Sensory Quality of Mango Fruit

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dc.contributor.author Cavaletto, Catherine G.
dc.date.accessioned 2010-07-08T20:45:32Z
dc.date.available 2010-07-08T20:45:32Z
dc.date.issued 1993-04
dc.description.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.
dc.format.extent 3 pages
dc.identifier.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.
dc.identifier.uri http://hdl.handle.net/10125/16478
dc.language.iso en-US
dc.publisher University of Hawaii
dc.relation.ispartofseries Proceedings, Conference on Mango in Hawaii
dc.subject mangoes
dc.subject fruit quality
dc.subject odors
dc.subject Mangifera indica
dc.title Sensory Quality of Mango Fruit
dc.type Conference Paper
dc.type.dcmi Text
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