Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

To meet the increasing consumer demands for fruits, the implementation of artificial ripening techniques using synthetic chemicals has become increasingly commonplace among less ethical fruit production companies in today's global market. The objective of present work was to establish a differe...

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Published in:Scientific reports 2024-01, Vol.14 (1), p.2121-2121, Article 2121
Main Authors: Hussain, Ashiq, Kausar, Tusneem, Siddique, Tahira, Kabir, Khurram, An, Qurat Ul, Rukhsar, Farwa, Gorsi, Faiza Iftikhar, Yaqub, Shazia, Kauser, Samina, Rehman, Abdul, Najam, Ayesha, Haroon, Haseeb, Rafiu, Agbaje, Korma, Sameh A, Mahdi, Amer Ali
Format: Article
Language:eng
Subjects:
Acetylene
Acidity
Animals
Birds
Calcium
Carbohydrates
Ethylene
Ethylenes
Fruits
Malic acid
Mangifera
Organoleptic properties
Physiology
Ripening
Shelf life
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Summary:To meet the increasing consumer demands for fruits, the implementation of artificial ripening techniques using synthetic chemicals has become increasingly commonplace among less ethical fruit production companies in today's global market. The objective of present work was to establish a difference in the physiological and biochemical and profiles of naturally ripened mangoes vs. those ripened by application of synthetic calcium carbide and ethylene. The application of calcium carbide at 10 g/kg mangoes resulted early ripening in 2 days, with a 3-day shelf life, as compared with 5 and 6 days, for mangoes ripened by ethylene and naturally, respectively. Higher levels of calcium carbide reduced moisture, fiber, protein and carbohydrates content and increased the ash content of mangoes, as compared to higher levels of ethylene, whereas in naturally ripened mangoes the content percentages were 80.21, 3.57, 3.05 6.27 and 4.74, respectively. Artificial ripening resulted in significant loss of ascorbic, citric and malic acid, as values were recorded 35.94, 2.12 and 0.63 mg/g, respectively, in mangoes ripened with 10 g/kg of calcium carbide. However, in naturally ripened mangoes the amounts of these acids were recorded significantly (p 
ISSN:2045-2322
2045-2322