منابع مشابه
Carotenoid pigments of Badami mango fruit.
The only attempt at the isolation of carotene from mango fruit seems to have been made by Yamamoto Osima & Goma (1932) who obtained 60 mg. of a crystalline preparation from 38 kg., of fresh fruit pulp. From a study of its optical activity and absorption spectrum they concluded that it was a mixture of aand P-carotenes, which were, however, not separated. The inconclusive nature of their data ha...
متن کاملAnaphylaxis following ingestion of mango fruit.
Allergic reactions to fresh fruits and nuts have become increasingly common. Mango (Mangifera indica) is a popular fruit eaten all over the world. We report the case of a 43-year-old woman who experienced oropharyngeal itching, swelling of the face and other parts of the body, and difficulty breathing within a few minutes of eating ripe mango fruit. The woman had no history of pollen or latex a...
متن کاملHypersensitivity manifestations to the fruit mango
The objectives of this study are 1) To review the published data and document the current knowledge on allergic manifestations to the fruit mango 2) To highlight the two distinct clinical presentations of hypersensitivity reactions caused by mango 3) To discuss the role of cross-reactivity 4) To increase awareness of potentially life threatening complications that can be caused by allergy to ma...
متن کاملPostharvest Quality of Mango (mangifera Indica L.) Fruit as Affected by Chitosan Coating
The effect of coating with irradiated Crab and Shrimp chitosan (CHIirr, Mv = 5.14 × 104) and un-irradiated Crab chitosan (CHIun, Mv = 2.61 × 105) on postharvest preservation of mango (Mangifera indica L.) fruit was studied. Irradiation at 100 kGy and 200 kGy of both Crab chitosan and Shrimp chitosan were used and the fruits were stored at 15°C ± 1°C and 85% relative humidity for 6 weeks. The ef...
متن کاملAn overview of preharvest factors influencing mango fruit growth, quality and postharvest behaviour
Mango, a tropical fruit of great economic importance, is generally harvested green and then commercialised after a period of storage. Unfortunately, the final quality of mango batches is highly heterogeneous, in fruit size as well as in gustatory quality and postharvest behaviour. A large amount of knowledge has been gathered on the effects of the maturity stage at harvest and postharvest condi...
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ژورنال
عنوان ژورنال: journal of the japanese society for cold preservation of food
سال: 1993
ISSN: 0914-7675,2186-1269
DOI: 10.5891/jafps1987.19.129