Title: POSTHARVEST CALCIUM CHLORIDE DIPS OF WHOLE TOMATO FRUIT REDUCE POSTHARVEST DECAY UNDER COMMERCIAL CONDITIONS Authors
|Ritenour, Mark - UNIV OF FLORIDA, IFAS|
Submitted to: American Society of Horticulture Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: July 1, 2006
Publication Date: July 1, 2006
Citation: Ritenour, M., Narciso, J.A. 2006. Postharvest calcium chloride dips of whole tomato fruit reduce postharvest decay under commercial conditions. HortScience. 41(4):1016-1017. Technical Abstract: Previous research showed that mature green tomato fruit dipped 1 to 4 minutes in a 1% CaCl2 solutions before storage had significantly increased peel calcium content and reduced postharvest decay. The present experiments, conducted over 3-day periods (reps), evaluate treatment effectiveness under commercial packinghouse conditions. Three cartons of 5x6 sized mature green ‘FL 47'tomatoes were collected from the line (control). CaCl2 was then added to the packinghouse 15,142-L dump tank to a concentration of 1% before more fruit were run through the line and three additional cartons collected. The cycle was repeated after bringing the concentration in the dump tank up to 2% CaCl2. After storage for = 24 days at 20 'C, postharvest decay was significantly reduced in fruit receiving the 2% CaCl2 treatment. Calcium content in the tomato peel tended to increase with each successively higher CaCl2 treatment, but differences were not significant. Laboratory tests showed Rhizopus more affected by 3% CaCl2, while Alternaria was affected by 2 and 3% CaCl2 solutions. Results were recorded as colony diameter, but colony morphology and sporulation were also affected. Inoculation studies of tomatoes dipped in 1% CaCl2 after wounding with Rhizopus or Alternaria showed better decay control when compared to treating before wounding.