pH values of mangoes and papayas.

pH values of mangoes and papayas.

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This review describes several aspects related to microbiological safety in mangoes and papayas, such as incidence, outbreaks, internalisation and growth/survival of bacterial pathogens. Mangoes and papayas are often served sliced in food establishments in fresh pieces at salad bars, deli counters and as pulp juice. In general, these products do not...

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... shown in Table 2, variation in pH occurs in both fruits, depending on the variables mentioned, which is of paramount importance when conducting studies related to the behaviour of microorganisms in this food. ...

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... in Sri Lanka as a fruit as well as an ingredient in a variety of valueadded mango products. Recommended minimum daily intake of 400 g of fruit and vegetable by World Health Organization (WHO) and Food and Agricultural Organization (FAO) for prevention of chronic diseases and micronutrient deficiencies commonly occurred in less developed countries (Penteado. 2017). Mango fruit was identified as a good source of nutrition when consumed through the daily diet as well as a preventive way of non-communicable diseases such as cardiac diseases, cancer due to rich in antioxidants (Sivakumar et al. 2011). ...
... e), die-back (Botryodiplodia theobromae), sooty-mould (Meliola mangiferae) and stem-end-rot (Lasiodiplodia theobromae) in common (Raghavendra and Rao. 2016). Cross-contamination of the microorganisms at all stages of the value chain with fruits having a risk of foodborne diseases and microbial propagation occurred in a variable storage temperature (Penteado. 2017). Furthermore, its impact was identified at final consumption stage and as a consequence of non-availability of quality fruits to cater the higher demand consumers are experiencing the adversely selected bad-quality mangoes. This study was conducted to identify the consumer perspectives on good-quality mango selection attributes and thei ...
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