Ripening of Dashehari and Langra cultivars of mango (Mangifera indica L.) at different stages of maturity by various methods.
Mann S. S., Singh R. N.
Author Affiliation: Indian Agricultural Research Institute, New Delhi, India.
Haryana Journal of Horticultural Sciences 4 : 31-39
Abstract : Mangoes harvested on 4 different dates were ripening at room temperature in two layers packed with shredded paper or sawdust, or in a single layer with or without a 5-minute hot water dip. The most palatable fruit was that stored in paper, and the least palatable that stored in sawdust. Changes in fruit composition with advancing maturity were not affected by storage conditions.