Biochemical changes in mango fruits, "Tommy Atkins" treated with calcium chloride preharvest and stored under refrigeration.
Chitarra A. B., Chitarra M. I. F., Evangelista R. M.
Author Affiliation: Department of Food Science, University of Lavras, Lavras - MG, Brazil.
: 79-81
Abstract : The biochemical changes in mango cv. Tommy Atkins fruits under cold storage, following the preharvest application of calcium chloride (CC), were investigated. CC solution at 0.0, 2.5 or 5.0% was sprayed on trees 40, 60 and 90 days after the flowering period. Harvested fruits were stored under 10°C and 90% RH for 35 days, during which the fruits were analysed weekly. CC at 5.0% resulted in lower mass loss (2.98%) and better texture than the 2.5% treatment. During storage, the firmness decreased from 125.21 to 69.68 N and mass loss increased from 1.1 to 4.29%. Softening was less evident in the 5.0% CC treatment. The calcium content in the peel was higher than that in the pulp. The cell wall cellulose declined significantly during storage, and the total uronide contents increased as the storage period was prolonged. Xylose, mannose and galactose were the predominant sugars. Xylose and galactose decreased during storage. In the control fruits, internal breakdown started to develop after 3 weeks of storage at 10°C, while CC-treated fruits did not show breakdown symptoms and were still firm and suitable for consumption at the end of the 5-week storage period.