Abstract:
This study was conducted by using Mango (Mangifera indica L.) and it was carried out
th
from 13
September to 29
th
September 2007. The mangoes were dipped in two different
solutions that are calcium chloride (CaCh) and hydrogen peroxide (H202) solutions with
different concentrations of 1 %, 2%, 3% and 4%. Subsequently, the mangoes were stored
at l 3
°
C for 16 days of storage. During the storage times, the mangoes were analyzed for
four different parameters that are colour, firmness value, total soluble solids and weight
loss every four days. Based on the results, all the four different concentrations of
calcium chloride and hydrogen peroxide respectively had no effect on the colour (Hue
angle) of the mangoes. Meanwhile 3% CaCh is the more effective treatment compared
with the other treatments and the untreated control mangoes in maintaining the firmness
of the mangoes. Treatment of 3% CaCh is also more effective compared with untreated
control mangoes and is equally effective with the other concentration of calcium
chloride and hydrogen peroxide solutions in maintaining the total soluble solids of
mangoes. On the other hand, dipping in four different concentrations of calcium chloride
and hydrogen peroxide respectively are effective in reducing the percentage of weight
lost compared to the untreated control mangoes.
