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Fresh-cut slices from ripe ‘Kensington’ mango (Mangifera indica L.) were prepared aseptically and stored under various treatments at 3°C. Treatments included reduced oxygen (2.5%), enhanced carbon dioxide (5–40%), organic acid application, calcium chloride application, and combinations of the above. Symptoms limiting shelf-life were characterised by tissue darkening, development of a ‘glassy’ appearance,...
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