Effect of Hot Water Treatment and Surface Disinfection with NaCl on Storage Life and Reducing Decay of Tomato Fruit
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 2
Abstract
The postharvest losses in horticultural product are major problem in most of countries that in tomatoes has been reported from 20 to 50% in developing countries. In this work, the effects of 45°C hot water dipping for 0, 30 and 60 minutes and disinfection with 0 and 0.85% sodium chloride (NaCl) on quality and reducing decay of ‘Chef’ tomato were studied. Fruits were harvested at mature green stage and after treatment were stored at 16°C and RH 80% for 35 days. Quality parameters including firmness, weight loss, chlorophyll content, carotenoid content and decay percentage were analyzed after each 7 days. The results showed that 45°C hot water dipping for 30 and 60 minutes delayed the ripening rate by reducing the fruit softening, weight loss, chlorophyll degradation and carotenoid formation, but fruit ripening was accelerated in treated fruits with NaCl. Postharvest decay that was the main quality factor in this experiment, significantly reduced in treated fruits with hot water and controlled by NaCl treatment.
Authors and Affiliations
Sedighe Sadat Khaleghi, Naser Alamzade Ansari, Majid Rahemi and Mahvash Peidayesh
Keywords
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