Effect of hot ash treatment of mango fruits on the physicochemical changes during ripening.
Inyang U. E., Agbo A. U.
Author Affiliation: Department of Food Science and Technology, University of Agriculture, PMB 2373, Makurdi, Benue State, Nigeria.
Tropical Science 35 : 259-262
Abstract : Mango cv. Julie fruits were harvested at the mature green stage and dipped in hot wood ash at 55°C, then left to ripen at ambient temperature in cardboard cartons. Compared with a control, the treatment led to slightly higher contents of sugars, ascorbic acid and carotenoids. The organoleptic properties of the ripe fruits were unaffected.