Effects of hydrogen peroxide, ascorbic acid and citric acid coating on grey oyster mushroom (Pleurotus sajor-caju)

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.