Abstract
Studies on ripening, shelf-life, physico-chemical parameters and organoleptic evaluation of mango fruits (Mangifera indica L.) Cv. Alphonso were carried out at the A block of mango orchard at UAS, GKVK Campus, Bangalore, Karnataka, India with the fallowing objectives: to evaluate the different concentrations of calcium chloride on ripening of certain varieties of mango; to study the effect of calcium chloride spray on shelf-life of different varieties of mango; to study the effect of calcium chloride spray on physico-chemical properties of mango and to study the effect of calcium chloride spray on organoleptic qualities of mango. The experiment was carried out in Completely Randomized Design wherein mango trees were sprayed with CaCl2 in the following treatments: T1: Control (no spray), T2: 0.50% spray of calcium chloride at 30 days before harvest, T3: 1.00% spray of calcium chloride at 30 days before harvest, T4: 1.50% spray of calcium chloride at 30 days before harvest, T5: 0.50% spray of calcium chloride at 15 days before harvest, T6: 1.00% spray of calcium chloride at 15 days before harvest, T7: 1.50% spray of calcium chloride at 15 days before harvest. The results revealed that 1.50% CaCl2 significantly increased the number of days taken for ripening of fruits, the shelf-life of fruits, physico-chemical parameters and organoleptic evaluation of mango fruits compared to control.
Highlights
Alphonso called as Badami, Apus, Gundu and Khader is one of the finest Indian mangoes and is rated to be the best by many in India and abroad
CaCl2 significantly increased the number of days taken for ripening of fruits, the shelf-life of fruits, physico-chemical parameters and organoleptic evaluation of mango fruits compared to control
Data on number of days taken for ripening of fruits, shelf-life of fruits, physico-chemical parameters of fruits and organoleptic qualities of fruits were recorded
Summary
Alphonso called as Badami, Apus, Gundu and Khader is one of the finest Indian mangoes and is rated to be the best by many in India and abroad. Calcium spraying increased the productivity of mango due to the reduction of abscission (Kumar et al, 2006) It enhances the mango quality by increasing the fruit firmness and by maintaining the middle lamella cells. The pre and post-harvest application of chemicals like calcium chloride and calcium nitrate are known to influence the quality and shelf-life of fruits during storage (Gill et al, 2005). Low fruit calcium levels have been associated with reduced post-harvest life and physiological disorders. Gofure et al (1997) studied on extension of post-harvest storage life of mango and they reported that the increase in calcium salts levels leads to delayed hastening but had bad effect on fruit quality by enhancing skin shriveling and reducing flavor and taste of the fruits. 2. To study the effect of calcium chloride spray on shelf-life of different varieties of mango. To study the effect of calcium chloride spray on organoleptic qualities of mango
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