Postharvest behavior of tamarillo (Solanum betaceum Cav.) treated with CaCl2 under different storage temperatures

Abstract

The tamarillo, or tree tomato, produced in Colombia, has great potential for commercialization in the global market for tropical exotic fruits, but suffers quality losses during the postharvest phase due to the use of inappropriate technologies. In order to extend the postharvest life of these fruits, the effect of calcium chloride (CaCl2) and different storage temperatures was evaluated. A completely randomized design was used, where the block criterion was the temperature with three treatments (control and calcium chloride doses of 570 and 862 mM) and three blocks (6, 9°C and ambient temperature [20°C]), for a total of nine experimental treatments monitored every five days for 20 days. The CaCl2treatments delayed softening over time, as compared to the control but did not affect the other quality attributes. Generally, the fruits stored at low temperatures lost less fresh weight and had a lower respiration rate as compared with the fruits stored at the ambient temperature. During the postharvest, it was observed that the fruits had a pH between 3.84 and 4.36, total acidity between 0.57 and 1.6% and 9.79°Brix on average. The physicochemical properties of the tamarillo were more affected by the ambient temperature than by the application of CaCl2. The temperature of 9°C is recommended for maintaining the quality of this fruit for 20 days.

Application of Calcium Chloride at Different Phenological Stages Alleviates Chilling Injury and Delays Climacteric Ripening in Peach Fruit during Low-Temperature Storage

“…Calcium chloride has been shown to have an effect in ethylene production, where it suppresses its synthesis Ishaq et al (2009), thereby delaying its role in unmasking the yellow and red carotenoids in climacteric fruits (Pinzón-Gómez et al, 2014). This could possibly explain the cause of reduced color change (a*/b*) in peaches, as ethylene is considered the key factor for changing the color of the horticultural commodities (Freitas and Nassur, 2017).…”

Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

“…The application of 1% CaCl 2 demonstrated the lower rate of respiration in tomato fruits [37]. It is also claimed that a sufficient amount of Ca delayed ripening by maintaining the tissue integrity, reducing the rates of transpiration and respiration due to the reduction of the activity softening enzymes [38]. However, the tomato fruits were treated with higher doses of Ca demonstrated lower respiration rates than the corresponding lower doses and control treatments with the advancement of storage duration [39].…”

Post Harvest Loss Management and Quality Control of Fruits and Vegetables in Ethiopia for Securing Food and nutrition – A review

“…Calcium Chloride (CaCl2) is ethylene absorbent chemical used to suppress senescence, reduce chilling injury, control development of physiological disorders and increase disease resistance in stored fruits and vegetables at low temperature. Potassium permanganate an effective oxidizer of ethylene is commercially used as an ethylene scrubber (Abeles, 1992;El-Ramady et al, 2015;Pinzón-Gómez et al, 2014). 1-methylcyclopropene (1-MCP) is delivered as a gas and in aqueous solution on fruit and vegetable surfaces (Permana & Broto, 2012;Pongprasert & Srilaong, 2014).…”