Effect of Calcium Carbide Treatment on Ripening Time and Physicochemical Properties of Mango.......

The goal of this study is to determine the best method of application and the optimum dose of calcium carbide for ripening mango var. "Kent."

Study Design: The experiment was set up in a completely randomised manner.

The research was carried out in the Department of Genetic and Biochemistry, Laboratory of Food Biochemistry, University Peleforo Gon Coulibaly, Korhogo, Côte d'Ivoire, from May 1, 2020 to May 1, 2020.

Methodology: A local company purchased 70 uniform, mature, green, and healthy mangoes, which were separated into five groups. The following calcium carbide levels were assigned to the groups: CaC2 at concentrations of 0 (control), 1 g/kg, and 3 g/kg per fruit; 1 g/L and 3 g/L CaC2 in distilled water to stimulate ripening at room temperature. Both unripe and matured fruits were subjected to physicochemical examination.

Results: Calcium carbide reduced fruit ripening time from 6 days (naturally ripened fruit) to 3 days (3 g/kg) and 4 days (1 g/kg) according to the findings. The current study also shown that spraying calcium carbide on mango ripening time is ineffective. CaC2 may cause unfavourable changes in some quality characteristics such as firmness, pH, acidity, total soluble solids (3 g/kg, CaC2 per fruit) and vitamin C, according to the physicochemical analysis. When compared to the control, the fruits exposed to 1 and 3 g/kg showed an increase in skin brightness and yellowness, as well as a modest increase in TSS. Furthermore, the study found that ripening time and quality parameter changes are dose and technique dependant.

Conclusion: The current study found that artificial ripening with calcium carbide failed to maintain quality physicochemical features.

Please see the link :- https://www.journalcjast.com/index.php/CJAST/article/view/31092