The effect of Ca on breadfruit (Artocarpus altilis) postharvest storage was investigated. Mature-green breadfruits were hand-harvested in Blanchisseuse, Trinidad, dipped in 0%, 2%, 5%, and 10% CaCl2-2H2O solutions for 0.5, 1.0, 3.0, 6.0, and 12.0 hours, and stored at 16C for 9 days. Calcium content was shown to increase in both peel and pulp with increasing concentration and length of treatment. The 5% and 10% Ca treatment had a detrimental effect on color and texture as determined by sensory evaluation. The 2% treatment delayed fruit softening, particularly for 3-, 6-, and 12-hour dips. At the end of storage, total soluble solids content was affected little by the treatments, while pectin solubilization was delayed. Breadfruit shelf life was extended from 4 to 9 days with 2% treatments. Peel browning remains the limiting factor for storage.
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