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International Journal Of Horticulture, Agriculture And Food Science(IJHAF)

Physico-Chemical Properties and Arsenic Residue Patterns in Locally Ripened Mango Fruits

Reena Chandel , PC Sharma


International Journal of Horticulture, Agriculture and Food science(IJHAF), Vol-9,Issue-1, January - March 2025, Pages 7-16, 10.22161/ijhaf.9.1.2

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Article Info: Received: 17 Dec 2024; Received in revised form: 19 Jan 2025; Accepted: 25 Jan 2025; Available online: 01 Feb 2025

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This research paper investigates the physico-chemical attributes of mango fruits undergoing commercial ripening processes in local fruit markets. Focusing on key parameters such as color, firmness, pH, sugar content, acidity, and nutritional composition, the study explores the dynamics of commercially induced ripening, emphasizing the unique context of local markets. The relationship between firmness, maturity, and ripeness throughout the season is examined. Initially, higher firmness suggests the use of unripe fruit, necessitating more CaC2 for ripening. Towards the season's end, total soluble solids (TSS) and total sugar peak, indicating ripeness, while acidity decreases. As the season progresses, reducing sugar increases, signalling ripeness, and less CaC2 is required for ripening. Carotenoid levels are highest in late-season samples. Calcium carbide treatment results in higher TSS, reduced acidity, and altered carotenoid concentrations. The analysis of arsenic residue in traditionally ripened mangoes reveals higher levels (106.3-100.7 ppb) at the season's start, decreasing as the season progresses (92.2-86.0 ppb), with the lowest mean residues (83.3-76.9 ppb) observed in the final part of the season. The study suggests a correlation between the quantity of CaC2 used for ripening and the stage of the mango season. The presence of arsenic residue can potentially serve as a tool for detecting CaC2 use in local markets for fruit ripening.

Mango, Fruit, Market, Arsenic, Residue, CaC2

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