Please use this identifier to cite or link to this item:

Sensory Quality of Mango Fruit

File SizeFormat 
HITAHR_04-06-93_48-50.pdf218.24 kBAdobe PDFView/Open

Item Summary

Title: Sensory Quality of Mango Fruit
Authors: Cavaletto, Catherine G.
Keywords: mangoes
fruit quality
Mangifera indica
Issue Date: Apr 1993
Publisher: University of Hawaii
Citation: Cavaletto CG. 1993. Sensory quality of mango fruit. In: Chia CL, Evans DO, editors. 1993. Proceedings, Conference on Mango in Hawaii; March 9-11, 1993; Honolulu, Hawaii. Honolulu (HI): University of Hawaii. p. 48-50.
Series/Report no.: Proceedings, Conference on Mango in Hawaii
Abstract: The author pointed out that the mango is somewhat unique in the wide variation of its sensory characteristics, depending on cultivar. Aspects such as appearance (skin and flesh color), aroma, sweetness, acidity, flesh texture, and the factors determining them were discussed, as was the interaction of consumer preferences and sensory qualities as it affects marketability.
Pages/Duration: 3 pages
Appears in Collections:Proceedings: Conference on Mango in Hawaii

Please contact if you need this content in an alternative format.

Items in ScholarSpace are protected by copyright, with all rights reserved, unless otherwise indicated.