EFFECT OF HOT WATER TREATMENT WITH CALCIUM DIPS ON POSTHARVEST QUALITY OF TOMATO


 Tomato is fruit vegetables sustaining valuable benefits in economy and nutrition. It has a high content of Vitamin C lycopene. Being climacteric fruit, tomato perishable short shelf life. To improve the storage quality tomato, effect hot water treatment calcium dips on (Solanum lycopersicum) was studied. fruits were dipped two temperatures (40°C 50°C) bath for 2 minutes before 2% chloride minutes. The stored at 10°C ± 2°C cold room relative humidity 80-95%. Changes weight loss, firmness, total soluble solids (TSS), titratable acidity, ascorbic acid, lycopene observed recorded 0, 2, 4, 6, 8, 10, 12, 14 days storage. Hot 50°C with can control loss firmness low level acidity retained acid. This prone to extend life, delay ripening postharvest tomato.