Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
Figure 1
Changes in biochemical characteristics during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) Total soluble solid; (b) titratable acidity; (c) vitamin C; (d) starch content. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
