Ripening of Alphonso mangoes for processing.
Chikkasubbana V., Huddar A. G.
Indian Food Packer 36 : 38-42
Abstract : Several methods of mango fruit ripening were compared. When Ethrel [ethephon] was used as a source of ethylene the quality of the ripened fruit was best. This treatment did not affect the fall in titratable acidity occurring with storage but increased TSS content.