Effect of hot water treatment with calcium dips on postharvest quality of tomato
Tomato is fruit vegetables sustaining valuable benefits in economy and nutrition. It has a high content of Vitamin C and lycopene. Being a climacteric fruit, tomato is perishable and has a short shelf life. To improve the storage quality of tomato, the effect of hot water treatment and calcium dip...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2020
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| Online Access: | http://journalarticle.ukm.my/17224/ http://journalarticle.ukm.my/17224/1/49_04_09.pdf |
| _version_ | 1848814259219202048 |
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| author | Wong, Jing Hao Iffah Hazirah Mohd Nawi, Nor Idzwana Mohd Idris, |
| author_facet | Wong, Jing Hao Iffah Hazirah Mohd Nawi, Nor Idzwana Mohd Idris, |
| author_sort | Wong, Jing Hao |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Tomato is fruit vegetables sustaining valuable benefits in economy and nutrition. It has a high content of Vitamin C and
lycopene. Being a climacteric fruit, tomato is perishable and has a short shelf life. To improve the storage quality of tomato,
the effect of hot water treatment and calcium dips on tomato (Solanum lycopersicum) was studied. Tomato fruits were dipped
in two temperatures (40°C and 50°C) of the hot water bath for 2 minutes before treatment of 2% calcium chloride for 2
minutes. The fruits were stored at 10°C ± 2°C in the cold room at a relative humidity of 80-95%. Changes in weight loss,
firmness, total soluble solids (TSS), titratable acidity, ascorbic acid, and lycopene content were observed and recorded on 0,
2, 4, 6, 8, 10, 12, 14 days of storage. Hot water treatment at 50°C with 2% of calcium chloride can control the weight loss
and firmness of tomato with the low level of total soluble solids and acidity and retained the level of ascorbic acid. This
treatment prone to extend shelf life, delay ripening and retained the postharvest quality of tomato. |
| first_indexed | 2025-11-15T00:31:14Z |
| format | Article |
| id | oai:generic.eprints.org:17224 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:31:14Z |
| publishDate | 2020 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:172242021-07-29T03:01:52Z http://journalarticle.ukm.my/17224/ Effect of hot water treatment with calcium dips on postharvest quality of tomato Wong, Jing Hao Iffah Hazirah Mohd Nawi, Nor Idzwana Mohd Idris, Tomato is fruit vegetables sustaining valuable benefits in economy and nutrition. It has a high content of Vitamin C and lycopene. Being a climacteric fruit, tomato is perishable and has a short shelf life. To improve the storage quality of tomato, the effect of hot water treatment and calcium dips on tomato (Solanum lycopersicum) was studied. Tomato fruits were dipped in two temperatures (40°C and 50°C) of the hot water bath for 2 minutes before treatment of 2% calcium chloride for 2 minutes. The fruits were stored at 10°C ± 2°C in the cold room at a relative humidity of 80-95%. Changes in weight loss, firmness, total soluble solids (TSS), titratable acidity, ascorbic acid, and lycopene content were observed and recorded on 0, 2, 4, 6, 8, 10, 12, 14 days of storage. Hot water treatment at 50°C with 2% of calcium chloride can control the weight loss and firmness of tomato with the low level of total soluble solids and acidity and retained the level of ascorbic acid. This treatment prone to extend shelf life, delay ripening and retained the postharvest quality of tomato. Penerbit Universiti Kebangsaan Malaysia 2020 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/17224/1/49_04_09.pdf Wong, Jing Hao and Iffah Hazirah Mohd Nawi, and Nor Idzwana Mohd Idris, (2020) Effect of hot water treatment with calcium dips on postharvest quality of tomato. Malaysian Applied Biology, 49 (4). pp. 71-77. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=1070&catid=59:current-view&Itemid=56 |
| spellingShingle | Wong, Jing Hao Iffah Hazirah Mohd Nawi, Nor Idzwana Mohd Idris, Effect of hot water treatment with calcium dips on postharvest quality of tomato |
| title | Effect of hot water treatment with calcium dips on postharvest quality of tomato |
| title_full | Effect of hot water treatment with calcium dips on postharvest quality of tomato |
| title_fullStr | Effect of hot water treatment with calcium dips on postharvest quality of tomato |
| title_full_unstemmed | Effect of hot water treatment with calcium dips on postharvest quality of tomato |
| title_short | Effect of hot water treatment with calcium dips on postharvest quality of tomato |
| title_sort | effect of hot water treatment with calcium dips on postharvest quality of tomato |
| url | http://journalarticle.ukm.my/17224/ http://journalarticle.ukm.my/17224/ http://journalarticle.ukm.my/17224/1/49_04_09.pdf |