Tomato is a popularly consumed vegetable fruit and suffers from huge losses due to its high perishability. Calcium chloride (CaCl2∙2H2O) application has been shown to be an important method that can extend the shelf life of tomato fruits. The current study aimed to determine the effect of pre-harvest treatments of CaCl2 on the growth, yield, quality, and shelf-life performance of tomato varieties. Four tomato varieties known as MT-1, MT-3, 303, and 105 were sprayed with the CaCl2 solutions (0.0%, 1.0%, 1.5%, and 2.0%, w/v) after seven days of fruit initiation and were sprayed every week until the first harvest. Spraying with 2% of CaCl2 showed an improvement in controlling physiological disorders such as blossom end rot (BER), weight loss, declined disease incidence, and disease severity. An increase in fruit quality was also observed as the treated fruit could maintain its shelf life up to 20 days at ambient conditions. At the highest doses of CaCl2 (2%), it increased the total ascorbic acid (AA), lycopene content, total phenolic content (TPC), and antioxidant activity (DPPH) in comparison to lower doses and control tomatoes. MT-3 responded well to higher doses of CaCl2 (2%) among the four tomato varieties and performed better in growth, yield, disease, insect infestation, quality, and shelf-life performance compared to the other varieties and CaCl2 treatment combination.

Preharvest Foliar Spray of Calcium Chloride on Growth, Yield, Quality, and Shelf Life Extension of Different Lowland Tomato Varieties in Malaysia

Tomatoes are a good source of vitamins, minerals, antioxidants, and enzymes, which are beneficial to human health. They are one of the most commercially high-value vegetable crops that experience a huge postharvest loss after harvest. The present experiment is conducted to investigate the effect of different maturity stages (mature green, breaker, and half-ripe stage), pre- and post-harvest treatment with different concentrations (0.0%, 1.0%, 1.5%, and 2.0%, w/v) of calcium chloride (CaCl2) on the postharvest performance, antioxidant and enzymatic activity of lowland tomato fruits, stored at ambient temperature (28 ± 2  °C and 75 ± 5% RH). Tomato fruit of mature green stage treated with 2% CaCl2 significantly (p = 0.05) declined the ethylene production (15.53%), weight loss (16.43%), and delayed color development by slowly synthesizes the lycopene content as well as extended the shelf life. The maximum amount of total phenolic content (TPC) was demonstrated at the highest level of CaCl2 (2%) after 20 days of storage life at ambient conditions. The concentration of CaCl2 influenced the activity of different plant defense enzymes, and the higher doses of CaCl2 (2%) accelerated the activity of peroxidase (POD) (13%), polyphenol oxidase (POP) (7.3%), and phenylalanine ammonia-lyase (PAL) (8.5%) relative to that of the control samples. Therefore, the tomato producers and traders could extend the storage duration of tomato fruits by harvesting at the mature green stage and applying 2% CaCl2 in both pre-and postharvest at ambient storage conditions.

Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

Tropical vegetable production. 3. Special crops.

The Zero Energy Cool Chamber (ZECC) is the needed evaporative cooling system introduced as one of the economical small scale on-farm storage in Afghanistan for enhancing the shelf life of tomato and other fresh crops. Tomato is one of the highest value crops, and due to excellent flavor, higher juice, and pulp content of tomato fruits of “Pearson” variety makes it further valuable. Hence, this study aims to understand the effect of ZECC and postharvest treatments on shelf life and quality of tomato’s fruits harvested at turning and light red colors’ stages. Fruits were treated with different concentrations of CaCl2 and mint leaf extract solutions and kept in both ZECC and ambient storages. The shelf life of tomato fruits extended up to 29 days under T4 (turning color fruits + 6% CaCl2 + ZECC). Under the same treatment, the highest firmness as 840.0 grcm-2   and the lowest PLW, Decay Losses and TSS were recorded as 1.80%, 0.0% and 4.400 brix, respectively; on the 20th day of the storage. The lowest shelf life under T11 (Light red color fruits + distilled water dip + Ambient condition) was about 8 days. As a result, the ZECC as an evaporative cooling system significantly enhanced the shelf life and maintained the quality of tomato fruits harvested at the turning color stage treated with 6% CaCl2.

/pdf/impact-of-evaporative-cooling-technology-and-post-harvest-4ngdmqv8q1.pdf

Impact of Evaporative cooling technology and Post-harvest treatments on shelf life and quality of tomato of two different harvesting stages (Solanum lycopersicum var. Pearson)

Tomato (Lycopersicon esculentum Mill) is one of the important commercial high value crops of Afghanistan. Among the different local varieties grown in Afghanistan, the “Pearson” variety is most popular because of its good commercial value due to its uniform globe shape and medium to large size. The study is conducted to understand the effects of different harvesting stages and postharvest treatments on the shelf life and postharvest quality of tomatoes (Pearson variety) stored under the Pusa Zero Energy Cool Chamber (ZECC) at the research farm of Agriculture Faculty, Kabul University. This is the first time that ZECC is introduced in Afghanistan for enhancing fruit shelf life. The standard dimension ZECC was built with 165 x 115 x 67.6 cm dimensions. After harvesting tomatoes at different maturity stages (Turning, Pink, and Light red color stages), fruits were precooled, graded, and treated with different concentrations of CaCl2 and mint leaf extract solutions. Thereafter, the tomatoes were placed in plastic baskets and stored in the Zero Energy Cool Chamber. During storage period, Total Soluble Solids (TSS, 0brix), pH, firmness (gr cm-2), shelf life, pericarp thickness (mm), fruit volume (cc), and fruit density were recorded. Two factorial CRD design was considered with harvesting stages as the first factor and postharvest treatments as the second factor. The data revealed that the shelf life of tomatoes was extended up to 29 days under T2 (turning color fruits treated with 6% CaCl2) and followed by T8 (turning color fruits treated with 6% CaCl2 + 6% mint ...

/pdf/effect-of-harvesting-stages-and-postharvest-treatments-on-4nptr4g1sz.pdf

Effect of harvesting stages and postharvest treatments on shelf life and quality of tomato (Lycoper-sicon esculentum Mill. var. Pearson) stored under ZECC condition

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

https://www.scihub.org/AJFN/PDF/2015/1/AJFN-5-1-1-8.pdf

Postharvest Quality Response of Tomato (Lycopersicon Esculentum, Mill) Fruits to Different Concentrations of Calcium Chloride at Different Dip- Times

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Postharvest Quality Response of Tomato (Lycopersicon Esculentum, Mill) Fruits to Different Concentrations of Calcium Chloride at Different Dip- Times