01625nam a2200229Ia 4500001093100000002005000931008003700981010001101018530002201029583002601051650002001077650001801097650002201115650002101137650003301158650003201191650003101223650003401254700003701288700003001325700004001355IA_In the experimental site were recorded weather variables and nutritional, and laboratory quality variables: total soluble solids (TSS), acidity, ascorbic acid, firmness, peel and pulp color (chroma, lightness [L] and hue angle) , respiration and physiological weight loss. Experimental design was split plot treatment, data were subjected to analysis of variance and subsequently performed the comparison of means (Tukey a = 0.05). Fertilization programs significantly affect breathing, physiological weight loss, firmness, TSS, ascorbic acid, L color shell and L and chroma of flesh color, but no, acidity, hue and chroma of shell color and hue color of pulp. The normal fertilization program could slow the ripening fruit, but used the temperature of cold storage chilling injury caused by what is suggested to increase the storage temperature to improve the quality, as the mango 'Tommy Atkins' is intended to export market.MADURACION Y CALIDAD DE FRUTOS DE MANGO CV. TOMMY220117s    xx            000 0 und d  a184321  aDisponible en PDF  a1 ej. imp. ; 2 ej. CD  aFertilizantes    aFertilizers    aFood preservation  aFruit maturity    aMaduración de las frutas    aMangoxControl de calidad    aMangoesxQuality control    aPreservación de alimentos    aPonce Hernández, Pedro, asesor1 aSaucedo Veloz, Crescencio  aValle Guadarrama, Salvador, asesor