Effect of calcium carbide on ripening and quality of Alphonso mangoes.
Nagaraj P., Ramana K. V. R., Prasad B. A., Mallikarjunaradhya S., Patwardhan M. V., Ananthakrishna S. M., Rajpoot N. C., Subramanyan L.
Author Affiliation: Central Food Research Institute, Mysore-570 013, India.
Journal of Food Science and Technology, India 21 : 278-282
Abstract : Non-uniform and delayed ripening was a major problem during storage and ripening under ambient conditions. Acetylene, added as calcium carbide at 2 g/kg, ensured uniform and early ripening, the time being reduced to 7 days from 14-17 days in the control. Change in skin colour was associated with softening of fruits. There was a sharp decline in acidity and increases in pH and total soluble solids. The rate of carotenoid synthesis in the pulp of treated fruits was higher in the initial stages but the total carotenoid content was lower than in the control after the fruits were fully ripe. Aroma was less in the treated fruits as indicated by sensory evaluation.