphenylpyruvate dioxygenase (MiHPPD) gene homologue was isolated that encodes a key enzyme in the biosynthesis of tocopherols. The gene encoded a 432-amino-acid protein. Transcript analysis during different stages of...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2011
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-011-0431-z