Effect of calcium chloride and gibberellic acid on storability of "Succary Abiad" mango fruits under cold storage.
Wahdan M. T., Habib S. E., Bassal M. A., Qaoud E. M.
Author Affiliation: Department of Horticulture, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.
The Journal of American Science 7 : 493-501
Abstract : This study was carried out in two successive seasons (2007 and 2008) on Succary Abiad cv. mango trees grown in Abou Swear region, Ismailia Governorate, Egypt. The trees were 30-year-old, planted at 7×7 meters apart. Fruits storability was improved by CaCl2 or GA3 treatments under cold storage. Fruit weight declined starting from the first week of cold storage up to the end of storage period. GA3 40 ppm dipping treatment showed the lowest fruit weight loss in the two seasons. The fruit pulp percentage gradually decreased as the storage periods elongated. Fruits from CaCl2 2% dipping showed the highest fruit pulp percentage compared with the control fruits. Fruit firmness was the highest in fruits treated with CaCl2 2% sprayed at two months after full bloom or dipping after harvesting. Moreover, SSC increased gradually up to the end of storage periods. While, titratable acidity in the fruits showed gradually decreasing up to the end of storage periods as compared with its values at the beginning of storage. The fruit SSC/acid ratios showed gradually increasing in its values higher than at zero time storage. Total sugars in the fruits increased as the storage period elongated to reach its maximum values at the end of storage period.