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The Effects of Cac2 and Different Calcium Salt on Mango Fruits Ripening in Bangladesh

Shahin Mahmud
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902

Abu Zaffar Shibly
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902

Md. Monir Hossain
Department of Chemistry, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902

Md. Shakibul Islam
Department of Chemistry, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902

Rafiad Islam
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902

Abstract/ Executive Summary:

The effect of many calcium salts and CaC₂ is diverge on the ripening of the mango fruits in Bangladesh, which is frequently found. Green and mature fresh mango fruits (mangefera indica, four types of subgroup was taken, lokhna-mangefera indica, hemsagor-mangefera indica, gopalvogh – mangefera indica, and langra- mangefera indica) were harvested and immersed for l0 minutes in different calcium salt concentration. CaC2 and three calcium salts were taken in four concentrations – 2.5, 5.0, 7.5 and 10 %. The salts were –calcium chloride (CaCl2), calcium sulphate (CaSO4) and calcium ammonium nitrate Ca[NH4NO3]2. For the accuracy of the result, a control for every concentration was also included in which fruits were dipped in fresh water for 10 minutes. The mango fruits were ripened at ambient temperature (27°±4°c) in the paper carton–boxes lined and covered with newspapers. CaC₂ acts as a fast ripening agent. but Calcium salts delayed the fruits ripening about 3 days as compared to the control fruits, however, it induced skin shriveling. CaSO₄ also delayed fruits ripening but improved the pulp color. The gradual increase in concentration of calcium salts delayed the fruits ripening, but had negative effects on fruit quality by increasing skin shriveling and lowering flavor and taste of the mango fruits. On the other hand, the calcium ammonium nitrate had a poor influence in the mango fruits ripening. Although calcium salts delayed the ripening for some days, but it as well as decreased the fruits quality, thus, responsible for poor eating quality. CaC₂ is a fast ripening agent and it was seen that, after spraying the CaC₂ solution on the mango, they were ripped within 1/2days as compare to the controls were ripped within at least 5 days.

Keywords: Calcium Carbide, Calcium Chloride, Calcium Sulfate, Calcium Ammonium Nitrate, Organoleptic Evaluation, Ripening

Location: University of Mawlana Bhashanence and Technology, Tangail, Dhaka, during june – july, 2014

Start Date: 00-06-2014

End Date: 00-07-2014

Program Area: Quality and Nutrition

Commodity: Mango

Objectives:

In the present study different concentration of various calcium salts (i.e. Calcium chloride, calcium sulphate and calcium ammonium nitrate) were used to ascertain their effects on delaying the ripening, export quality and eating quality of mango fruits.

Methodology:

This study was conducted to discern the many biological and morphological effects of the CaC₂ and calcium salts on ripening of mango fruits (Mangefera indica L.) at university of Mawlana Bhashanence and Technology, Tangail, Dhaka, during june – july, 2014. Four types of the mangoes (Lokhna, Himsagor, Gopalvogh And Langra), which were fresh and mature, were harvested in the evening from the largest mango garden situated in the natore, Rajshahi. In next morning, these fruits were cleaned with the cloth. Four types of mangoes were separately treated with the 2.5, 5.0 7.5 and 10% CaC₂, CaCl₂, CaSO₄ and Ca[NH4NO₃]2 solutions by dipping for 10 minutes. A control was also included in (every cases in every salts concentration) which fruits were immersed in fresh water for about 10 minutes as like as the samples. There were 64 samples were used for CaC₂ and calcium salts in different concentration and 16 controls fruits were also used to judge accurate answer. Every sample was labeled properly with its group name, salts name, and salts concentration, date and time. The fruits were stored accurately for ripening at ambient temperature (27±4°c) in boxed lined and covered with newspaper. The experiment was laid out as factorial with completely randomized design, having two factors, (salts and concentration) and four replications. The data were recorded on color of the fruits at ripening; skin shriveling of the fruits at ripening, aroma of the fruits at ripening, pulp color of the fruits at ripening, flavor and taste of the fruits at ripening and many other morphological and physiological properties and changes. (Anjum et al., 2004). Sensory evaluation The physiological and morphological change of the fruits before and after ripening, with or without any chemicals, was observed very carefully and regularly. The organoleptic evaluation of fruits for skin color shriveling, aroma, pulp color, flavor and taste was done using the hedonic scale method of (Peryam and pilgrim, 1957). Ten qualified judges were employed in the panel who were asked to score the above mentioned parameters using the 10 points hedonic scale,10 being the highest score indicating most acceptable and zero the least. For proper evaluation and better accuracy, the SD (standard deviation) for each parameter was computed by the method of steel and torrie, (1980). All parameters were checked daily and in every case, the fraction of the day was also calculated and their changes were also well established by proper judgment.

Source of Information: Journal of Pharmacognosy and Phytochemistry 2015; 4(1): 210-215

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In Bangladesh, the use of different harmful carcinogenic chemical like the calcium carbide is most commonly used as ripening agent for fruits, while other calcium salts are used to delay fruit ripening agents for local fruit industries but the eating quality of these fruits were poor. The use of calcium carbide is being discouraged worldwide, due to associated health hazards. Calcium carbide treatment of food is extremely hazardous because it contains traces of arsenic and phosphorous, and once dissolved in water, it produces acetylene gas that can affect the different body organs. CaC₂ treated fruits are strongly prohibited, although it is not maintained. So it is the high time to be concerned about use of chemical in different fruits. It should always remind that, “All natural things are real beauty containing real taste and contain wonderful our flavor, aroma and texture as like as the nature wonder.”

Knowledge Management: Journal