Articles
The effects of calcium chloride postharvest dips and concentration on the improvement of storage and shelf-life of ‘Classic round’ tomatoes (Solanum lycopersicum L.)
Article number
1422_56
Pages
467 – 476
Language
English
Abstract
Tomato is popularly consumed as a fresh vegetable or processed product due to its nutritional and health benefits.
However, tomato cannot be stored for a long duration due to its high perishability.
Therefore, the aim of this study was the determination of appropriate dipping times into different calcium chloride (CaCl2) concentrations to preserve the postharvest quality, storage, and the shelf-life of tomato fruit. Classic round tomato fruit were harvested at their pink maturity stage.
The experiment was carried out as a completely randomized design (CRD), factorial arranged as 4×3×8. Treatment factors were: 4× CaCl2 (0, 0.0045, 0.01 or 0.03%), 3× dipping times (0, 30 or 60 min) and 8× shelf-life (0 to 7 days). Fruit were stored at 15°C for 30 days, thereafter, held under room temperature for 0-7 days of shelf-life while collecting data.
During shelf-life period, fruit were evaluated for weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), pH, physiological and pathological disorders.
The interaction between the treatments and dipping times showed a significant effect on weight loss, firmness, TSS, TA, pH, decay and black mould occurrence.
However, significant interactive effects were not shown on chilling injury.
In conclusion, CaCl2 improved the quality and shelf-life of Classic round tomato fruit.
A CaCl2 concentration of 0.01% was effective at 30 min dipping time, meanwhile, 0.03% CaCl2 was effective for the 60 min dip.
Therefore, 0.01 and 0.03% could be recommended for commercial preservation use for tomato fruit quality and shelf-life, however, the treatments must be confirmed with other cultivars of tomato.
However, tomato cannot be stored for a long duration due to its high perishability.
Therefore, the aim of this study was the determination of appropriate dipping times into different calcium chloride (CaCl2) concentrations to preserve the postharvest quality, storage, and the shelf-life of tomato fruit. Classic round tomato fruit were harvested at their pink maturity stage.
The experiment was carried out as a completely randomized design (CRD), factorial arranged as 4×3×8. Treatment factors were: 4× CaCl2 (0, 0.0045, 0.01 or 0.03%), 3× dipping times (0, 30 or 60 min) and 8× shelf-life (0 to 7 days). Fruit were stored at 15°C for 30 days, thereafter, held under room temperature for 0-7 days of shelf-life while collecting data.
During shelf-life period, fruit were evaluated for weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), pH, physiological and pathological disorders.
The interaction between the treatments and dipping times showed a significant effect on weight loss, firmness, TSS, TA, pH, decay and black mould occurrence.
However, significant interactive effects were not shown on chilling injury.
In conclusion, CaCl2 improved the quality and shelf-life of Classic round tomato fruit.
A CaCl2 concentration of 0.01% was effective at 30 min dipping time, meanwhile, 0.03% CaCl2 was effective for the 60 min dip.
Therefore, 0.01 and 0.03% could be recommended for commercial preservation use for tomato fruit quality and shelf-life, however, the treatments must be confirmed with other cultivars of tomato.
Publication
Authors
K.D. Matsunyane, T.P. Mafeo, M.J. Mothapo, N. Mathaba
Keywords
chemical parameters, firmness, physiological disorders, postharvest losses
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