Abstract:Due to its rapid ripening after harvest, mango is a perishable fruit with a short shelf life. Organoleptic parameters such as color, flavor, texture and aroma are factors critical to consumer acceptance and the success of the fresh produce. Hot water treatments (HW) technology is gaining popularity worldwide for its potential to extend the shelf life of mango fresh produce with better fruit quality. The present study was conducted at the two successive seasons of 2019 and 2020 to evaluate the hot water dipping… Show more
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