Chilling injury adversely affects aroma volatile production in mango during fruit ripening

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Chilling injury adversely affects aroma volatile production in mango during fruit ripening

The present study focuses on the effects of non-chilling and chilling storage temperatures on volatile aroma biosynthesis during fruit ripening in 'Kensington Pride' mango (Mangifera indica L.) fruit. Mature green mango fruit were stored at chilling (5 deg C) and non-chilling (15 deg C) te...

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Bibliographic Details
Main Authors:	Nair, S., Singh, Zora, Tan, S.
Format:	Conference Paper
Published:	International Society for Horticultural Science 2004
Subjects:	storage - volatiles - monoterpenes - sesquiterpenes - hydrocarbons - esters - aldehydes - norisoprenoids
Online Access:	http://www.actahort.org/books/645/645_69.htm http://hdl.handle.net/20.500.11937/19610

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