EFFECT OF CALCIUM AND EDIBLE WAX TREATMENTS ON OVERALL QUALITY OF ´KENT´ MANGOES DURING COLD STORAGE

‘Kent’ mango is one of the main mango cultivar commercialized in the world.
Nevertheless its perishable character reduces its life of shelf.
The objective of this work was to study the effect of different calcium applications, wax and combinations of both by the immersion method.
The fruit were stored at 10°C for 30 days and soon transferred to 20°C for 12 days.
Commercial-grade mangoes were treated hydrothermally and the following treatments were applied: control (T1); wax (T2); 0.5% CaCl₂ (T3); 0.5% CaCl₂+wax (T4); 1% CaCl₂ (T5); 1% CaCl₂+wax (T6). Respiration rate, general appearance and weight loss were evaluated daily, while firmness, pulp color, total soluble solids, pH, titratable acidity, calcium content in the peel and the pulp were determined at 3-day intervals.
Treatments T3, T4, T5 and T6 increased the calcium content in the peel of the fruit, with values proportional to concentrations applied.
In the pulp, the increase of the calcium content was smaller than ones in the peel.
Treatment T6 fruit, compared with the other treatments, had significant differences in respiratory rate and weight loss, and had a good appearance, without spots and rots at the 12 days of the evaluation to 20°C .

V International Postharvest Symposium

E. Bringas-Taddei, J. Mercado-Ruiz, J. Garcia-Robles, G. González-Aguilar, R. Troncoso, R. Báez-Sañudo, D. Petit-Jiménez

postharvest, Mangifera indica L., edibility, cold storage

https://doi.org/10.17660/ActaHortic.2005.682.171