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Mango Eriophyid mites in relation to inflorescence

โœ Scribed by M. Sternlicht; S. Goldenberg

Book ID
105674815
Publisher
Springer Netherlands
Year
1976
Tongue
English
Weight
608 KB
Volume
4
Category
Article
ISSN
0334-2123

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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