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6533b860fe1ef96bd12c2f81

RESEARCH PRODUCT

Food Quality, Sensory Attributes and Nutraceutical Value of Fresh “Osteen” Mango Fruit Grown under Mediterranean Subtropical Climate Compared to Imported Fruit

Carla GentileVittorio FarinaGiorgia LiguoriPaolo IngleseGiuseppe Sortino

subject

0106 biological sciencesquality attributesPlant ScienceBiologyRipeness01 natural sciencesSensory analysissensory analysis0404 agricultural biotechnologyNutraceuticalSettore BIO/10 - Biochimicalcsh:Agriculture (General)bioactive compoundsFleshMangifera indicafood and beveragesQuality attribute04 agricultural and veterinary sciences040401 food sciencelcsh:S1-972Settore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeB vitaminsHorticulture<i>Mangifera indica</i>PostharvestBioactive compoundItalian mango productionOrchardFood qualityAgronomy and Crop Science010606 plant biology & botanyFood Science

description

Mango is a fruit with a very short shelf-life due to its rapid ripeness after harvest

yearjournalcountryeditionlanguage
2020-04-01Agriculture
10.3390/agriculture10040103https://www.mdpi.com/2077-0472/10/4/103
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