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Compositional changes in cell wall polymers during mango fruit ripening

✍ Scribed by P. Muda; G.B. Seymour; N. Errington; G.A. Tucker


Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
612 KB
Volume
26
Category
Article
ISSN
0144-8617

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## Abstract Ripening of mango (__Mangifera indica__ L., cv. Alphonso) fruit is characterized by a series of biochemical changes resulting in gradual textural softening. From unripe to ripe stage, the starch content came down from 18% to 0.1%; pectin from 1.9% to 0.5%; cellulose from 2% to 0.9% and