Palabras clave
quality
food safety
processing
distribution system
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Resumen
The National Mango Board (NMB), an instrumentality of the US Department of Agriculture, commissioned this work to assist the mango industry. Every effort has been made to ensure the accuracy and completeness of the information. However, NMB makes no warranties, expressed or implied, regarding errors or omissions and assumes no legal liability or responsibility for loss or damage resulting from the use of information contained in this document. Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the US Department of Agriculture. The US Department of Agriculture prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status.
Citas
Báez, M., G.M. Crisosto, R. Contreras, K. Wilkins, and C.H. Crisosto. 2018. Understanding the Role of the Physiological Maturity and Shipping Conditions on Mango Arrival Quality. Final Report to the National Mango Board. 23 p. https://www.mango.org/wp-content/uploads/2018/04/Physiological-Maturity-and-Shipping-Conditions_-Eng.pdf
Brecht, J.K., M.C.N. Nunes, and F. Maul. 2012. Chilling Injury in Mangos – Executive Summary. Report to the National Mango Board. 3 p. https://www.mango.org/wpcontent/uploads/2017/10/Chilling_Injury_Exec_Summary_Eng.pdf
Brecht, J. K., A. Plotto, E. A. Baldwin, J. Bai, C. Crisosto, and G. Crisosto. 2017. “Sensory Quality of Fresh-Cut Mango at the Consumer Level Sampled through the Year.” Proc. Fla. State Hort. Soc. 130:158–164. (Results from the NMB-funded project, Fresh-Cut Mangos as a Value-Added Product).
Marin, A., E. A. Baldwin, J. Bai, D. Wood, C. Ference, X. Sun, J. K. Brecht, and A. Plotto. 2021. “Edible Coatings as Carriers of Antibrowning Compounds to Maintain Appealing Appearance of Fresh-Cut Mango.” HortTechnology 31 (1): 27–35. https://doi.org/10.21273/HORTTECH04687-20 (Results from the NMB-funded project, Overcoming Limitations for Processing Riper Mango Fruit for Fresh-cut Mango).
Osuna Garcia, J.A. 2015. Determination Of Chilling Injury in Main Mango Varieties Grown In Mexico. Final Report to the National Mango Board. 31 p. https://www.mango.org/wp-content/uploads/2017/10/Determination_of_Chilling_Injury_Full_Report_EN.pdf
Suslow, T., and L. Harris. 2000. “Guidelines for Controlling Listeria monocytogenes in Small- to Medium-Scale Packing and Fresh-Cut Operations.” https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/8015.pdf