CHANGES IN THE COMPOSITION OF STARCH, PECTINS AND HEMICELLULOSES DURING THE  RIPENING STAGE OF MANGO (<em>Mangifera indica</em> cv. KENT)

Cárdenas-Coronel, Wendy Guadalupe; Velez-de la Rocha, Rosabel; Siller-Cepeda, Jorge Humberto; Osuna-Enciso, Tomás; Muy-Rangel, María Dolores; Sañudo-Barajas, J. Adriana

doi:10.5154/r.rchsh.2012.18.001

COORDINACIÓN DE REVISTAS INSTITUCIONALES | UACh

e-ISSN: 2007-4034 / ISSN print: 1027-152X

Revista Chapingo Serie Horticultura

Vol. 18, issue 1 2012

doi: 10.5154/r.rchsh.2012.18.001
CHANGES IN THE COMPOSITION OF STARCH, PECTINS AND HEMICELLULOSES DURING THE RIPENING STAGE OF MANGO (Mangifera indica cv. KENT)

Wendy Guadalupe Cárdenas-Coronel; Rosabel Velez-de la Rocha; Jorge Humberto Siller-Cepeda; Tomás Osuna-Enciso; María Dolores Muy-Rangel; J. Adriana Sañudo-Barajas

Keywords: Softening, solubilization, depolymerization, neutral sugars.