Effect of Post-Harvest Calcium Chloride Concentrations on Physio-Chemical Quality and Shelf Life of Mango (Mangifera indica L. cv. Calcuttia)

Abstract

Mango experiences substantial post-harvest losses in South Asia due to rapid ripening, which shortens shelf life and reduces fruit quality. Post-harvest calcium chloride (CaCl₂) treatment is a low-cost approach known to enhance cell wall stability, delay softening, and reduce decay; however, the optimum concentration for ‘Calcuttia’ mango has not been well established. A laboratory experiment was conducted at the Horticulture Laboratory, College of Natural Resource Management, from 20 June to 3 July 2024 to evaluate the effect of different CaCl₂ concentrations on post-harvest quality and shelf life of mango (Mangifera indica L. cv. Calcuttia). Mature-green fruits were immersed for 10 min in CaCl₂ solutions at 0, 200, 400, 600, 800, 1000, and 1200 ppm, arranged in a completely randomized design with three replications. During ambient storage, physiological weight loss, pulp colour development, decay incidence, firmness, titratable acidity, total soluble solids, and shelf life were assessed. Mangoes treated with 800 ppm CaCl₂ exhibited the lowest physiological weight loss, reduced decay, higher firmness, and extended shelf life of up to 13 days, compared with 9 days in untreated fruits. Higher concentrations did not provide additional benefits, while lower concentrations were less effective. Total soluble solids were not significantly affected by CaCl₂ treatments. The results indicate that a 10-min post-harvest dip in 800 ppm CaCl₂ effectively delays ripening and enhances storage life of ‘Calcuttia’ mango without adversely affecting sweetness. Further evaluation under commercial handling and distribution conditions is recommended to confirm its practical applicability and compatibility with other non-chemical post-harvest treatments.