Concentrations Effect of Calcium Chloride on Post Harvested Physiology in Selected Varieties of Tomato (Solanum lycopersicum) Fruit Under Storage

  • Mohammed Nuhu Department of Biological Sciences, Faculty of Science, PMB 1144, Yobe State University, Damaturu, Nigeria
  • Sani Zarami Department of Biological Sciences, Faculty of Science, PMB 1144, Yobe State University, Damaturu, Nigeria


Studies were carried to evaluate the effects of calcium chloride on post-harvest physiology of selected tomato varieties. An experiment was conducted in the laboratory of Biological Sciences Department, Yobe State University. The experiment comprised of 4 varieties (ROMA, UTC, IFE and RUKUTA) and was laid in a complete randomized design having 4 treatments (0%,2%,4%and 6%) the fruit were dipped for 1-2mins the control was left without calcium chloride treatment. The fruit were packed in foam trays and stored under room temperature for total period of 21days. The parameters recorded are (weight loss, textural changes, pH determination, chlorophyll and lycopene content). The result indicates that storage lead to decrease in weight loss. UTC recorded the greatest weight loss (13.019g) while ROMA recorded the least weight loss (4.022g). There is an increase in textural change of post-harvest physiology of tomato. RUKUTA recorded the highest textural change (2.500g) while IFE recorded the lowest textural change (91.00g). There is an increase in the p H determination of post-harvest tomato. UTC recorded the highest p H (5.8117) Ife recorded the lowest determination (4.9317). There is an increase in the chlorophyll content of post-harvest tomato. RUKUTA recorded the highest chlorophyll content (61.955mg/l) while ROMA recorded the lowest chlorophyll content (18.398mg/l). The result showed that there is a decrease in lycopene content. UTC recorded the highest lycopene content (2173.17mg/100ml) RUKUTA recorded the lowest lycopene content (2146.67mg/100ml) conclusively; the findings indicated that storage of the product led to increase in chlorophyll content, pH, and textural changes. However, weight loss and lycopene content were found to be decreasing during the storage period. The ROMA variety was seen to be significantly higher during the storage period and application of 4% calcium chloride was found to cause highly significant minimum lose. This shows the importance of CaCl2 as a good ethylene absorbent and its effectiveness for storage purposes.

Keywords: Calcium chloride, ROMA, UTC, IFE, RUKUTA


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Nuhu, M., & Zarami, S. (2023). Concentrations Effect of Calcium Chloride on Post Harvested Physiology in Selected Varieties of Tomato (Solanum lycopersicum) Fruit Under Storage. International Journal of Advancement in Life Sciences Research, 6(3), 47-55.