Quality of mango fruits during storage: effect of synthetic and eco‐friendly films
- 19 April 2004
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 84 (8), 818-824
- https://doi.org/10.1002/jsfa.1760
Abstract
No abstract availableKeywords
Funding Information
- CSIR
This publication has 8 references indexed in Scilit:
- Sensory Evaluation by Quantitative Descriptive AnalysisPublished by Wiley ,2004
- Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical originFood Chemistry, 2001
- SENSORY AND CHEMICAL EVALUATION OF MANCHEGO CHEESE AND OTHER CHEESE VARIETIES AVAILABLE IN THE SPANISH MARKETJournal of Food Quality, 2001
- Modified atmosphere and modified humidity packaging alleviates chilling injury symptoms in mango fruitPostharvest Biology and Technology, 2000
- INDUCTION OF CHILLING TOLERANCE IN MANGO BY TEMPERATURE CONDITIONING, HEAT, LOW O2 AND ETHANOL VAPOURSActa Horticulturae, 1997
- MODIFIED ATMOSPHERE PACKAGING (MAP) OF ‘TOMMY ATKINS’ MANGO IN PERFORATED FILMActa Horticulturae, 1997
- Sensory Evaluation of Sweet Cherry CultivarsHortScience, 1996
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955