Changes in organoleptic and biochemical characteristics of mango fruits treated with calcium chloride in hot water
Publish Year: 1400
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JHPR-4-9_004
تاریخ نمایه سازی: 30 فروردین 1400
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.
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Authors
Md. Anowar Hossain
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-۶۲۰۵, Bangladesh.
Md. Rana
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-۶۲۰۵, Bangladesh.
Md. Uddin
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-۶۲۰۵, Bangladesh.
Yoshinobu Kimura
Department of Biofunctional Chemistry, Graduate School of Environmental & Life Science, Okayama University, Okayama ۷۰۰-۸۵۳۰, Japan
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