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Article

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

1
Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
2
Department of Postharvest Handling of Vegetables, Agriculture Research Center, Giza 12613, Egypt
3
Horticulture Department, Faculty of Agriculture, Aswan University, Aswan 81528, Egypt
*
Author to whom correspondence should be addressed.
Academic Editor: Tianbao Yang
Horticulturae 2021, 7(9), 309; https://doi.org/10.3390/horticulturae7090309
Received: 19 July 2021 / Revised: 8 September 2021 / Accepted: 10 September 2021 / Published: 14 September 2021
(This article belongs to the Special Issue Postharvest Handling of Horticultural Crops)
Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content. View Full-Text
Keywords: Solanum lycopersicum; antioxidants; storage; quality; postharvest Solanum lycopersicum; antioxidants; storage; quality; postharvest
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MDPI and ACS Style

Shehata, S.A.; Abdelrahman, S.Z.; Megahed, M.M.A.; Abdeldaym, E.A.; El-Mogy, M.M.; Abdelgawad, K.F. Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water. Horticulturae 2021, 7, 309. https://doi.org/10.3390/horticulturae7090309

AMA Style

Shehata SA, Abdelrahman SZ, Megahed MMA, Abdeldaym EA, El-Mogy MM, Abdelgawad KF. Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water. Horticulturae. 2021; 7(9):309. https://doi.org/10.3390/horticulturae7090309

Chicago/Turabian Style

Shehata, Said A., Said Z. Abdelrahman, Mona M.A. Megahed, Emad A. Abdeldaym, Mohamed M. El-Mogy, and Karima F. Abdelgawad. 2021. "Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water" Horticulturae 7, no. 9: 309. https://doi.org/10.3390/horticulturae7090309

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