Abstract:
Experiments were conducted to investigate the effect of concentration ( 0%. 0.5%.
1.0%. 2.0% ) of sodium hypochlorite treatment on subsequent fimrness and against
microbial infestation on surface of tomato ( Lycopersicon esculentum). After 9 days
of storage in ambient temperature data showed the firmness of tomato that had been
treated with 0.5% of sodium hypochlorite is greater compare to other treatments but
insignificance. Result of this study, indicated that the firmness of tomato increase
during aging.While, for sugar contents in tomato, there were a little change in TSS
value which meant that sodium hypochlorite did not effect the TSS value on tomato.
The effectiveness of sodium hypochlorite on inactivation of fungi and bacteria on
tomato was investigated. Result showed that. sodium hypochlorite was effective to
reduce the postharvest contamination on tomato fruits compared with untreated
tomato. Sodium hypochlorite also decreased the microbial grov.1:h and prolong the
shelf life of stored at ambient temperature. The quality of tomato was found to be
good after 9 days of storage. The 1.0% concentration of sodium hypochlorite was
found to be effective to use as a sterilant on tomato surface.
