ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of calcium and edible coating to maintain the quality of ‘Kent’ mangoes during cold storage.

Petit-Jimenez D., Bringas-Taddei E., Mercado-Ruiz J., Garcia-Robles J., Gonzalez-Aguilar G., Troncoso-Rojas R., Baez-Sanudo R.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.59

2004

บทคัดย่อ

The ‘Kent’ mangoes are characterized, being o­ne of the main varieties for commercialization, nevertheless his perishable character reduces his shelf life.The main objective of this work is to maintain its postharvest quality through combined applications of calcium and an edible coating.

The fruits were treated hydrotermically, selecting them according to size, colour and weight.They were submerged in different solutions: a)Wax; b) 0.5% CaCl₂; c) 0.5% CaCl₂ + Cera; d) 1% CaCl₂ and e) 1% CaCl₂ + Cera.Then, storage at 10 °C by 30 days and transferred to 20 °C to make quality evaluations.Rate of respiration, general appearance and loss of weight were made daily, while firmness, colour of the pulp, total solids, pH, titrable acidity, amount of total calcium in the rind and the pulp were made every three days.

The immersions with CaCl₂ increased the calcium content in the rind of the fruits, with proportional values to the concentrations applied compared with the witness.The amounts of calcium in the pulp were no significant.Damages in the surface of the fruits by the application of solutions of CaCl₂ were not observed at 0.5 and 1%.The fruits dealt with CaCl₂ + Cera showed significant difference with the rest of the treatments, being observed an excellent and good appearance, free of spots and without decay during the first 9 days of the evaluation.Similarly, a low in the respiratory rate and the loss of weight in the fruits was observed.Retention of the firmness was not obtained.