Abstract:
This study was conducted to improve the shelf life of tomato stored at ambient
temperature (280C) through coating treatment with 1% and 2% alginate, 1% and 2%
calcium chloride and 1% alginate + 1% calcium chloride. Coated tomatoes and
uncoated that served as control tomatoes were analyzed to determine the effects of
coating on firmness, total soluble solid, colour (hue angle), weight loss and total
defect in twelve days of storage. It is found that the firmness of tomato can be
improved by a single treatment of 1% calcium chloride and 1% alginate + 1% calcium chloride. However, 1% calcium chloride is more cost effective in maintaining firmness of tomato as compared to the combination. Coating tomatoes with 1%
alginate + 1% calcium chloride reduced greater weight loss and retained the hue angle
value of tomatoes better compared to other treatments. The results of this study
suggest that 1% alginate + 1% calcium chloride is better in improving the shelf life of
tomato stored at ambient temperature because this treatment shows a better effect in
reducing weight loss and slowing down the ripening process.
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