Abstract:In order to determine the possible effect of two storage temperatures on the quality and shelf life of Parvin mangoes (Mangifera indica L.), mature green fruits were stored for 15 days under 75 to 80% relative humidity and at 10.6° C (51° F) or 13° C (55° F) temperature. Then both groups were divided and exposed to one of two temperatures that prevail during marketing, 20° C (68° F) or 27°C (80° F), until ripe, just starting to soften (consumer eating stage). No significant differences were observed in fruit w… Show more
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