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Preserving Carabao Mango with Sucrose Solutions by Kate Ong is a document available to read on EtoBox.
This document presents a study that compares the effectiveness of different sucrose-water solutions in preserving carabao mangoes. It aims to address the problem of mango surplus and waste in the Philippines by developing a preservation method. The independent variable is the composition of the sucrose-water solution, while the dependent variable is the time before the mangoes start rotting. Mangoes will be preserved in solutions of either 10% or 30% sucrose and observed over 2 months. The goal is to help m
- Author
- Kate Ong
- Language
- EN