Effect of calyx removal and disinfection on ripening rate and control of postharvest decay of tomato fruit

Effect of calyx removal and disinfection on ripening rate and control of postharvest decay of tomato fruit

2013

E08588

Tomato is one of the most important fruit vegetables. Softening and decay are the main factors of tomato fruit postharvest losses. In this work, the effects of disinfection with 0.85% sodium chloride (NaCl) and storing with or without calyx on postharvest ripening and decay control of two tomato cultivars, viz: Chef and Sunseed were studied. Fruits that were harvested at mature green stage and after treatment; they were stored at 16 degrees C and RH 80% for 35 days. Quality parameters including firmness, weight loss, vitamin C, chlorophyll and carotenoid content and decay percentage were analyzed at 7 days intervals. The results showed that calyx removal delayed the ripening rate by reducing the fruit softening, weight loss, chlorophyll degradation and carotenoid formation, but fruit ripening accelerated in fruits treated with NaCl. Postharvest decay, a major quality parameter used in this experiment, significantly reduced in calyx-removed fruits and controlled by NaCl treatment.

4(2):103-115, SOUTH-WESTERN JOURNAL OF HORTICULTURE BIOLOGY AND ENVIRONMENT

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