Effect of calcium chloride application on hydrothermally treated mango cv. Tommy Atkins fruits.
Freire Júnior M., Chitarra A. B.
Author Affiliation: Embrapa-Centro Nacional de Pesquisa de Tecnologia Agroindustrial de Alimentos (CTAA), Av. das Américas 29501, Guaratiba, CEP 23020-470 Rio de Janiero, RJ, Brazil.
Pesquisa Agropecuária Brasileira 34 : 761-769
Abstract : Mango fruits were immersed for 90 min in 0, 2 or 4% CaCl2 at 46.1°C. After treatment, fruits were stored at 10°C for up to 22 days. There was a positive correlation between the amount of Ca applied and the amount of Ca present in the peel, although low penetration into the flesh was observed. It was demonstrated that Ca reduces anthracnose [Glomerella cingulata] symptoms. It was also verified, by observing the external appearance of the fruits, that the best results were obtained when 4% of calcium chloride was used, although this concentration did not guarantee export quality. Calcium chloride application did not increase fruit shelf life.