Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo)
| dc.contributor.author | Mamiro, P. | |
| dc.contributor.author | Fweja, L. | |
| dc.contributor.author | Chove, B. | |
| dc.contributor.author | Kinabo, J. | |
| dc.contributor.author | George, V. | |
| dc.contributor.author | Mtebe, K. | |
| dc.date.accessioned | 2017-06-28T11:47:56Z | |
| dc.date.available | 2017-06-28T11:47:56Z | |
| dc.date.issued | 2007 | |
| dc.description | African Journal of Biotechnology, 2007; 6 (21): 2477-2483 | en_US |
| dc.description.abstract | The need to develop the best off vine mango ripening technique for both consumption and processing was investigated. Some physical and chemical measurements were performed on mature Green Dodo mangoes before and during a 3-day and 6-day ripening period by smoked pit ripening (SPR), ethylene (fruit generated) pit ripening (EPR), untreated pit ripening (UPR) and room temperature ripening (RTR) as a control method. The post harvest ripening changes in the quality characteristic of ripe mangoes were correlated among treatments and compared with similar changes in other mango varieties. Changes such as formation of sugars, decreased acidity, and increased carotene reflected the most significant chemical changes in ripeness stage. | en_US |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/1754 | |
| dc.language.iso | en | en_US |
| dc.publisher | Afr. J. Biotechno | en_US |
| dc.subject | Ethylene | en_US |
| dc.subject | Ripening | en_US |
| dc.subject | Smoking | en_US |
| dc.subject | Off- vine mango | en_US |
| dc.subject | Green Dodo mangoes | en_US |
| dc.subject | Chemical characteristics | en_US |
| dc.subject | Mangifera Indica L. | en_US |
| dc.title | Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo) | en_US |
| dc.type | Article | en_US |