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Paper Information

Journal:   JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH   WINTER 2010 , Volume 10 , Number 4; Page(s) 61 To 72.
 
Paper: 

EFFECT OF CALCIUM CHLORIDE AND STORAGE TEMPERATURE ON QUALITY AND SHELF LIFE OF THREE TOMATO CULTIVARS

 
 
Author(s):  HENAREH M.*, ZOMORODI SH., ZHALE REZAEE H.
 
* AGRICULTURE AND NATURAL RESOURCES RESEARCH CENTER, AZARBAIJAN GHARBI, IRAN
 
Abstract: 

Effect of calcium chloride on tomato quality and shelf life of Petoearly CH, Koral and Rio Grand tomato cultivars were studied at the Agricultural and Natural Resources Research Center of West Azerbaijan, Iran over 2002-2003. A calcium chloride solution in 0, 0.5% and 1% concentrations was sprayed on the tomatoes three times. The fruit was harvested at the mature green stage and stored in cold storage at 14oC and 20±2oC (room temperature). The experiment was carried out as a factorial experiment based on a completely randomized design. Before storage in two storage areas and during storage, tomato samples were obtained and their quality indicators of brix (TSS), pH, titrable acidity (TA), weight loss and percent of decay were measured at five intervals. The results showed that calcium chloride had a significant effect on the traits, increased shelf life, TSS, acidity and decreased weight loss and percent decay. The Rio Grand cultivar had the longest shelf life and least decay. The tomatoes stored at 14oC had less weight loss and decay and more acidity and shelf life compared to tomatoes stored at room temperature. The shelf life for Rio Grand sprayed with 1% calcium chloride and stored at 14oC and 20±2oC were 43 and 19.5 days, respectively.

 
Keyword(s): CALCIUM CHLORIDE, CULTIVAR, SHELF LIFE, TEMPERATURE, TOMATO
 
References: 
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