Abstract:
A study was conducted to look at the postharvest quality of tomato after precooling
and calcium chloride (CaCb) treatments. The objective of the study is to determine
the effect of precooling and calcium chloride treatment on the postharvest
characteristics of tomato. Treatments were done after the vegetables are freshly
harvested and transferred to postharvest lab. A total of good quality 96 tomatoes
were firstly precooled then subsequently dipped with different concentrations of
Ca Ch at 0, I, 2 and 3 %. All the vegetables were stored for 10 days and observations
were done to determine their qualities during the storage period. These vegetables
were then measured to determine weight loss, texture (firmness), vitamin C, calcium
content, injuries and shelf life. The experimental design was CRD (Completely
Randomize Design) with factorial arrangement two (Precooled and non-precooled) x
four (CaCl2 concentration 0, 1, 2 and 3%) with four replications. Each replication
consists of 3 fruits. Results indicate that to maintain the quality of tomatoes
treatment with 3% of CaCb preceded with non-precooled condition gives a better
result.
