Cold storage temperatures and durations affect the concentrations of lupeol, mangiferin, phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruit

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Cold storage temperatures and durations affect the concentrations of lupeol, mangiferin, phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruit

© 2018 Elsevier B.V. Mangoes are usually stored above 13 °C to avoid chilling injury. We investigated the effects of cold storage temperatures (5 and 13 °C) and durations (12 and 24 d) on the concentrations of lupeol, mangiferin, phenolic acids (gallic, chlorogenic, vanillic, ferulic and caffeic), a...

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Bibliographic Details
Main Authors:	Vithana, M., Singh, Zora, Johnson, Stuart
Format:	Journal Article
Published:	Elsevier 2018
Online Access:	http://hdl.handle.net/20.500.11937/66544

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