Effect of calcium carbide treatment on ripening and quality of Velleicolomban and Willard mangoes.
Amarakoon R., Illeperuma D. C. K., Sarananda K. H.
Author Affiliation: Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka.
Tropical Agricultural Research 11 : 54-60
Abstract : Non-uniformity and delayed ripening have been identified as the major constraints of natural ripening of mangoes at room temperature. Use of high doses of calcium carbide (which releases the ethylene analogue acetylene) to induce ripening can make fruits unmarketable. This study was conducted to determine the best dose of calcium carbide to induce ripening of Velleicolomban and Willard mangoes. The effect of calcium carbide dose on organoleptic properties and the differences in chemical and organoleptic properties between artificial and naturally ripened fruits were studied. The best dose of calcium carbide required to induce ripening with the highest overall acceptability was 1 g/kg fruit. At this dose, no differences in total soluble solids content, titratable acidity and taste between artificially and naturally ripened fruits were observed. A method for proper use of calcium carbide was recommended.