Effect of postharvest calcium treatment on soluble solids, pH,

Abstract

Calcium chloride solution (0.75% and/or 1.5% w/v) in distilled water was calcium infiltrated into tomato fruits either at mature green or pink stages of development. The tomatoes were ripened in air at 20°C, up to red stage, as determined by USDA colour charts. The red-ripe tomatoes were then evaluated for soluble solids, pH, firmness and colour. There were no differences between the calcium-treated tomatoes and the controls in soluble solids, pH and colour. However, calcium treatment delayed ripening as measured by the delay in the attainment of the desired red colour. The storage period of calcium-treated tomatoes was prolonged by 2-3 days.