A Study on the Effect of Postharvest Calcium Chloride Treatments on the Storability of Mango Fruits (Mangifera indica L.)

摘要

Mango fruits were collected from commercial orchard in Abu-Alkhaseb region south of Basrah during the growing season 2009. Selected fruits were similar in size and appearance. Others which were small and deteriorated were not selected. Fruits treatedafter harvest with calcium chloride solutions (2%, 4%, 6% w/v) in addition to control (distilled water only) and stored at 12°C and 95% relative humidity for twenty days. Studied properties were determined before storage, during'storage and at the end of storage. The results showed that treatment with calcium chloride (4%) was the best in controlling decay which could be noted after fifteen days of storage, retaining water content and increasing the percentage of juice in fruits, vitamin C, pecuc substances, chlorophyll A and total chlorophyll. Fruits treated with calcium chloride (4%) had excellent taste and very good appearance at the end of storage, followed by the treatments of calcium chloride (2%, 6%) which differed significantly from control. Statistical analysis showed that there were no significant differences between treatments with calcium chloride and control in their effect on total and reducing sugars, sucrose, fatty acids, chlorophyll B and carotene.