Abstract
Physico-chemical changes in Philippine Carabao mangoes were measured through a seven-day ripening period at ambient conditions (28–32°C and 64–67% RH). Among these were changes in colour, texture, moisture, pectin, starch, total soluble solids, total carotenoids, ascorbic acid, titrable acidity and pH. The ripening changes observed are discussed and compared with known information on similar changes in other mango varieties.
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