Results 171 to 180 of about 2,190 (201)

Optimisation of osmotic dehydration of ‘Tommy Atkins’ mango fruit

International Journal of Food Science & Technology, 2007
SummaryOsmotic dehydration of mango in sucrose solution as influenced by temperature (30–50 °C), immersion time (60–150 min) and solution concentration (40–60% w/w) was studied through response surface methodology. Responses of water loss and solid gain were fitted to polynomials, with multiple correlation coefficients ranging from 0.72 to 0.95 ...
Patrícia Moreira Azoubel, Francinaide Oliveira Da Silva   +1 more
openaire   +1 more source

Electromagnetic Characterization of the Tommy Atkins Mango in the Maturation Period

2019 SBMO/IEEE MTT-S International Microwave and Optoelectronics Conference (IMOC), 2019
This work presents the characterization of the dielectric properties (dielectric constant and loss factor) of the Tommy Atkins mango (Mangifera indica L), which is a fruit of great economic importance for Brazil. For the characterization, the coaxial probe method was used for frequencies between 1 and 5 GHz.
Cristiano Miranda Correia Lima, Joabson Nogueira de Carvalho, Everson Pereira de Andrade, Jose Gilberto Sobreira Gomes   +3 more
openaire   +1 more source

Reducing Chilling Injury in Refrigerated Storage of Tommy Atkins Mangoes

2004, Ottawa, Canada August 1 - 4, 2004, 2004
The market life of many fruits and vegetables can be extended through storage at low temperatures. Chilling injury (CI) is one of the major postharvest storage problems for tropical commodities. Storing these products at temperatures below their critical temperature may result in severe physiological disorders known as CI symptoms.
null Azra Tasneem, null Yvan Gariépy, null Don Smith, null G.S. Vijaya Raghavan   +3 more
openaire   +1 more source

PERMEABILITY AND MICROSCOPIC STRUCTURE OF THE CUTICLE IN ‘TOMMY ATKINS’ MANGOES SKIN

Acta Horticulturae, 2004
In order to study the brown spots in 'Tommy Atkins' mangoes, fruits grown at Ipanguassu, Brazil were harvested and stored at 12 °C for a period of 19 days and then evaluated for cuticular permeability. Fifty circle-like pieces, with 1.39 cm diameter and 1.52 cm 2 area were obtained from red and green parts of the peel of both affected and non-affected
R. Gazzola, R.E. Alves, H.A.C. Filgueiras, A.A. Soares   +3 more
openaire   +1 more source

PRODUCTION AND PRESERVATION OF FRESH-CUT ¿TOMMY ATKINS¿ MANGO CHUNKS

Acta Horticulturae, 2004
During the 1999/00 and 2000/01 seasons, sliced 'Tommy Atkins' mangoes were packaged with three different types of polymeric films; polypropylene (PP) cups, low-density polyethylene (LPDE) bags or polyethylene terephthalate (PET) clamshell trays, and stored at 3 C for 2 weeks. The mango chunks were evaluated for flavor, appearance, colour, total soluble
J.R. Donadon, J.F. Durigan, G.H.A. Teixeira, M.A. Lima, B. Sarzi   +4 more
openaire   +1 more source

Incidence, internalization and behavior of Salmonella in mangoes, var. Tommy Atkins

Food Control, 2007
Abstract Mangoes imported from South America were responsible for two Salmonella multistate outbreaks in the USA. The hot water immersion treatment utilized for fly larvae control was pointed out as the probably responsible for bacterial internalization in these fruits.
Maria Emília Branquinho Bordini, Christiane Asturiano Ristori, Miyoko Jakabi, Dilma Scala Gelli   +3 more
openaire   +1 more source

The Making of Tommy Atkins

2002
In Alfred Noyes’s 1915 recruiting play Rada, the wife of a Belgian doctor and her twelve-year-old daughter are captives in their own home at the mercy of two German soldiers. Most of the drama s action is designed to reveal the brutality of the Germans, whose merriment includes forcing an old vicar and his cook to “dance naked round the dead body of ...
openaire   +1 more source

RESPIRATORY AND STORAGE BEHAVIOR OF FRESH CUT ´TOMMY ATKINS´ MANGO

Acta Horticulturae, 2005
The respiratory and storage behavior of fresh cut 'Tommy Atkins' mango, naturally ripened (NR) or with use of ethylene (RE), were studied. Fruits were selected, washed and disinfected (200 mgCl.L -1 ) and stored for 12 hours at 10°C. After this period, they were processed under hygienic conditions at 10°C, packaged in polyethylene terephthalate (PET ...
B.S. Souza, J.F. Durigan, J.R. Donadon, G.H.A. Teixeira, M.F.B. Durigan   +4 more
openaire   +1 more source

Tommy Atkins

Notes and Queries, 1883
openaire   +2 more sources

'TOMMY ATKINS' MANGO AS POLLENIZER FOR 'LILY'

Acta Horticulturae, 1997
A. Dag, D. Eisenstein, C. Degani, R. El-Batsri, M. Zelig, G. Ziv, S. Gazit   +6 more
openaire   +1 more source