Effect of spongy tissue on chemical composition of ripe Alphonso mango fruit.
Patkar V. R., Gunjate R. T., Lad B. L.
Author Affiliation: Konkan Krishi Vidyapeeth, Dapoli 415 712, Ratnagiri (MS), India.
South Indian Horticulture 32 : 83-85
Abstract : The pH, acidity, and the contents of TSS, ascorbic acid, starch, reducing sugars, non-reducing sugars, total sugars, carotenoids and phenols were determined in healthy fruits, in unaffected parts of fruits affected by spongy tissue, and in spongy tissue. The data are tabulated. The pH, TSS, ascorbic acid, total sugars and carotenoids were appreciably lower in spongy tissue than in healthy fruits whereas the reverse was true for acidity, starch and phenols.