Effect of calcium chloride post-harvest treatment in combination with plant natural substance coating on fruit quality and storability of tomato (Solanum lycopersicum) fruits during cold storage.

Authors

  • Fayez Sati Department of Plant Protection, Ministry of Agriculture, Palestine
  • Tawfiq Qubbaj Department of Plant Production and Protection, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Palestine

DOI:

https://doi.org/10.5073/JABFQ.2021.094.012

Abstract

In this study, the impact of postharvest treatments with calcium chlo-ride (CaCl2) in-combination with postharvest coating treatments with plant natural substance arabic gum or cactus mucilage on the qua-lity and storage life of tomato fruits during cold storage (10 ± 1 °C, RH 85% ± 3) was evaluated. Results of dipping tomato fruits in 6% CaCl2 for 10 minutes combined with postharvest coating treatments with either 10% Arabic gum or 50% cactus mucilage for 3 minutes showed significant (p<0.05) higher value of fruit firmness, titratable acidity, reduce the percentage of weight loss and percent of decayed fruits. Treated fruits took longer to change color from pink to red compared with non-treated fruits. This study showed that dipping to-mato fruits in 6% CaCl2,orcoating with different natural substances alone or in combination with CaCl2, enhances tomato fruits’ physical and chemical properties. Moreover, preserving tomato fruits can be preserved for a longer time compared with control fruits and main-tain the overall fruit quality.

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Published

2021-05-26

Issue

Vol. 94 (2021): Journal of Applied Botany and Food Quality

Section

Plant physiology

License

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