Calcium infiltration as a possible postharvest treatment to increase storage potential of mango fruit.
Eeden S. J. van
Author Affiliation: University of Pretoria, Pretoria 0002, South Africa.
Yearbook - South African Mango Growers' Association 12 : 26-27
Abstract : Mango cv. Keitt fruits were vacuum-infiltrated with CaCl2 solutions of 2, 4 or 6% and stored at 8 or 11°C for 28 days. After storage the fruits were held at 25° for 8 days. No significant differences were observed in skin colour, pulp colour, firmness, TSS or titratable acidity. Results showed a trend towards a reduction in the incidence of storage decay where fruits were treated with CaCl2. Ethylene production and respiration were lower in treated fruits than in controls and control fruits reached the senescent stage earlier than treated fruits.