Abstract
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 < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively. There was an increase in total soluble solids (TSS) and reducing sugars, and a decrease in titratable acidity in calcium carbide (10 g/kg) treated mangoes. Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g). The organoleptic quality of the fruit decreased significantly (p < 0.05) as a result of the use of calcium carbide. Although use of artificial ripening techniques provides speedy ripening of mangoes, there are obvious limitations. Consequently, natural ripening should be promoted in order to have safer and more nutritious mangoes.
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Claims 15
Claim · model-written summary
Calcium carbide at 10 g/kg ripened mango early, in 2 days, compared with ethylene and natural ripening.
- Taxon
- mango (Mangifera Indica L.)
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Mangifera indicat0 - Treatment
- application of calcium carbide at 10 g/kge1
- Outcome
- ripeninge1
- Direction
- earlye1
- Value
- 2 dayse1
- Comparator
- ripened by ethylene and naturallye1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
t0“mango (Mangifera Indica L.)”
e1“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”
Claim · model-written summary
Calcium carbide-ripened mango had a shorter shelf life, 3 days, than ethylene- or naturally ripened mango.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- application of calcium carbide at 10 g/kge1
- Outcome
- shelf lifee1
- Direction
- lowerinferrede1
- Value
- 3-daye1
- Comparator
- ripened by ethylene and naturallye1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e1“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”
Claim · model-written summary
Higher levels of calcium carbide reduced moisture and fiber content of mango compared with higher levels of ethylene.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- Higher levels of calcium carbidee2
- Outcome
- moisture, fibere2
- Direction
- reducede2
- Comparator
- higher levels of ethylenee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e2“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”
Claim · model-written summary
Higher levels of calcium carbide reduced protein and carbohydrate content of mango compared with higher levels of ethylene.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- Higher levels of calcium carbidee2
- Outcome
- protein and carbohydrates contente2
- Direction
- reducede2
- Comparator
- higher levels of ethylenee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e2“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”
Claim · model-written summary
Higher levels of calcium carbide increased ash content of mango compared with higher levels of ethylene.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- Higher levels of calcium carbidee2
- Outcome
- ash contente2
- Direction
- increasede2
- Comparator
- higher levels of ethylenee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e2“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”
Claim · model-written summary
Artificial ripening with calcium carbide caused a loss of ascorbic acid, 35.94 mg/g versus 52.29 mg/g in natural ripening.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- Artificial ripeninge4
- Outcome
- ascorbice4
- Direction
- losse4
- Value
- 35.94e4
- Qualifier
- 52.29e5
- Comparator
- naturally ripened mangoese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e4“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”
e5“in naturally ripened mangoes the amounts of these acids were recorded significantly (p < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively”
Claim · model-written summary
Artificial ripening with calcium carbide caused a loss of citric acid, 2.12 mg/g versus 3.76 mg/g in natural ripening.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- Artificial ripeninge4
- Outcome
- citrice4
- Direction
- losse4
- Value
- 2.12e4
- Qualifier
- 3.76e5
- Comparator
- naturally ripened mangoese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e4“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”
e5“in naturally ripened mangoes the amounts of these acids were recorded significantly (p < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively”
Claim · model-written summary
Artificial ripening with calcium carbide caused a loss of malic acid, 0.63 mg/g versus 1.37 mg/g in natural ripening.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- Artificial ripeninge4
- Outcome
- malice4
- Direction
- losse4
- Value
- 0.63e4
- Qualifier
- 1.37e5
- Comparator
- naturally ripened mangoese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e4“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”
e5“in naturally ripened mangoes the amounts of these acids were recorded significantly (p < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively”
Claim · model-written summary
Calcium carbide (10 g/kg) increased total soluble solids and reducing sugars in mango.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- calcium carbide (10 g/kg)e6
- Outcome
- total soluble solids (TSS) and reducing sugarse6
- Direction
- increasee6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e6“There was an increase in total soluble solids (TSS) and reducing sugars, and a decrease in titratable acidity in calcium carbide (10 g/kg) treated mangoes”
Claim · model-written summary
Calcium carbide (10 g/kg) decreased titratable acidity in mango.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- calcium carbide (10 g/kg)e6
- Outcome
- titratable aciditye6
- Direction
- decreasee6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e6“There was an increase in total soluble solids (TSS) and reducing sugars, and a decrease in titratable acidity in calcium carbide (10 g/kg) treated mangoes”
Claim · model-written summary
Naturally ripened mango had 0.45 mg/100 g iron.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- naturally ripenede7
- Outcome
- irone7
- Value
- 0.45 mg/100 ge7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e7“Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g)”
Claim · model-written summary
Naturally ripened mango had 0.24 mg/100 g zinc.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- naturally ripenede7
- Outcome
- zince7
- Value
- 0.24 mg/100 ge7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e7“Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g)”
Claim · model-written summary
Naturally ripened mango had 0.17 mg/100 g copper.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- naturally ripenede7
- Outcome
- coppere7
- Value
- 0.17 mg/100 ge7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e7“Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g)”
Claim · model-written summary
Calcium carbide use significantly decreased the organoleptic quality of mango fruit.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Treatment
- use of calcium carbidee3
- Outcome
- organoleptic quality of the fruite3
- Direction
- decreasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e3“The organoleptic quality of the fruit decreased significantly (p < 0.05) as a result of the use of calcium carbide”
Claim · model-written summary
Natural ripening should be promoted for safer and more nutritious mangoes.
- Taxon
- mango (Mangifera Indica L.)Mangifera indicat0
- Outcome
- natural ripening should be promotede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mango (Mangifera Indica L.)”
e0“natural ripening should be promoted in order to have safer and more nutritious mangoes”
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