01429naa a2200217 a 450000100080000000500110000800800410001910000200006024500470008026000090012752009070013665000120104365000160105565000150107165000100108665000180109665300120111470000220112670000210114877300420116916482401999-08-11       1975    bl ---       0--  u    #d1 aSUBRAMANYAM, H.  aPhysiology and biochemistry of mango fruit  c1975  aIn recognition of the importance of fruits and vegetables as valuable food resources, increasing attention has been paid in recent years to the promotion and expansion of the horticultural industry. Fruits and vegetables, acclaimed universally as protective foods, are important constituents in our saily diet. With increasing urbanization and prosperity, consumer interest has shifted from starchy roots to fresh and processed fruits and vegetables which involve much more care and equipment, and the problems of marketing have become more complex. This trend has been seen especially in the last decade, owing to incrreased industrialization and rapid urbanization. Fruits and vegetables also represent a large and growing share of the world trade. These protective foods are highly perishable, and therefore their preservation involves maintenance of the tissue in a physiologically sound condition.  aMangoes  aBioquímica  aFisiologia  aManga  aPós-Colheita  aCultivo1 aKRISHNAMURTHY, S.1 aPARPIA, H. A. B.  tAdv. Food Res.gv.21, p.223-305, 1975