(180) Postharvest Calcium Chloride Dips of Whole Tomato Fruit Reduce Postharvest Decay under Commercial Conditions
Year: 2006
Type: article
Abstract: Previous research showed that mature green tomato fruit dipped 1 to 4 min in a 1% CaCl 2 solutions before storage had significantly increased peel calcium content and reduced postharvest decay. The present experiments, conducted over 3-day periods (reps), evaluate treatment effectiveness under commercial packinghouse conditions. Three cartons of 5 × 6 sized mature green `FL 47' tomatoes were collected from the line (control). CaCl 2 was then added to the packinghouse 15,142-L dump tank to a concentration of 1% before more fruit were run through the line and three additional cartons collected. The cycle was repeated after bringing the concentration in the dump tank up to 2% CaCl 2 . After storage for ≤24 days at 20 °C, postharvest decay was significantly reduced in fruit receiving the 2% CaCl 2 treatment. Calcium content in the tomato peel tended to increase with each successively higher CaCl 2 treatment, but differences were nonsignificant. Laboratory tests showed Rhizopus more affected by 3% CaCl 2 , while Alternaria was affected by 2% and 3% CaCl 2 solutions. Results were recorded as colony diameter, but colony morphology and sporulation were also affected. Inoculation studies of tomatoes dipped in 1% CaCl 2 after wounding with Rhizopus or Alternaria showed better decay control when compared to treating before wounding.
Source: HortScience
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,000
OpenAlex ID: W1872911547