Impacts of harvesting stages and pre-storage treatments on shelf life and quality of tomato (<i>Solanum lycopersicum</i> L.)

Tolasa, Makonnen; Gedamu, Fikreyohannes; Woldetsadik, Kebede; Tejada, Manuel

doi:10.1080/23311932.2020.1863620

Cited by 18 publications

(22 citation statements)

References 32 publications

(50 reference statements)

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“…Similarly, immersing tomato fruits in 6% CaCl2 for 20 min before harvest maintained post-harvest quality by retarding lycopene content, weight loss, and microbial deterioration [39]. The current findings support those of Tolasa et al [40], who found that tomato fruits treated with CaCl2 had considerably lower lycopene concentration at room temperature.…”

Section: Antioxidant Properties Ascorbic Acid and Lycopenesupporting

confidence: 87%

Preharvest Foliar Spray of Calcium Chloride on Growth, Yield, Quality, and Shelf Life Extension of Different Lowland Tomato Varieties in Malaysia

et al. 2021

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Tomato is a popularly consumed vegetable fruit and suffers from huge losses due to its high perishability. Calcium chloride (CaCl2∙2H2O) application has been shown to be an important method that can extend the shelf life of tomato fruits. The current study aimed to determine the effect of pre-harvest treatments of CaCl2 on the growth, yield, quality, and shelf-life performance of tomato varieties. Four tomato varieties known as MT-1, MT-3, 303, and 105 were sprayed with the CaCl2 solutions (0.0%, 1.0%, 1.5%, and 2.0%, w/v) after seven days of fruit initiation and were sprayed every week until the first harvest. Spraying with 2% of CaCl2 showed an improvement in controlling physiological disorders such as blossom end rot (BER), weight loss, declined disease incidence, and disease severity. An increase in fruit quality was also observed as the treated fruit could maintain its shelf life up to 20 days at ambient conditions. At the highest doses of CaCl2 (2%), it increased the total ascorbic acid (AA), lycopene content, total phenolic content (TPC), and antioxidant activity (DPPH) in comparison to lower doses and control tomatoes. MT-3 responded well to higher doses of CaCl2 (2%) among the four tomato varieties and performed better in growth, yield, disease, insect infestation, quality, and shelf-life performance compared to the other varieties and CaCl2 treatment combination.

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Section: Antioxidant Properties Ascorbic Acid and Lycopenesupporting

confidence: 87%

Preharvest Foliar Spray of Calcium Chloride on Growth, Yield, Quality, and Shelf Life Extension of Different Lowland Tomato Varieties in Malaysia

et al. 2021

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“…Another study showed that calmodulin is involved in the inhibition of ethylene biosynthesis due to the inactivation capability of the calcium-calmodulin complex in the ethylene biosynthesis pathway of tomato fruits [33]. Ethylene production was normally higher in green mature tomato fruits and the lower in higher doses of CaCl 2 initially and it was declined compared to the lower doses and control samples [11].…”

Section: Respiration Rate and Ethylene Productionmentioning

confidence: 99%

“…As a climacteric fruit, tomato can be harvested at different stages of maturity, for instance, green mature, breaker, turning, pink or light red, and red ripen stage [10]. These maturity stages significantly impact fruits' physiological process, postharvest performance, and sensory attributes after harvest [11]. Tomato fruits are harvested at inappropriate maturity stages, responsible mainly for the postharvest losses in developing countries [10].…”

Section: Introductionmentioning

confidence: 99%

“…The application of different concentrations (0.0%, 2.0%) of CaCl 2 showed that the tomato fruits at breaker stage with CaCl 2 application extended the shelf life by producing the lowest amount of ethylene, declining respiration rate, and dropping off the weight loss [14]. Significant reduction of ethylene production and the rate of respiration in tomato fruits treated with CaCl 2 or the combination of cactus mucilage extended the shelf life in storage conditions by declining the physiological weight loss [11]. The firmness of the fruit was investigated under Transmission Electron Microscopy (TEM) showed that fruits treated with 1.5% and 2.0% CaCl 2 had been maintaining the rigidity of middle lamella after three weeks of storage where it disappeared to the corresponding control samples within the same storage duration [15].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

