The effect of concentration calcium chloride and immersion time on changes in
colour and texture of fresh-cut mangosteen

Fresh-cut mangosteen is a popular product, containing functional components that are
good for health. The weakness is the deterioration of colour and texture. The application
of calcium chloride can delay the deterioration of fresh-cut mangosteen. This study aimed
to determine the effect of the concentration of calcium chloride and immersion time on
changes in the colour and texture of fresh-cut mangosteen in cold storage. Preparation of
fresh-cut mangosteen was carried out by removing the skin with the application of
calcium chloride solution using concentrations of 0.5, 1.0, 1.5, and 2.0% (w/v) and
immersion times of 10, 20, and 30 mins. The design used was completely randomized
with three replications to observe changes in browning and quality namely texture, acidity,
total dissolved solids, water content, and weight loss. The treatment of calcium chloride
concentration, immersion time, and their interactions affected all variables of browning
and quality changes of fresh-cut mangosteen. To conclude, the best treatment that can
delay browning and the quality changes of the fresh-cut mangosteen fruit is a
concentration of 1% calcium chloride with an immersion time of 10 mins to 9 days at a
cold storage temperature of 7±1°C.