In this study, the impact of postharvest treatments with calcium chloride (CaCl₂) in combination with postharvest coating treatments with plant natural substance arabic gum or cactus mucilage on the quality and storage life of tomato fruits during cold storage (10 ± 1 °C, RH 85% ± 3) was evaluated. Results of dipping tomato fruits in 6% CaCl₂ for 10 minutes combined with postharvest coating treatments with either 10% Arabic gum or 50% cactus mucilage for 3 minutes showed significant (p<0.05) higher value of fruit firmness, titratable acidity, reduce the percentage of weight loss and percent of decayed fruits. Treated fruits took longer to change color from pink to red compared with non-treated fruits. This study showed that dipping tomato fruits in 6% CaCl₂, or coating with different natural substances alone or in combination with CaCl₂, enhances tomato fruits’ physical and chemical properties. Moreover, preserving tomato fruits can be preserved for a longer time compared with control fruits and maintain the overall fruit quality.

Title

Journal of Applied Botany and Food Quality

Publisher

DRUCKEREI LIDDY HALM, BACKHAUSSTRASSE 9B, GOTTINGEN, GERMANY, 37081

Publisher Country

Germany

Indexing

Thomson Reuters

Impact Factor

1.451

Publication Type

Both (Printed and Online)

Volume

94

Year

2021

Pages

100-107