Influence of Calcium Concentrations and Sources on the Fruit Quality of Tomato (Lycopersicon esculentum Mill) At Different Storage Conditions

Abstract

Calcium application maintains cell turgor, membrane integrity, tissue firmness and delays membrane lipid catabolism thus extending storage life of fresh fruits. The objective of this experiment was to assess the effect of calcium sources (Calcium chloride, calcium gluconate, Calcium lactate and calcium sulphate) at various concentration (0, 0.25, 0.50 and 0.75) and stored at low temperature (10 +/- 2 degrees C) and ambient temperature (32 +/- 2 degrees C) on the quality related attributes of tomato fruit. The results of the study showed that higher fruit firmness (2.25 kg cm(-2)), percent acidity (0.34%), ascorbic acid content (9.90 mg 100g(-1)), non reducing sugars (1.58%), minimum physiological weight loss (20.18%), TSS (4.99 degrees Brix) and reducing sugars (3.53%) was recorded in fruits stored at low temperature, as compared to fruits stored at ambient temperature. Calcium concentration at 0.75% significantly retained fruit firmness (2.60 kg cm(-2)), percent acidity (0.38%), ascorbic acid content (9.68 mg 100g(-1)), non reducing sugars (1.74%) and reduced the physiological weight loss (14.33%) and TSS (5.03 degrees Brix), while reducing sugars (3.26%) were recorded as minimum in tomatoes supplied with 0.5% calcium concentration. Regarding the means for calcium sources, highest value of fruit firmness (2.82 kg cm(-2)), percent acidity (0.44%), ascorbic acid content (13.52 mg 100g(-1)), non reducing sugars (2.34%), minimum physiological weight loss (12.72%), TSS (4.96 degrees Brix), and reducing sugars (3.10%), were retained in fruits treated with CaCl2. Therefore, it is concluded that CaCl2 at high concentration and low temperature should be used for tomato fruit quality and increased shelf life.