Tropical fruits have their origin in the tropics and require rather a tropical or subtropical
climate; and do not tolerate frost. The tropical zone stretches from 23.4° North latitude to …

Ten mango cultivars which are commonly found in the region were selected for the study.
Optimization of fermentation conditions (like yeast strain, pectinase enzyme, pH and …

Mango (Mangifera indica L) is the most popular and the choicest fruit of India. A major
portion (nearly 60–70%) of the total quantity produced is locally consumed and a sizable …

Mango is commercially grown in more than 90 countries world wide and is consumed both
in fresh or processed form. In Kenya, its production has greatly increased for the last ten …

Mango is one of the most important tropical fruits in Kenya. Increased production has been
observed over years paralleled by large postharvest losses which are partly attributed to …

This study investigated the effect of initial sugar concentrations (° Brix of 17, 23 and 30) on
mango wine composition fermented by Saccharomyces cerevisiae MERIT. ferm. It was found …

India is the largest producer of fruits in the world with an annual production of 46 million
tons, However, accounting to 10% of the world production 20-30% of production get spoiled …

Mangifera indica (Mango) is a fruit with good nutritional attributes but has short shelf-life
under the prevailing weather conditions in tropical countries like Nigeria. Therefore …

Abstract Mango (Mangifera Indica L.) is a major tropical fruit rich in sugar, organic acids and
flavonoids, making it suitable fruit for wine making. In the present study, five varieties of …

Wine production from banana and pineapple wastes (Musa acuminata and Ananas
comosus) was carried out by controlled fermentation for 5 days. Fermentation of these …