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  2. Ripening - Wikipedia

    en.wikipedia.org/wiki/Ripening

    In fruit, the cell walls are mainly composed of polysaccharides including pectin. During ripening, a lot of the pectin is converted from a water-insoluble form to a soluble one by certain degrading enzymes. [11] These enzymes include polygalacturonase. [9] This means that the fruit will become less firm as the structure of the fruit is degraded.

  3. Dried mango - Wikipedia

    en.wikipedia.org/wiki/Dried_mango

    Before the drying process begins, the mango that has been sliced will usually have moisture on the surface. Hot air drying is a major method of processing agricultural and sideline products, its principle being that hot air is flowing into the chamber to heat the material and speed up the flow of air so that the water drains away quickly and lets the mango slices dry.

  4. How to Store Mangoes the Right Way - AOL

    www.aol.com/lifestyle/store-mangoes-way...

    Yes, mangoes freeze well! For premium support please call: 800-290-4726 more ways to reach us

  5. Climacteric (botany) - Wikipedia

    en.wikipedia.org/wiki/Climacteric_(botany)

    Non-climacteric fruits ripen without ethylene and respiration bursts, the ripening process is slower, and for the most part they will not be able to ripen if the fruit is not attached to the parent plant. [3] Examples of climacteric fruits include apples, bananas, melons, apricots, tomatoes, as well as most stone fruits.

  6. How to Quickly Ripen Bananas, 6 Different Ways - AOL

    www.aol.com/quickly-ripen-bananas-6-different...

    This hack makes the magic happen pretty much overnight. #SpoonTip: Place a ripe fruit such as an apple or tomato in the bag as well. These other fruits also emit ethylene and will enhance ripening ...

  7. Dried fruit - Wikipedia

    en.wikipedia.org/wiki/Dried_fruit

    Fruit sugars add sweetness, humectancy, and surface browning, and control water activity. Fruit acids, such as malic acid and tartaric acid, contribute to flavor enhancement. The high drying and processing temperatures, the intrinsic low pH of the fruit, and the low water activity (moisture content) in dried fruit make them a stable food.

  8. Check out our 33 mango recipes for breakfast, dinner, dessert, and more, then close your eyes and imagine you’re on a tropical island vacation.

  9. Food drying - Wikipedia

    en.wikipedia.org/wiki/Food_drying

    In this case, food is flash frozen and put into a reduced-pressure system which causes the water to sublimate directly from the solid to the gaseous phase. Although freeze-drying is more expensive than traditional dehydration techniques, it also mitigates the change in flavor, texture, and nutritional value .