changes in organoleptic and biochemical characteristics of mango fruits treated with calcium chloride in hot water

Purpose: in bangladesh, mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. this study aimed to evaluate the effects of cacl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension of shelf-life. research method: mangoes were treated with different concentrations (0.0, 0.5, 1, 2, 3, 4 & 5 %) of cacl2 in hot water (50c) for 10 min and kept at 252°c over 12 days. each treatment included 20 mangoes with three replications. the physiological changes were observed and biochemical characteristics of mango fruits were analyzed. findings: better skin color and aroma were observed at 0.5~4.0% cacl2 and no fungal infection was found at 3~5% cacl2 as compared with untreated control whereas taste and texture of mangoes increased significantly with the increasing concentration of cacl2. the shelf life of treated mangoes increased 2~3 days with increasing concentration of 4~5% cacl2 but slight skin shriveling and weight loss were observed. higher concentration of cacl2 treated fruits maintained higher values of moisture, ash, titratable acidity, vitamin- c, reducing sugar, starch, invertase activity whereas total soluble solid, total sugar, non-reducing sugar, total phenol, amylase, polyphenoloxidase activity decreased significantly. limitations: in future, mechanism of cacl2 in hot water for extending shelf life of mangoes will be elucidated using molecular approach. originality/value: the treatment of 4% cacl2 in hot water could be used to extend the shelf life of mangoes up to 2~3 days with consumer acceptance.