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.
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Claims 7
Claim · model-written summary
Calcium carbide at 3 g/kg shortened ripening from 6 to 3 days.
- Taxon
- Mango
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- 3 g/kge0
- Outcome
- fruit ripening timee0
- Direction
- reducee0
- Value
- 3 dayse0
- Qualifier
- 6 dayse0
- Comparator
- naturally ripened fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
t0“Mango (Mangifera indica L.)”
e0“calcium carbide reduce significantly fruit ripening time from 6 days (naturally ripened fruit) to 3 days (3 g/kg)”
Claim · model-written summary
Calcium carbide at 1 g/kg shortened ripening from 6 to 4 days.
- Taxon
- MangoMangifera indicat0
- Treatment
- 1 g/kge0
- Outcome
- fruit ripening timee0
- Direction
- reducee0
- Value
- 4 dayse0
- Qualifier
- 6 dayse0
- Comparator
- naturally ripened fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mango (Mangifera indica L.)”
e0“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)”
Claim · model-written summary
Sprayed calcium carbide was ineffective for mango ripening time.
- Taxon
- mangoMangifera indicae0
- Treatment
- calcium carbide by sprayinge0
- Outcome
- mango ripening timee0
- Direction
- not effectivee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mango (Mangifera indica L.)”
e0“calcium carbide by spraying is not effective on mango ripening time.”
Claim · model-written summary
Calcium carbide at 3 g/kg may negatively change firmness, pH, and acidity.
- Taxon
- MangoMangifera indicat0
- Treatment
- 3 g/kg, CaC2 per fruite0
- Outcome
- firmness, pH, aciditye0
- Direction
- negative changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mango (Mangifera indica L.)”
e0“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.”
Claim · model-written summary
Calcium carbide at 3 g/kg may negatively change total soluble solids and vitamin C.
- Taxon
- MangoMangifera indicat0
- Treatment
- 3 g/kg, CaC2 per fruite0
- Outcome
- total soluble solidse0
- Direction
- negative changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mango (Mangifera indica L.)”
e0“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.”
Claim · model-written summary
Both 1 and 3 g/kg treatments increased skin brightness and yellowness.
- Taxon
- MangoMangifera indicat0
- Treatment
- 1 and 3 g/kge0
- Outcome
- skin brightness and yellownesse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mango (Mangifera indica L.)”
e0“the fruits subjected to 1 and 3 g/kg, exhibited an increase of skin brightness and yellowness”
Claim · model-written summary
The 1 g/kg treatment slightly increased TSS compared with control.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mango (Mangifera indica L.)”
e0“1 g/kg increase slightly in TSS when compared to the control.”
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