Effect of Calcium Salts on Susceptibility to Browning of Avocado Fruit

Fuerte avocados were dipped in 0.18M solutions of calcium chloride (CaCl2·6H2O) or calcium phosphate (CaHPO4) or calcium arsenate [Cas(AsO4)2] or calcium nitrate [Ca(NO3)2·4H2O] to determine whether these treatments had any effect on the browning components in avocados. It was found that calcium treatments suppressed both respiration and polyphenol oxidation and also reduced the content of total phenolics, leuco-anthocyanins, and flavonols. Of those calcium treatments used, calcium arsenate gave the best results.

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