Changes in organoleptic and biochemical characteristics of mango fruits treated with calcium chloride in hot water

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Hossain Anowar; Rana Masud; Uddin Salim; Kimura Yoshinobu

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF HORTICULTURE AND POSTHARVEST RESEARCH Year:2021 | Volume:4 | Issue:1 Page(s): 37-50

Download Full-Text

View:

Download:

Cites:

Information Journal Paper

Title

Changes in organoleptic and biochemical characteristics of mango fruits treated with calcium chloride in hot water

Author(s)

Hossain Anowar | Rana Masud | Uddin Salim | Kimura Yoshinobu | Issue Writer Certificate

Keywords

Biochemical characteristics

CaCl2 treatment

Mangifera indica

Postharvest technology

Shelf life

Abstract

Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and Biochemical characteristics of mango fruits for extension of shelf-life. Research Method: Mangoes were treated with different concentrations (0.0, 0.5, 1, 2, 3, 4 & 5 %) of CaCl2 in hot water (50°C) for 10 min and kept at 25±2°C over 12 days. Each treatment included 20 mangoes with three replications. The physiological changes were observed and Biochemical characteristics of mango fruits were analyzed. Findings: Better skin color and aroma were observed at 0.5~4.0% CaCl2 and no fungal infection was found at 3~5% CaCl2 as compared with untreated control whereas taste and texture of mangoes increased significantly with the increasing concentration of CaCl2. The Shelf life of treated mangoes increased 2~3 days with increasing concentration of 4~5% CaCl2 but slight skin shriveling and weight loss were observed. Higher concentration of CaCl2 treated fruits maintained higher values of moisture, ash, titratable acidity, vitamin-C, reducing sugar, starch, invertase activity whereas total soluble solid, total sugar, non-reducing sugar, total phenol, amylase, polyphenoloxidase activity decreased significantly. Limitations: In future, mechanism of CaCl2 in hot water for extending Shelf life of mangoes will be elucidated using molecular approach. Originality/Value: The treatment of 4% CaCl2 in hot water could be used to extend the Shelf life of mangoes up to 2~3 days with consumer acceptance.

Multimedia

No record.

Cites

No record.

References

No record.

Cite

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans