Effect of calcium carbide on coloration and storage life of citrus fruits
1994
Oryan, C.C. (Baguio National Crop Research and Development Center, Baguio City (Philippines). Philippine-German Fruit Tree Program)
Results of the study revealed that treatments with calcium carbide greatly affected the coloration, weight loss and storage life of fruits except for sugar content of sweet orange fruits. Using a box 42 cm x 30 cm x 30 cm containing 8 kg of Valencia orange, fruits attained full coloration (100 percent yellow color) in 5 days with those treated with 40 g CaC2 exposed for 72 hours, 50 g for 48 hours and 60 g for 24 hours. Storage life was prolonged on all treated fruits, while untreated had the shortest storage days due to high weight loss resuslting to shrinkage of the fruits. On the other hand, fruits treated with high concentration of calcium carbide (60 g) exposed to 48 and 72 hours developed rotting earlier
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños