Effect of calcium infiltration on delayed ripening of three mango cultivars in Indonesia.
Wills R. B. H., Yuen M. C. C., Sabari, Laksmi L. D. S., Suyanti
Author Affiliation: Department of Food Science and Technology, University of New South Wales, Kensington 2033, NSW, Australia.
ASEAN Food Journal 4 : 67-68
Abstract : Mature unripe fruits of 3 cultivars were dipped in a 4% (w/v) Ca solution under sub-atmospheric pressures ranging from 20 to 80 kPa (cv. Cengkir) or 20 to 100 kPa (cultivars Arumanis and Gedong) for 4.5 min. All fruits were stored at 23°C and evaluated daily for ripeness using texture and skin colour indices. Untreated Cengkir fruits and fruits dipped in Ca at 80, 60, 40 and 20 kPa ripened within 4.7, 4.6, 7.1, 11.4 and 11.6 days, respectively, according to texture ratings. In the above treatments, 0, 0, 10, 33 and 43%, respectively, of fruits failed to ripen due to rotting. Colour changes lagged behind textural changes by about one day. Over 90% of Cengkir fruits dipped in Ca at 20 or 40 kPa rotted before attaining a ripe colour score. Untreated Arumanis fruits and fruits dipped in Ca at 100, 80, 60, 40 and 20 kPa ripened within 9.3, 10.6, 10.0, 10.9, 14.2 and 15.6 days, respectively, according to texture ratings. Rotting was greater than in Cengkir, with 3, 7, 20, 28, 55 and 57%, respectively, of fruits subjected to the above treatments failing to ripen due to rotting. Skin colour changes were similar in all treatments. Ca had only a small effect on ripening of Gedong fruits, with days to ripening varying from 13.7 (Ca at 100 kPa) to 15.6 (Ca at 20 kPa), compared with 12.6 in untreated fruits. About 10% of untreated fruits rotted before becoming ripe and rotting increased to 30-50% in fruits dipped at 20 and 40 kPa. Colour changes were delayed by 1-2 days only in fruits dipped in Ca at 20 and 40 kPa. Unlike Cengkir fruits which are readily purchased green, Gedong fruits must attain a yellow-orange colour for consumer acceptance.