Thesis (M.Sc. (Horticulture)) -- University of Limpopo, 2017 / Tomato is popularly consumed as fresh vegetable or processed product due to its
nutritional and health benefits. However, due to its high perishability, tomato cannot
be stored for longer duration. Therefore, the aim of this study was the determination
of appropriate dipping times into different calcium chloride concentrations to
preserve the postharvest quality, storage and the shelf-life of tomato fruit. 'Classic
round' tomato fruit were harvested at their pink maturity stage. The experiment was
carried out as a completely randomized design (CRD), factorial arranged as 4 × 3 ×
8. Treatment factors were: 4 × CaCl2 (0, 0.0045, 0.01 and 0.03%), 3 × dipping times
(0, 30 and 60 minutes) and 8 × shelf-life (0 - 7 days). Fruit were stored at 15⁰ C for
30 days, thereafter, held under room temperature for 0 - 7 days of shelf-life while
collecting data. During shelf-life period, fruit were evaluated for weight loss, firmness,
colour, TSS, TA, pH, physiological and pathological disorders. The interaction
between the treatments and dipping times showed a significant effect on weight loss,
firmness, colour parameters [L*, b*, chroma and hue angle (⁰)], total soluble solids
(TSS), titratable acidity (TA), pH, decay and black mould occurrence. However,
significant interactive effects were not shown on a* colour component and chilling
injury. In conclusion, calcium chloride (CaCl2) improved the quality and shelf-life of
'Classic round' tomato fruit. Calcium chloride concentration 0.01% was effective at
30 minutes dipping time, meanwhile, 0.03% CaCl2 was effective at 60 minutes
dipping time. Therefore, 0.01 and 0.03% can be recommended for commercial
preservation use for tomato fruit quality and shelf-life. / Agricultural Research Council-Tropical and Subtropical Crops (ARC-TSC) and
National Research Foundation (NRF)
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ul/oai:ulspace.ul.ac.za:10386/3932 |
| Date | January 2022 |
| Creators | Matsunyane, Keitumetse Delician |
| Contributors | Mathaba, N., Mothapo, M. J., Mafeo, T. P. |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Format | viii, 71 leaves |
| Relation |
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