Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo)

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dc.creatorMamiro, P.
dc.creatorFweja, L.
dc.creatorChove, B.
dc.creatorKinabo, J.
dc.creatorGeorge, V.
dc.creatorMtebe, K.
dc.date2017-06-28T11:47:56Z
dc.date2017-06-28T11:47:56Z
dc.date2007
dc.date.accessioned2022-10-25T08:52:51Z
dc.date.available2022-10-25T08:52:51Z
dc.descriptionAfrican Journal of Biotechnology, 2007; 6 (21): 2477-2483
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.identifierhttps://www.suaire.sua.ac.tz/handle/123456789/1754
dc.identifier.urihttp://hdl.handle.net/123456789/93088
dc.languageen
dc.publisherAfr. J. Biotechno
dc.subjectEthylene
dc.subjectRipening
dc.subjectSmoking
dc.subjectOff- vine mango
dc.subjectGreen Dodo mangoes
dc.subjectChemical characteristics
dc.subjectMangifera Indica L.
dc.titlePhysical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo)
dc.typeArticle

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