Evaluation of the Effect of Garlic Extract and Calcium chloridecoating on the shelf life and physicochemical quality of tomato

Abstract

Tomato (Solanumlycopersicum) fruits due to their high moisture content are spoiled and deteriorate in short period of time. Once fruits are harvested, respiration and transpiration are the two major physiological processes that significantly affect storage life and quality of the fruits. These have good barrier properties to O2, CO2, moisture and water vapor. A 3x3 experiment layout in complete randomized design with 9 treatment combinations and three replication was adopted. The materials that were used for experiment were one variety of tomatoes and two treatment methods (coating by garli, and calcium chloride ) and a control. Results from the experiment indicated that all treatments delayed the onset of weight loss, pH, total soluble solids, and total Titrabel acidity. The results also suggested that edible garlic coatings delayed the ripening process and color change of tomato fruits during the storage period and extended the shelf life. However garlic treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced coating materials such as garlic extract, is a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties. Generally, for stored tomatoes, consumers preferred coated fruits than uncoated fruits. Farmers and traders should be encouraged to use garlic extract, to coat their produce to maintain the quality of tomatoes.