
TY  - JOUR
A1  - Shorter, A. J. 
A1  - Joyce, D. C. 
T1  - Effect of partial pressure infiltration of calcium into &#8216;Kensington&#8217; mango fruit
JF  - Australian Journal of Experimental Agriculture
JO  - Aust. J. Exp. Agric.
Y1  - 1998
VL  - 38
IS  - 3
SP  - 287
EP  - 294
KW  - 
UR  - https://doi.org/10.1071/EA97115 
N2  - Summary.&#8216;Kensington&#8217; mango fruit harvested at the mature green stage were partial pressure (vacuum) infiltrated with calcium (4 g Ca 2+/L as CaCl2) at 3 reduced pressure levels (&#8211;33, &#8211;66 and &#8211;99 kPa). Concentrations of Ca2+ in unripened calcium-treated fruit were about 1-, 2- and 3-fold higher, respectively, than Ca2+ concentrations in the skin and flesh of control (untreated; i.e. not vacuum infiltrated) fruit. For example, skin tissue Ca2+ concentrations of control fruit and of those treated at &#8211;33, &#8211;66 and &#8211;99 kPa were 1.51, 1.93, 3.42 and 5.01 mg Ca2+/g dry weight, respectively. Concentrations of Ca2+ in the skin of both control fruit and of Ca2+ -treated fruit were consistently higher, by about 2-fold, than those in the fruit flesh. Compared with the &#8211;33 kPa infiltration treatment, Ca2+ levels in the fruit flesh were increased by only about 2-fold by further reductions in the partial pressure infiltration levels to &#8211;66 or &#8211;99 kPa. Infiltration of Ca2+ into mango fruit was apparently via lenticels and along xylem conduits open at the cut pedicel. These infiltration pathways were revealed by inclusion of Brilliant Blue dye in the Ca2+ solution. Undyed and dyed lenticels were separately excised for Ca2+ analysis. Dark (dyed) lenticels had higher Ca2+ concentrations (1.86 &#177; 0.11 mg Ca2+/g dry weight) than light (undyed) lenticels (0.83 &#177; 0.19 mg Ca2+/g dry weight). Partial pressure infiltration of Ca2+ at any of the 3 subatmospheric pressure levels did not result in shelf life extension. Fruit infiltrated at &#8211;66 and &#8211;99 kPa exhibited injuries, which included exacerbated lenticel blackening and anaerobic off-odour and taste evident at the end of shelf life. In comparison, both control (untreated) mango fruit and those infiltrated with Ca2+ at &#8211;33 kPa ripened normally. 
ER  -

