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The influence of cultivar and fruit ripeness on sensory properties and all-trans-β-carotene contents of dried mango slices was evaluated. Different ripeness stages, quantitatively defined by a ripening index (RPI), were generated from a single lot per cultivar by subjecting mature-green mangoes of the cultivars ‘Nam Dokmai’, ‘Kaew’, and ‘Chok Anan’ to different postharvest ripening regimes. Fruits...
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