The effects of applying calcium chloride solution (CaCl2 ) on Van Dyke mango fruit (Mangifera indica L.) storage life and quality
Mature green mangos cv. Van Dyke were harvested in the Frutol orchard located in El Espinal, Tolima department. Average climatic conditions were: 29° C temperature, 431 m.a.s.l. altitude, 70% relative humidity (RH) and 1.368 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. 15% and 20% CaCl2 concentrations were harmful, since they impeded maturation. It was found that there was a direct correlation between calcium content in the exocarp and calcium content in the fruit’s mesocarp. This ratio was lineal. Weight losses were inversely proportional to calcium content in the pulp. It was also found that the combination of an adequate storage temperature (12° C) and using 10% CaCl2 allows post-harvest mango cv. Van Dyke shelf-life to become extended, reducing the fruits’ ripening speed.
| Main Authors: | , , |
|---|---|
| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias Agrarias
2003
|
| Online Access: | https://revistas.unal.edu.co/index.php/agrocol/article/view/17825 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|