et al. 2021

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Tomatoes are a good source of vitamins, minerals, antioxidants, and enzymes, which are beneficial to human health. They are one of the most commercially high-value vegetable crops that experience a huge postharvest loss after harvest. The present experiment is conducted to investigate the effect of different maturity stages (mature green, breaker, and half-ripe stage), pre- and post-harvest treatment with different concentrations (0.0%, 1.0%, 1.5%, and 2.0%, w/v) of calcium chloride (CaCl2) on the postharvest performance, antioxidant and enzymatic activity of lowland tomato fruits, stored at ambient temperature (28 ± 2 °C and 75 ± 5% RH). Tomato fruit of mature green stage treated with 2% CaCl2 significantly (p = 0.05) declined the ethylene production (15.53%), weight loss (16.43%), and delayed color development by slowly synthesizes the lycopene content as well as extended the shelf life. The maximum amount of total phenolic content (TPC) was demonstrated at the highest level of CaCl2 (2%) after 20 days of storage life at ambient conditions. The concentration of CaCl2 influenced the activity of different plant defense enzymes, and the higher doses of CaCl2 (2%) accelerated the activity of peroxidase (POD) (13%), polyphenol oxidase (POP) (7.3%), and phenylalanine ammonia-lyase (PAL) (8.5%) relative to that of the control samples. Therefore, the tomato producers and traders could extend the storage duration of tomato fruits by harvesting at the mature green stage and applying 2% CaCl2 in both pre-and postharvest at ambient storage conditions.

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“…In low-temperature disorders, sparked temporary accumulation of calcium ion is significant by various calcium capturing proteins, thus facilitating numerous physiological reactions in the cell (6). Calcium treatment is demonstrated to be effective on different kinds of fruits and vegetables such as chili pepper (7), loquat (8,9), apple (10), peach (11,12), persimmon (13), papaya (14,15), gooseberry (16), strawberry (17), mango (18), purple shallot (19), soursop (20), tomato (21) and watermelon (22). Banana (Musa spp.)…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

Minh

2021

Plant Sci. Today

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Banana is a delicious fruit with excellent nutrient components beneficial for human health. In postharvest, banana fruit is quickly ripe within few days at ambient temperature condition and its quality is seriously degraded afterwards. Extension of its stability during storage and distribution is very necessary to enhance its economic value. This research evaluated the effectiveness of CaCl2 treatment on the physicochemical quality attributes, phyto-chemical and antioxidant activities, and potential enzymes of banana fruit during storage. Banana fruits were dipped in 3% CaCl2 solution for 5 min before draining on racks for 30 min at ambient temperature to remove excess calcium chloride solution. Another banana group is dipped in clean water, leaved on racks for 30 min as the control. Both these fruit groups were then stored at 4±0.5oC with 85-90% relative humidity for 28 days. In 7 day-interval, each group is taken to verify quality attributes such as decay index, firmness, extractable juice recovery, ascorbic acid, carotenoid, total soluble solid, phenolic content, total flavonoid content, DPPH radical scavenging rate, H2O2 content, catalase (CAT) activity, superoxide dismutase (SOD) activity of banana fruit during storage. Our findings demonstrated that CaCl2 exerted a positive influence in limiting decay (2.24±0.11 mark); slowing down texture firmness reduction (7.25±0.10 N); enhancing the extractable juice recovery (85.49±1.12%); controlling ascorbic acid (12.79±0.13 mg/100 g), total soluble solid (16.40±0.13 oBrix), phenolic retention (161.35±1.19 mg GAE/100 g), flavonoid content (64.41±0.25 mg QE/100 g) and H2O2 accumulation (20.09±0.10 µmol/g); improving carotenoid (21.83±0.13 µg/100 g), catalase (15.28±0.12 U/g), superoxide dismutase activity (5.60±0.10 U/g), antioxidant capacity of banana fruit (46.20±0.15%) during chilling storage. CaCl2 treatment would be an effective approach to extend shelf life of banana fruit in commercial distribution.

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Impacts of harvesting stages and pre-storage treatments on shelf life and quality of tomato (Solanum lycopersicum L.)

Cited by 18 publications

References 32 publications

Preharvest Foliar Spray of Calcium Chloride on Growth, Yield, Quality, and Shelf Life Extension of Different Lowland Tomato Varieties in Malaysia

Preharvest Foliar Spray of Calcium Chloride on Growth, Yield, Quality, and Shelf Life Extension of Different Lowland Tomato Varieties in Malaysia

Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

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