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  • Author or Editor: P. W. Hale x
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Fruit of mango (Mangifera indica L.) were individually sealed in heat-shrinkable plastic films, stored for 2 weeks at 12°C, and then ripened at 21°. Weight loss of film-sealed fruit was significantly less than that of nonsealed fruit. There were no significant differences in firmness, color development of the skin, decay development, or time to ripen to the soft-ripe stage between film-sealed and nonsealed fruit.

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