Improving the quality of ‘Keitt’ Mango using pre-harvest calcium lactate treatment and post-harvest applications of kojic and ascorbic acids

ABSTRACT

This study intended to enhance fruit quality, extend shelf life and maintain quality of ‘Keitt’ mango (Mangifera indica L.) by using edible compounds without affecting quality or taste. Pre-harvest foliar treatment using calcium lactate (CaL) was applied at 1 and 2% alone or in combination with one of the post-harvest dipping treatments of 2% ascorbic acid (AsA) or 0.3% kojic acid (KA), before storage at 4°C for 12 days during two successive seasons. Pre-harvest treatment with calcium lactate at 2% significantly enhanced the quality of ‘Keitt’ mango fruits at harvest. It was observed that all the conducted treatments were effective in maintaining the quality of the pre-prepared ‘Keitt’ mango as compared to the untreated ones. Pre-harvest application of 2% CaL + post-harvest 2% AsA was the most effective treatment under experimental conditions in terms of total phenols, ascorbic acid, TSS/acid ratio, overall appearance, colour purity, browning incidence, and decay percentage. CaL at 2% showed the lowest significant values of CPLW and it maintained the highest significant firmness compared with control.

KEYWORDS:

• Mango
• cold storage
• ascorbic
• calcium lactate
• kojic acid

Acknowledgments

The author acknowledges the technical assistance of Nagwa Khedr, who assisted in data collection.

Disclosure statement

No potential conflict of interest was reported by the author.