Temporal variation of volatile compounds from Sri Lankan mango (Mangifera indica L.) fruit during ripening
Background: Volatile compounds are considered as an important quality factor, as their aroma influences consumer acceptability. The type and concentration of volatile compound varies with genotype, pre- and postharvest factors. However, there is a paucity of information on volatiles from mango culti...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2020-12-01
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Series: | Journal of Agriculture and Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S266615432030034X |