•Fruit stored at 5 °C for 12 d prior to ripening showed the highest level of lupeol.•Extended cold storage (24 d) increases the levels of vanillic acid and caffeic acid.•Total phenols, antioxidants and ascorbic acid increase when cold stored for 24 d.•Total phenols, mangiferin and phenolic acids in peel were higher in 13 °C stored fruit.
Building and Environment – Elsevier
Published: Mar 15, 2018
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