Effect of Various Calcium Salts on Ripening of Mango Fruits
نویسنده
چکیده
Green mature fruits of mango cv. SS-1 (Kala Chaunsa) were immersed for 10 minutes in 2.5, 5.0 or 7.5% calcium chloride (CaCl2.2H2O), calcium sulphate (CaSO4.2H2O) or calcium ammonium nitrate {Ca(NH4NO3)2} solutions. A control was also included in which fruits were dipped in fresh water for 10 minutes. The fruits were ripened at ambient temperature (25 ± 3 C) in boxes lined and covered with newspaper. Calcium chloride delayed the fruit ripening about 3 days as compared to control and resulted in better aroma of the fruits, however, it induced skin shrivelling. Calcium sulphate treatments resulted in improved pulp colour. The increase in concentration of calcium salts resulted in delayed ripening but had negative effect on fruit quality by increasing skin shrivelling and lowering flavour and taste of the fruits. Calcium chloride at 5.0% delayed the ripening for 4 days and resulted in better skin and pulp colour but with increased skin shrivelling and poor flavour and taste, indicating poor eating
منابع مشابه
Effect of Potassium Permanganate on Physico-Chemical Changes and Shelf Life of Mango (Mangifera indica L.)
Mango fruits (cv. Fazli and Khirsapat) were treated with 3 dosages (5, 10 and 20g) of Potassium permanganate (PP) and kept in sealed polythene bags at normal room temperature (28-33 C). It was observed that PP had little effect on colour development in both the cultivars. All the treated fruits remained green upto 6 days of storage. All the treatments delayed ripening of mango fruits from 2.37 ...
متن کاملEffect of Wrapping Papers on Physiological Changes and Shelf-life of Mango cv. Langra
Effect of different wrapping postharvest treatments viz. T0 (control treatment), T1 (White paper), T2 (Brown paper), T3 (Tissue paper) and T4 (News paper) on physical changes of mango var. Langra were analyzed. Among, the treatments, the maximum 5.25 days was required for ripening in Langra which was kept in white paper and minimum 3.573 days for ripening was recorded in control fruits of mango...
متن کاملCloning and expression of ethylene receptor ERS1 at various developmental and ripening stages of mango fruit.
Ethylene induces characteristic ripening reactions in climacteric fruits through its binding to histidine-kinase (HK) receptors, activating the expression of ripening genes. Ethylene receptors have been found in Arabidopsis thaliana (Brassicaceae) and some fruits; number and expression patterns differ among species. In mango, only ethylene receptor ETR1 was known. We cloned ERS1 cDNA from mango...
متن کاملPostharvest Quality of Mango (mangifera Indica L.) Fruit as Affected by Chitosan Coating
The effect of coating with irradiated Crab and Shrimp chitosan (CHIirr, Mv = 5.14 × 104) and un-irradiated Crab chitosan (CHIun, Mv = 2.61 × 105) on postharvest preservation of mango (Mangifera indica L.) fruit was studied. Irradiation at 100 kGy and 200 kGy of both Crab chitosan and Shrimp chitosan were used and the fruits were stored at 15°C ± 1°C and 85% relative humidity for 6 weeks. The ef...
متن کاملIncreasing Shelf Life and Maintaining Quality of Mango by Postharvest Treatments and Packaging Technique
This experiment was carried out to increase the shelf life and maintaining the quality of mango (Mangifera indica) fruits. There were two factors. Factor A: postharvest treatments with six levels (1. untreated (control), 2. washing with chlorine, 3. dipping (5 minutes) in calcium chloride (CaCl2), 4. dipping (5 minutes) in bavistin and rinse in clean water, 5. hot water treatment and 6. tap wat...
متن کامل