Effect of Calcium Carbide Treatment on Ripening Time and Physicochemical Properties of Mango (Mangifera indica L.) Variety “Kent”, Côte d’Ivoire

Abstract

Aims: this study aims to find out appropriate method of application and the optimum dose of calcium carbide required to initiate ripening of mango var. “Kent”.
 Study Design: The experimental set-up was of a completely randomized design.
 Place and Duration of Study: This study was performed in the Department of Genetic and Biochemistry, at the Laboratory of Food Biochemistry of University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire, May 1, 2020.
 Methodology: Seventy uniform, mature green and healthy mangoes were bought from a local company and divided into five groups. The groups were divided into different calcium carbide levels as follows: 0 (control), 1 g/kg and 3 g/kg, CaC2 per fruit; 1 g/L and 3 g/L, CaC2 in distilled water to induce ripening at room temperature. The physicochemical analysis was carried out on both the unripe and ripened fruits.
 Results: The results obtained revealed that calcium carbide reduce significantly fruit ripening time from 6 days (naturally ripened fruit) to 3 days (3 g/kg) and 4 days (1 g/kg). The present study showed also that calcium carbide by spraying is not effective on mango ripening time. The physicochemical analysis indicated that CaC2 may induce negative changes on some quality parameters like firmness, pH, acidity, total soluble solids (3 g/kg, CaC2 per fruit) and vitamin C. However, the fruits subjected to 1 and 3 g/kg, exhibited an increase of skin brightness and yellowness whereas 1 g/kg increase slightly in TSS when compared to the control. Moreover, the study established that the ripening time and changes in quality parameters are dose and method dependent.
 Conclusion: The present investigation showed that the artificial ripening using calcium carbide could not keep quality physicochemical characteristics intact.

Postharvest characteristics of Ataulfo mango grown in Soconusco, Chiapas

“…This situation causes several biochemical changes, a respiration rate increase, the remodeling of the structural polysaccharides of the cellular wall, and consequently fruit softening (Gill et al, 2017). The fruits analyzed in this study had similar values to those reported by Cissé et al (2020) for the Kent and Côte d'Ivoire varieties (45-50 N). For their part, Aular and Natale (2013) mentioned that fruit texture has a series of internal and external characteristics that depend on environmental and nutrient factors, as well as on the parameters used to program the equipment used for the analysis (texturometers and tools).…”

“…The pH values are also similar to those reported by Shafique et al (2006), who recorded 2.5-5.4 pH values for the Fazli, Ashina, Langra, Surjapuri, Khirshapat, Gopalbhog, Kisanbhog, Mohanbhog, Latabombai, and Ranipasand varieties. Cissé et al (2020) Meanwhile, fruit firmness is an important physical parameter that the mango industry frequently seeks. Additionally, it is widely used to determine the ripeness state of the fruit ( Jassi et al, 2019).…”