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
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Organoleptic property; Mango; Immersion; Tropical fruit; Storage life; Calcium chloride
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