Treatment with calcium chloride at postharvest delays the degreening and loss of firmness of papaya/UENF/Caliman01/Tratamento com cloreto de calcio na pos-colheita retarda o desverdecimento e a perda de firmeza do mamao UENF/Caliman01

• Published in: Revista Brasileira de fruticultura p. 588
• Main Authors: Silva, Willian Batista, Silva, Glaucia Michelle Cosme, Da Silva, Ligia Renata, Waldman, Walter Ruggeri, De Oliveira, Jurandi Gonsalves
• Format: Journal Article
• Language: Spanish
• Published: Sociedade Brasileira de Fruticultura 01-09-2015
• Subjects: Brasil
• ISSN: 0100-2945
• DOI: 10.1590/0100-2945-158/14

In order to prolong the shelf life and maintain the quality of Papaya/UENF/Caliman01, different concentrations of Ca[Cl.sup.2] applied by vacuum infiltration were tested. The fruit were separated into six groups: control (no treatment) and treatments with Ca[Cl.sub.2] at 0%, 2%, 4%, 6%, and 8% Ca[Cl.sub.2] (w/v), applied by immersion under vacuum during 3 min at 50kPa tension. Further analysis was then performed with respect to weight loss, fruit firmness, mesocarp firmness, hue angle color, soluble solids (SS), titratable acidity (TA), ascorbic acid, total sugars, and the SS/TA ratio. The calcium treatment did not affect the weight loss, which generally increased over time. However, the fruit remained green and firm longer when treated with Ca[Cl.sup.2] at 6% and 8% (w/v). The use of Ca[Cl.sup.2] did not affect chemical fruit characteristics such as soluble solids, titratable acidity, and SS/TA ratio, but did decrease the synthesis of ascorbic acid and the degradation of soluble sugars.