|
Registro Completo |
|
Biblioteca(s): |
Embrapa Meio-Norte. |
|
Data corrente: |
14/05/1996 |
|
Data da última atualização: |
14/05/1996 |
|
Autoria: |
MALO, S. E.; CAMPBELL, C. W. |
|
Título: |
Studies on mango fruit breackdowun in Florida. |
|
Ano de publicação: |
1978 |
|
Fonte/Imprenta: |
Proceedings of the Tropical Region of American Society for Horticultural Science, v.22, 1978. p.1-15. |
|
Idioma: |
Inglês |
|
Conteúdo: |
A breakdown of the flesh of ripening fruit has been long recognized throghout the mango producing areas of the world. It has been particularly damaging to locally developed cultivars in Florida, and appears to be most consistently associated with certain ones of outstanding commercial value. The problem generally appears in fruit during the initial stages of maturity, either on or off the tree, and consists of a loss of firmness of the flesh with a peculiar spotty dissolution of its natural consistency, changing into a soft, watery mass. It is characteristically jelly-like in character around the stony endocarp, and usually extends throughout the fruit with advancing ripeness. Fermentation and ultimate spoilage is the last phase of the disorder. Cultivars exhibit different degrees of the problem, both in terms of percentage of fruit affected, and in severity of breakdown; however, "Tommy Atkins" generally appears to be the most susceptible. |
|
Palavras-Chave: |
Colapso interno do fruto. |
|
Thesagro: |
Manga. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01418naa a2200157 a 4500
001 1052618
005 1996-05-14
008 1978 bl --- 0-- u #d
100 1 $aMALO, S. E.
245 $aStudies on mango fruit breackdowun in Florida.
260 $c1978
520 $aA breakdown of the flesh of ripening fruit has been long recognized throghout the mango producing areas of the world. It has been particularly damaging to locally developed cultivars in Florida, and appears to be most consistently associated with certain ones of outstanding commercial value. The problem generally appears in fruit during the initial stages of maturity, either on or off the tree, and consists of a loss of firmness of the flesh with a peculiar spotty dissolution of its natural consistency, changing into a soft, watery mass. It is characteristically jelly-like in character around the stony endocarp, and usually extends throughout the fruit with advancing ripeness. Fermentation and ultimate spoilage is the last phase of the disorder. Cultivars exhibit different degrees of the problem, both in terms of percentage of fruit affected, and in severity of breakdown; however, "Tommy Atkins" generally appears to be the most susceptible.
650 $aManga
653 $aColapso interno do fruto
700 1 $aCAMPBELL, C. W.
773 $tProceedings of the Tropical Region of American Society for Horticultural Science$gv.22, 1978. p.1-15.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Meio-Norte (CPAMN) |
|
