Storage of mango fruits cv. Rosa treated with calcium chloride after harvest at different maturity stages

The aim of this research was to evaluate the conservation of mango (Mangifera indica L.) cv. Rosa, at different maturity stages, treated with calcium chloride after harvest. Fruits were harvested from an orchard in Areia, Paraiba State, Brazil, at the mature-green (green-yellowish) and pre-climacteric (yellow-greenish) maturity stages. Calcium chloride (CaCl2) was applied by 15-cm deep fruit immersion during two hours in solutions containing 0.0 (control); 4.0; and 8.0 %. Fruits were stored at 10 +/- 1 degreesC and 85% RH during 20 days, followed by a 5-day storage at room temperature (24 +/- 2 degreesC). Fruit firmness, weight loss, skin color (scores 1 to 7), external and internal appearances (scores 1 to 6), total soluble solids (TSS), and total titratable acidity (TTA) were evaluated. Calcium chloride was notably more effective when applied to pre-climacteric fruits. However, fruits treated with 4.0 % CaCl2 showed fruits presented skin black spot, soaked areas, and decay especially pre-climacteric mangoes. As compared to controls, 8.0 % CaCl2 treatment provided a five-day increase in shelf-life of mature-green 'Rosa' mango stored at 10 +/- 1 degreesC. Upon transference to room temperature, 8.0% CaCl2 provided lowest weight losses, while maintaining TSS, TTA, fruit firmness, and best internal and external appearances, even though, no significant delay on skin color development was detected.