Effect of post-harvest calcium chloride dips on ripening changes in 'Julie' mangoes.
Mootoo A.
Author Affiliation: Central Experiment Station, Centeno, Ministry of Food Production, Trinidad and Tobago.
Tropical Science 31 : 243-248
Abstract : Mangoes (cv. Julie) were harvested at the green mature stage then washed, dried, equilibrated to 28°C and submerged in cold solutions (5°) of 0, 2, 4, 6 or 8% CaCl2 and 0.1% Tween 20 for 2 h. Fruits were again dried and then stored at 28° and 90% RH. Fruit ripening was evaluated by assessment of ground peel colour development and textural softening at regular intervals. Shelf life was judged to be the number of days that fruits remained marketable. Fresh weight loss was calculated and fruits were assessed for organoleptic acceptability at ripeness by a taste panel. Ca content of dried peel and pulp was determined by atomic absorption spectrophotometry. Data were statistically analysed and the results are graphically presented. The shelf life of fruits dipped in 2, 4, 6 and 8% CaCl2 was 8.6, 9.4, 14.6 and 14.8 days, respectively, compared with a shelf life of 4.5 days for untreated fruits. Peel Ca content increased from 188.3 mg/100 g dry weight in untreated fruits to 1027.1 mg/100 g dry weight in fruits dipped in 8% CaCl2. Organoleptic evaluation indicated an increase in consumer satisfaction for CaCl2-treated fruits. The rate of fresh weight loss was highest in untreated fruits over the first 6 days.