Ripening of 'Uba' mango using ethylene and calcium carbide

Physiologically mature 'Uba' mangoes were treated with ethylene or calcium carbide (CaC2) aiming to accelerate and standardize fruit ripening. Fruits with mean weight of 133.8+/-1.9g were treated with concentrations of 0, 20, 40, 80 and 160g CaC2 chamber m(-3) and 0, 50, 100, 200 and 400mL of ethylene/chamber m(3), in chambers at 18.1+/-0.7 degrees C and 90+/-3% RH, for 24h. After the treatment, the fruits were kept under the same conditions of temperature and RH, and were evaluated at 0, 1, 3, 6, 9, 12 and 15 days of storage. Ethylene and CaC2 increased mass loss of the fruits. Mangoes treated with CaC2 showed the respiratory climacteric peak at 3, 6, 9, 9 and 12 days of storage for the concentrations 160, 80, 40, 20 and 0g m(-3), respectively. Fruits treated with ethylene showed the peak at 3, 3, 6, 6 and 12 days of storage for the concentrations 400, 200, 100, 50 and 0mL m(-3), respectively. All concentrations of CaC2 and ethylene accelerated the loss of firmness, the increase of soluble solids and carotenoids, the reduction of acidity and the change in color of skin and pulp. However, these products also increased electrolyte leakage and decreased ascorbic acid content. Fruits treated with ethylene showed sharper firmness loss compared with fruits treated with CaC2. On the other hand, solute leakage was higher in fruits treated with CaC2. Soluble solids content increased with increasing concentrations of CaC2 and ethylene. The concentrations of 20g of CaC2 and 50mL of ethylene per chamber m 3 were sufficient to accelerate and uniformize ripening of 'Uba' mango.