The Quality of Tomato (Solanum Lycopersicum L.) After Pre Storage CaCl2 and Edible Coating Treatment

Zebider Shite


Tomatoes are a high-value crop all over the world, including Ethiopia. Tomato ripening is highly dependent on ethylene action as a climacteric fruit, making this fruit highly perishable in a short period of time. Pre-storage treatments such as CaCl2 and edible coatings are essential for preserving fruit quality after harvest and extending shelf life. The purpose of this study was to determine the effect of CaCl2 and edible coatings on tomato postharvest quality and shelf life. The experiment was set up in the form of a Complete Randomized Design with three replications. The results revealed that both CaCl2 and edible coatings had a highly significant (p˂0.01) effect on tomato shelf life and quality. Fruits treated with 6% CaCl2 and coated with aloe Vera gel and beeswax significantly reduced physiological weight loss (PLW), percentage decay, TSS, pH of tomato juice, and ascorbic acid loss during storage, and increased the shelf life of the fruits by 15 days when compared to the control. The combination of treatments (6 percent CaCl2 with AG and BW coating) resulted in the highest fruit marketability, firmness, and ascorbic acid levels over the storage period. According to the findings of the study, the combination of treatments 6 percent CaCl2 with aloe Vera gel or bees wax can be recommended for Shanty tomato in terms of shelf life and quality.

Keywords: fruit marketability, pre storage, shelf life, tomato, quality

DOI: 10.7176/ALST/89-02

Publication date:August 31st 2021

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ISSN (Paper)2224-7181 ISSN (Online)2225-062X

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