Effect of Various Calcium Salts on the Post-harvest Quality of Mango (Mangifera indica L.)

Mujibur Rahman Khan, Md. Rifat Alam, Md. Tajul Islam

Abstract:

The effect of several calcium salts is differing on the ripening of the mango fruits in Bangladesh, which is frequently found. This study was conducted to discuss how different calcium salt concentrations affected mango ripening, export quality, and eating quality. Three different varieties of mango (Gopalvog, Langra, Himsagor) were taken. After harvesting, the fruits were immersed for l0 minutes in different calcium salt concentrations. Three calcium salts were taken in four concentrations 2.5, 5.0, 7.5 and 10 %. The salts were calcium chloride (CaCl2.2H2O), calcium sulphate (CaSO4. 2H2O) and calcium ammonium nitrate, Ca(NH4NO3)2. For the accuracy of the result, a control for every concentration was also included in which fruits were dipped in fresh water for 10 minutes. The mango fruits were ripened at ambient temperature (27±4 0c) in the paper carton-boxes lined and covered with newspapers. Calcium salts delayed the fruits ripening about 3 days as compared to the control fruits, however, it induced skin shriveling. CaSO4.2H2O also delayed fruits ripening but improved the pulp color. The gradual increase in concentration of calcium salts delayed the fruits ripening, but had negative effects on fruit quality by increasing skin shriveling and lowering flavor and taste of the mango fruits. On the other hand, the calcium ammonium nitrate had a poor influence in the mango fruits ripening. Although calcium salts delayed the ripening for some days, but it as well as decreased the fruits quality, thus, responsible for poor eating quality.

Keywords:

Calcium salts, Eating quality, Mango, Organoleptic evaluation, Post-harvest, Ripening

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