Effect of Calcium Chloride (CaCl2) on Shelf-Life and Quality of Tomato Fruits (Lycopersicon esculentum, Mill)

Abstract

The present study was carried out to determine the effects of different concentrations of calcuim chloride (CaCl2) on quality and shelf life of tomato fruits harvested at the standard physiologically matured green stage (Maturity Index I). The nationally released Galilee variety was used for the experiment. The treatments were: dipping the fruits for 20 minutes in1000 ml of distilled water, which contain 0% (control), 2% , 4% and 6% of CaCl2. The treated fruits were then stored throughtout the experimental period at room temperature (20+2 oC) within the horticulture laboratory of Wolkiete University (Ethiopia). The experiment was laid out under a Complete Randomized Design (CRD) with four replications. The fruits where stored for a total of 63 days up until they finish their marketable life across all the treatments. Statistical analysis showed significant differences amongst all treatments across all the data collection parameters (TSS, pH, DMC, Firmness, Color Index, Decay % and Shelf-life) except PWL (%). The highest level of TSS (3.87oBrix) and fruit decay (75.0%) were found when fruits were treated with the control (0% CaCl2) followed by those treated with 2%, 4% and 6% concentration levels in that order of importance. Conversely, the highest Shelf-life (55.75 days) as related to the lowest pH (4.52), PWL (16.91%) and DMC loss (0.92%), were obtained from those treated with the highest concentration of calcium chloride (6% CaCl2). Concurrently, the lowest changes in fruit color (Color Index 5) and fruit firmness (3.0) at the end of the 63 days long storage period were recorded from fruits treated with the highest concentration of calcium chloride (6% CaCl2) while showing the same descending trend as the concentration decreased.Therefore,aqurding to this particular experiment,it is recommended that physiologically matured green tomato fruits (Maturity Index I) be treated with the highest concentration of calcium chloride (6% CaCl2) for better quality, storage life and postharvest decay control