Abstract
Variation in physico-chemical characteristics as total soluble solids (TSS), titratable acidity (TA), dry matter (DM) and eating quality viz. appearance (APR) and taste (TST) scores of nine major Indian mango cultivars were studied as a function of harvesting stage. TSS, TA and DM varied between 7.6 to 22.1°Brix, 6.31 to 0.24% and 14.84 to
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