Effect of different salt concentrations on drying and non-enzymatic browning of mango slices
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2010-11-25
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Abstract
Mango (Mangifera indica L.) is one of the most popular, choicest and finest sub-tropical fruit cultivated in India with more than 50% of the total world production. A number of varieties are being grown in different parts of the country but the fruit is available only for few months. Post harvest management of mango has been carried out at different locations for enhancing shelf life as well as preparation of various value added products (Singh and Narayana, 6 and Sagar and Khurdiya, 8).
How to Cite
Attri, B., & Singh, A. (2010). Effect of different salt concentrations on drying and non-enzymatic browning of mango slices. Indian Journal of Horticulture, 67(Special Issue), 485–487. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/2226
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