The effect of calcium chloride postharvest dips and concentrations of the improvement of storage and shelf-life of 'classic round' tomatoes (solanum lycopersicum, L.)

Abstract

Tomato is popularly consumed as fresh vegetable or processed product due to its nutritional and health benefits. However, due to its high perishability, tomato cannot be stored for longer duration. Therefore, the aim of this study was the determination of appropriate dipping times into different calcium chloride 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 and 0.03%), 3 × dipping times (0, 30 and 60 minutes) and 8 × shelf-life (0 - 7 days). Fruit were stored at 15⁰ 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, colour, TSS, TA, pH, physiological and pathological disorders. The interaction between the treatments and dipping times showed a significant effect on weight loss, firmness, colour parameters [L*, b*, chroma and hue angle (⁰)], total soluble solids (TSS), titratable acidity (TA), pH, decay and black mould occurrence. However, significant interactive effects were not shown on a* colour component and chilling injury. In conclusion, calcium chloride (CaCl2) improved the quality and shelf-life of 'Classic round' tomato fruit. Calcium chloride concentration 0.01% was effective at 30 minutes dipping time, meanwhile, 0.03% CaCl2 was effective at 60 minutes dipping time. Therefore, 0.01 and 0.03% can be recommended for commercial preservation use for tomato fruit quality and shelf-life.