Tables index

From

Effects of Storage Temperatures on different Biochemical Characteristics of 1-Methylcyclopropene Treated Mango (Mangifera Indica L.) Variety Khirshapat

Hossain Mohammad Zakir, Jannatual Fardush, Md. Shahadat Hossain, Md. Zahurul Islam, Sha Md. Shahan Shariar, Kaniz Rokshana, Monzur Hossian

American Journal of Food Science and Technology. 2018, 6(2), 76-82 doi:10.12691/ajfst-6-2-3
  • Table 1. Effect of 1-MCP Treatment on pH of Khirshapat Variety Stored at 12-13 °C and 30-32 °C
  • Table 2. Effect of 1-MCP Treatment on TSS of Khirshapat Variety Stored at 12-13 °C and 30-32 °C
  • Table 3. Effect of 1-MCP Treatment on TA of Khirshapat Variety Stored at 12-13 °C and 30-32 °C
  • Table 4. Effect of 1-MCP Treatment on Ascorbic Acid (mg/100ml) of Two Mango Varieties at Normal (30-32 °C) and Storage Temperature (12-13 °C)