Calcium carbide in anticipation and standardization of ripening in Cajá-manga fruits

Abstract

Fruit ripening promoted by the exogenous application of ethylene analogs, such as calcium carbide, has commercial advantages. Thus, the knowledge of the responses of fruits treated with ethylene-inducing agents is essential to optimize the use of these substances. This work aimed to evaluate the influence of exposure to calcium carbide on the anticipation and standardization of postharvest ripening of cajá-manga fruits. Physiologically mature fruits were exposed to calcium carbide for 24 hours at concentrations 0, 20, 40, 80, and 110 g m-3. The fruits were stored at a temperature of 28±2 °C and evaluated at 0, 2, 4, and 6 days for the loss of fresh mass, color of the epidermis and pulp given by the CIELAB color space, titratable acidity, soluble solids content, the ratio between soluble solids content and titratable acidity, and vitamin C content. Cajá-manga fruits treated with different concentrations of calcium carbide had their ripening anticipated without compromising their characteristics. The concentrations of 20, 40, and 80 g m-3 of calcium carbide allowed the anticipation and standardization of fruit ripening within four days during storage, while for the highest concentration (110 g m-3), complete maturation was accelerated, occurring between two and four days of storage.