SharePostharvest treatment of mangoes with calcium.
Author(s) : SUNTHARALINGAM S.
Type of article: Article
Summary
Fruits of mango cv. Willard were dipped in cold solutions containing up to 8% calcium chloride and 0.1% Tween-20 for 2 hours. Fruits were kept under ambient (27 deg C, relative humidity 55%) or cold storage conditions (15 deg C, relative humidity 90%). Concentrations of 4 and 6% extended shelf life to 9 days under ambient conditions and to 14 days under cold storage, compared with 4 and 7 days, respectively, for the controls. Organoleptic evaluation indicated an increased consumer preference for fruits treated with up to 6% calcium chloride.
Details
- Original title: Postharvest treatment of mangoes with calcium.
- Record ID : 1998-0961
- Languages: English
- Source: Trop. Sci. - vol. 36 - n. 1
- Publication date: 1996
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Organoleptic property; Mango; Immersion; Tropical fruit; Storage life; Calcium chloride
-
Storability and quality preservation of sliced ...
- Author(s) : MASSANTINI R., KADER A. A.
- Date : 1995/04
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 336
View record
-
Kiwifruit size influences softening rate during...
- Author(s) : CRISOSTO C. H., GARMER D., SAEZ K.
- Date : 1999
- Languages : English
- Source: Calif. Agric. - vol. 53 - n. 4
View record
-
Influence of postharvest calcium treatment on s...
- Author(s) : PATRA D. I., SADHU M. K.
- Date : 1992
- Languages : English
- Source: South indian Hortic. - vol. 40 - n. 5
View record
-
Irradiation and storage effects on sensorial an...
- Author(s) : LACROIX M., JOBIN M., GAGNON M.
- Date : 1992
- Languages : English
- Source: Sci. Aliments - vol. 12 - n. 1
View record
-
Mango ripening before low temperature storage.
- Author(s) : LABOREM G., REYES F. J., RANGEL L.
- Date : 1992/05
- Languages : Spanish
- Source: Fruits - vol. 47 - n. 3
View record