The effects of applying calcium chloride solution (CaCl2) on Van Dyke mango fruit (Mangifera indica L.) storage life and quality.
Galvis J. A., Arjona H., Fischer G.
Author Affiliation: Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia.
Agronomía Colombiana 21 : 190-197
Abstract : Mature green mangoes (cv. Van Dyke) were harvested in the Frutol orchard located in El Espinal, Tolima department, Colombia. Average climatic conditions were: 29°C temperature, 431 m.a.s.l., 70% relative humidity (RH) and 1368 mm/year rainfall. Fruit was graded by sanity and maturity after being harvested and then treated with 0, 10, 15 and 20% (W/V) calcium chloride solution at room temperature and then stored at 12°C, 85-90% RH for 10, 20 and 30 days with complementary 5-day maturation at 18°C and 70% RH. It was found that 10% CaCl2 extended the shelf-life of the fruit, allowing fruits to ripen after storage. CaCl2 at 15 and 20% were harmful, since they impeded maturation. There was a direct correlation between calcium content in the exocarp and calcium content in the mesocarp. This ratio was lineal. Weight losses were inversely proportional to calcium content in the pulp. The combination of an adequate storage temperature (12°C) and using 10% CaCl2 allows postharvest mango cv. Van Dyke shelf-life to become extended, reducing the fruit ripening speed.