Response of Various Calcium Salts on Delaying the Ripening and Fruit Quality of Mango (Mangifera Indica L.}

Abstract

The post harvest study in Dashehari mango was carried out in post harvest laboratory of the department of Horticulture during 2012 .:... 13 with 3 calcium salts with a view to find out their response on ripening behaviour and storage quality of mango. Three calcium salts, namely, calcium chloride, calcium nitrate and calcium sulphate were used as post harvest treatment, while the control fruits were treated with fresh water .. Among the calcium salts, calcium chloride was more effective in delaying the ripening as compared to other two salts. The moderately higher concentrations (4-6%) of calcium chloride were responded better in delaying the ripening. Fruits treated with either calcium salts showed symptoms of shrivelling. The increase in concentrations of calcium salts had negative effect on shrivelling of the stored fruits. However, calcium chloride application was more effective in reducing the incidence of decay of stored fruits in comparison with control. As combined effect of salts and concentrations is concerned, only 2% calcium chloride resulted in better organoleptic quality than control up to 7th day of storage after that the calcium salts treated fruits had poor organoleptic quality than control. Based on the results obtained in the present study it was concluded that 2-4% calcium chloride by and large had better effect on dell ying the ripening, reducing decay loss, acid content and improving sensory traits, organoleptic and storage quality of stored fruits. However, organoleptic quality, marketability and shrivelling free skin quality of stored fruits were deteriorated with higher concentrations of calcium salts. This indicates that the delay in ripening of mango fruits due to calcium salts may aft t the fruit quality.