Data on changes in the fatty acid composition during fruit development and ripening of three mango cultivars (Alphonso, Pairi and Kent) varying in lactone content

Data on changes in the fatty acid composition during fruit development and ripening of three mango cultivars (Alphonso, Pairi and Kent) varying in lactone content

Data in this article presents fatty acid composition of three mango cultivars; Alphonso, Pairi and Kent through fruit development and ripening. Change in the ω-6 and ω-3 fatty acids level during mango fruit development and ripening is depicted. Also, data on aroma volatile ‘lactones’ composition fro...

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Bibliographic Details
Main Authors: Ashish B. Deshpande, Hemangi G. Chidley, Pranjali S. Oak, Keshav H. Pujari, Ashok P. Giri, Vidya S. Gupta
Format: Article
Language:English
Published: Elsevier 2016-12-01
Series:Data in Brief
Subjects:
α-linolenic acid
Fatty acids
Flavor
Lactones
Mango cultivars
Online Access:http://www.sciencedirect.com/science/article/pii/S235234091630590X

Internet

http://www.sciencedirect.com/science/article/pii/S235234091630590X

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