EFFECT OF VARIOUS CALCIUM SALTS ON RIPENING OF MANGO FRUITS

Abstract

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 oC) 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 quality.