EFFECTS OF DIFFERENT SURFACTANTS ON CALCIUM UPTAKE AND ITS EFFECTS ON FRUIT RIPENING, QUALITY AND POSTHARVEST STORAGE OF MANGO UNDER MODIFIED ATMOSPHERE PACKAGING

Mature fruits of mango (Mangifera indica L.) cv. Haden were dipped in either distilled water or one of the following surfactants for ten minutes : Tween 20, Tween 80, Brij 30, Triton X-100 or Tergitol. And then dipped in a 8% calcium chloride aqueous solution for twenty minutes and dried, a fungicide solution containing Sportak (0.55 ml/L) was applied to these fruits and allowed to dry. The fruits were packed and sealed in modified atmosphere of packaging special bags for mango and stored at 13.5 ± 0.5°C to study their shelf life. Fruit ripening, quality and calcium content in the pulp as well as skin were analyzed after 30 days of fruit storage followed by ripening at 20°C. Postharvest treatment of calcium with surfactants improved the uptake of calcium in the skin and flesh of mango fruit as compared to calcium treatment alone. The application of calcium treatment reduced the concentrations of carbon dioxide in the sealed bags six days after storage. Concentrations of ethylene in the sealed bags increased during the storage period in the control and all treatments. Treatments with calcium significantly delayed fruit ripening, increased fruit firmness and reduced fruit rot as compared to the untreated fruits. The treatment of calcium chloride increased acid content of the fruits. All the treatments of calcium chloride have significantly increased total soluble solids; total sugars of the fruits as compared to the untreated fruits. Eating quality of the fruits was significantly improved with calcium treatment. These preliminary results showed that surfactants affect calcium uptake into the skin and pulp of mango fruit. Postharvest calcium treatments combined with modified atmosphere packaging improved fruit quality and prolonged shelf life of mangoes.