01809nam a2200265Ia 4500 IA_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. TOMMY 220117s xx 000 0 und d 184321 Disponible en PDF 1 ej. imp. ; 2 ej. CD Fertilizantes 40447 Fertilizers 151083 Food preservation 147450 Fruit maturity 156724 Maduración de las frutas 156725 Mango Control de calidad 156726 Mangoes Quality control 156727 Preservación de alimentos 144378 Ponce Hernández, Pedro, asesor 163704 Saucedo Veloz, Crescencio 156728 Valle Guadarrama, Salvador, asesor 157554 TESIS R67 2012 184321 184321