Author(s):

Shahin Mahmud, Abu Zaffar Shibly, Md. Monir Hossain, Md. Shakibul Islam, Rafiad Islam

Abstract: The effect of many calcium salts and CaC2 is diverge on the ripening of the mango fruits in Bangladesh, which is frequently found. Green and mature fresh mango fruits (mangefera indica, four types of sub-group was taken, lokhna-mangefera indica, hemsagor-mangefera indica, gopalvogh – mangefera indica, and langra- mangefera indica) were harvested and immersed for l0 minutes in different calcium salt concentration. CaC2 and three calcium salts were taken in four concentrations – 2.5, 5.0, 7.5 and 10 %. The salts were –calcium chloride (CaCl2), calcium sulphate (CaSO4) 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°c) in the paper carton–boxes lined and covered with newspapers. CaC2 acts as a fast ripening agent. but Calcium salts delayed the fruits ripening about 3 days as compared to the control fruits, however, it induced skin shriveling. CaSO4 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. CaC2 is a fast ripening agent and it was seen that, after spraying the CaC2 solution on the mango, they were ripped within 1/2days as compare to the controls were ripped within at least 5 days.

Pages: 210-215  |  3244 Views  741 Downloads

Download (458KB)