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Mango

  • Chapter
Biochemistry of Fruit Ripening

Abstract

The mango (Mangifera indica Linn.), which is a dicotyledonous fruit of the family Anacardiaceae, originated in the Indo-Burmese region (Subramanyam et al., 1975; Tjiptono et al., 1984). It is produced principally in the developing countries of the tropics, with total world production estimated at 15.06 million tonnes (FAO, 1989).

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Authors
  1. C. Lizada
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Editors and Affiliations

  1. Horticulture Research International, Worthing Road, Littlehampton, West Sussex, BN17 6LP, UK

    Graham B. Seymour

  2. Department of Physiology and Environmental Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Jane E. Taylor

  3. Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Gregory A. Tucker

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Lizada, C. (1993). Mango. In: Seymour, G.B., Taylor, J.E., Tucker, G.A. (eds) Biochemistry of Fruit Ripening. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1584-1_8

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  • DOI: https://doi.org/10.1007/978-94-011-1584-1_8

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