PHYSICOCHEMICAL CHANGES IN PHILIPPINE CARABAO MANGOES DURING RIPENING

被引：17

作者：

MORGA, NS

LUSTRE, AO

TUNAC, MM

BALAGOT, AH

SORIANO, MR

机构：

[1] Food Technology Research Division, Industrial Research Center, National Institute of Science and Technology, P. Gil St., cor. Taft Avenue, Manila

来源：

FOOD CHEMISTRY | 1979年 / 4卷 / 03期

关键词：

D O I：

10.1016/0308-8146(79)90007-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Physico-chemical changes in Philippine Carabao mangoes were measured through a seven-day ripening period at ambient conditions (28-32°C and 64-67% RH). Among these were changes in colour, texture, moisture, pectin, starch, total soluble solids, total carotenoids, ascorbic acid, titrable acidity and pH. The ripening changes observed are discussed and compared with known information on similar changes in other mango varieties. © 1979.

引用

页码：225 / 234

页数：10

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