| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405812 | LWT - Food Science and Technology | 2011 | 7 Pages |
Abstract
⺠We have demonstrated that utilization of exogenous ethylene can accelerate mango ripening for at least 3 days under the conditions tested. ⺠Mango fruit ripening was more homogenous after ethylene exposure. ⺠Ethylene exposure did not affect composition and ripening pattern of treated mangoes as compared to unexposed fruit.
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Authors
Beatriz Tovar, Efigenia Montalvo, Berenice M. Damián, Hugo S. GarcÃa, Miguel Mata,