Postharvest Quality Response of Tomato (Lycopersicon Esculentum, Mill) Fruits to Different Concentrations of Calcium Chloride at Different Dip- Times
نویسندگان
چکیده
The postharvest quality of tomato fruit harvested at the pink stage and dipped in 3 different concentrations of CaCl2 for different dip times (30, 20 and 10 minutes) were studied. Tomato fruits dipped in 6% CaCl2 for 30 and 20 minutes retained significantly (P < 0.05) higher level of firmness, titrable acidity and vitamin C than fruits dipped in 2% CaCl2 and the control. The calcium chloride treated fruits showed significant (P < 0.05) levels of delay in the changes of weight loss, firmness, titrable acidity, total soluble solids, vitamin C and decay than fruits without CaCl2 treatment. Tomato fruits dipped in 6% CaCl2 for 20 or 30 minutes maintained significantly (P < 0.05) higher vitamin C and firmness than fruits dipped for 10 minutes and the control. Therefore, postharvest quality of tomato fruits such as vitamin C, titrable acidity, weight and firmness can be maintained by harvesting at the pink stage and dipping in 6% CaCl2 for 20 minutes. Maintaining these postharvest parameters may help enhance the profitability of farmers and marketers of tomato fruits and as well improve the livelihood and food security of Ghanaian communities. Key word: Quality, dip time, storage life and postharvest
منابع مشابه
Effect of Calcium Chloride on Growth and Yield of Tomato under Sodium Chloride Stress
The effects of salinity and supplied calcium chloride on growth and leaf ions concentration of tomato (Lycopersicon esculentum L.) were investigated in Gorgan, Iran. A factorial experiment was conducted based on RCBD with four NaCl levels (0, 50, 100, and 150 mM) and four CaCl2 levels (0, 100, 200 and 300 mg L-1). Data of growth, yield and leaf’s Ca, K, and Na content were subjected to analyze ...
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