Effect of different salt concentrations on drying and non-enzymatic browning of mango slices

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Published

2010-11-25

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Vol. 67 No. Special Issue (2010): Indian Journal of Horticulture

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Articles

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Copyright (c) 2010 Indian Journal of Horticulture

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • B.L. Attri National Research Centre for Women in Agriculture, Bhubaneswar 751 003
  • Abha Singh National Research Centre for Women in Agriculture, Bhubaneswar 751 003

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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