01774nam a2200253Ia 4500001093100000002005000931008003700981010001101018530002201029583002601051650002701077650002601104650003001130650002901160650004101189650004001230650003901270650004201309700004501351700003801396700004801434942001901482999001901501IA_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  940447  aFertilizers  9151083  aFood preservation9147450  aFruit maturity  9156724  aMaduración de las frutas  9156725  aMangoxControl de calidad  9156726  aMangoesxQuality control  9156727  aPreservación de alimentos  9144378  aPonce Hernández, Pedro, asesor91637041 aSaucedo Veloz, Crescencio9156728  aValle Guadarrama, Salvador, asesor 9157554  cTESIS R67 2012  c184321d184321