Ripening behaviour and quality of mango influenced by temperature. Physiological loss, ripening behaviour and quality

      Аннотация: A book entitled “Ripening behaviour and quality of mango influenced by temperature” is written in a simple language useful for researchers, teachers as well as post graduate and undergraduate students, programmers in the field of horticulture and post harvest management. The book cover main objective, effect of temperature on physiological loss in weight, ripening behaviour and quality of Alphonso mango fruits. The book has been divided in two parts. The result part I deal with physiological changes during ripening and part II deals with the change in chemical composition during ripening of Alphonso mango fruits.

Ключевые слова: Temperature, mango, Ripening