Effect of calcium carbide on physical changes in mango fruits (cvs. Desi and Dusehri) during ripening.
Tauqir Abbas, Javaid Iqbal, Musahib-ud-Din Khan
Author Affiliation: Ayub Agricultural Research Institute, Faisalabad, Pakistan.
Journal of Agricultural Research (Lahore) 27 : 121-126
Abstract : Mango fruits of both cultivars harvested at the hard green stage were treated with calcium carbide (2 g/kg fruit) or not treated (controls). Both treated and control fruits were wrapped in paper and held in wooden perforated boxes for up to 12 days. After 12 days' storage, pulp and skin colour were more intense in treated than in control fruits. Calcium carbide treatment accelerated ripening and resulted in higher percentage weight loss during storage.