Postharvest treatment of mangoes with calcium.
Suntharalingam S.
Author Affiliation: Food Research Centre, PO Box 53, Gannoruwa, Peradeniya, Sri Lanka.
Tropical Science 36 : 14-17
Abstract : Fruits of mango cv. Willard were dipped in cold solutions containing up to 8% calcium chloride and 0.1% Tween-20 for 2 h. Fruits were kept under ambient (27±2°C, RH 55±15%) or cold storage conditions (15±2°C, RH 90±5%). Colour development and textural softening were retarded in treated fruits under both conditions. The rate of weight loss did not depend on the concentration of the dip solution. Fruits dipped in 6% CaCl2 showed lower weight loss than those dipped in 8% solution under both storage conditions. Skin injury was observed with the 8% solution. Concentrations of 4 and 6% extended shelf life to 9 days under ambient conditions and to 14 days under cold storage, compared with 4 and 7 days, respectively, for the controls. Organoleptic evaluation indicated an increased consumer preference for fruits treated with up to 6% CaCl2.