Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits

<div>Effects of forced air precooling treatment on <svg height="14.6307pt" id="M26" style="vertical-align:-3.834001pt" version="1.1" viewbox="-0.0498162 -10.7967 15.5999 14.6307" width="15.5999pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M699 369C699 549 575 666 407 666C186 666 23 488 23 278C23 101 145 -16 312 -16C535 -16 699 153 699 369ZM600 373C600 210 500 19 321 19C186 19 120 129 120 272C120 450 232 631 399 631C541 631 600 522 600 373Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,9.387,-5.741)"><path d="M556 236V289H56V236H556Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,9.061,3.784)"><path d="M414 144C384 79 371 75 317 75H135L276 221C367 316 408 376 408 465C408 570 327 635 237 635C179 635 131 609 100 575L42 494L67 471C94 510 138 565 205 565C277 565 321 517 321 435C321 348 258 270 195 195C146 137 88 81 33 26V0H411C423 44 433 88 446 135L414 144Z"></path></g></svg> production (a) and MDA content (b).</div>

Journal of Food Quality

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Figure 7

Figure 7: Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits 