Effect of calcium chloride in the storage of mango (Mangifera indica) cv. Tommy Atkins.
Galvis V. A., Hernández G. M. S.
Author Affiliation: Planta Vegetales, Instituto de Ciencias y Tecnología de Alimentos (ICTA), Universidad Nacional, Bogotá, Colombia.
Agronomía Colombiana 11 : 68-72
Abstract : Following a preheating treatment (immersion in water at 46°C for 55 min), mango cv. Tommy Atkins fruits were immersed in 15, 20 or 25% (by weight) CaCl2 solution at 6° for one hour. Controls were not treated with CaCl2. After this, fruits were dried, packed in boxes and stored at 10° and 90% RH, during which weight loss, respiration, Brix, pH and acidity were determined regularly. The best results were obtained with 15% CaCl2, which resulted in the longest storage period (38 days), while allowing fruits to fully mature. The highest CaCl2 concentration inhibited normal fruit development and maturation.