pepper (Capsicum annum L.). Sci. Hortic-Amsterdam. 132: 18-26.
Rong– Yu, Z and H. Yao-Wen. 2003. Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato. J. Zhejiang Univ. Sci. 4:109-113.
Saure, M. C. 2001. Blossom-end rot of tomato (Lycopersicon esculentum Mill) –a calcium –or a stress-related disorder? Sci. Hortic-Amsterdam. 90: 193-208.
Saldana. G and R. Meyer. 1981. Effects of added calcium on texture and quality of canned jalapeno peppers. Food Sci. 46: 1518-1520.
Shin, Y., R. H. Liu., J. Nock., D. Holliday and C. B. Watkins. 2007. Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Postharvest Biol. Technol. 45: 349-35.
Singla, R., A. Ganguli and M. Ghosh. 2012. Physicochemical and Nutritional Characteristics of Organic Acid- Treated Button Mushrooms( Agaricus bisporous). Food Bioproc. Technol. 5:808-815.
Simonne, A. H., B. K. Behe and M. M. Marshall. 2006. Consumers prefer low-priced and high-lycopene-content fresh-market tomatoes. Hortic. Technol. 16: 674-681.
Sizer. F and E. N. Whitney. 2000. NUTR: 8th ed.
Soleimani Aghdam, M., M. B. Hassanpouraghdam and G. Paliyath. 2012. The language of calcium in postharvest life of fruits, vegetables and flowers. Sci. Hortic-Amsterdam. 144: 102-115.
Solomos, T and G. Laties. 1973. Cellular organization and fruit ripening. Nature. 245: 390-391.
Tavarini, S., D. Remorini and R. Massai. 2007. Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Food Chem. 107: 282-288.
Thumula, P. 2006. Studies on Storage Behaviour of Tomatoes Coated with Chitosan Lysozyme Films.Department of Bioresource Engineering Faculty of Agricultural an Environmental Sciences. McGill University Montreal, Quebec, Canada. A thesis submitted to the McGill University in partial fulfillment of the requirements for the degree of Master of Science.
Thybo, A.K., J. Christiansen., K. Kaack and M.A.Petersen. 2006. Effect of cultivars,wound healing and storage on sensory quality and chemical components in pre-peeled potatoes. J. Food Sci. Technol. 39: 166-176.
Thompson, A. K. 2003. Fruit and vegetables (Harvesting, Handling and storage), 2th ed., Wiley-Blackwell. USA.
Toor, R. K and G. P. Savage. 2006. Changes in major antioxidant components of tomatoes during post-harvest storage. Food Chem. 99: 724-727.
Usda. 2009. Agricultural research servies, National nutrient data base for standard reference. available online at http://www.nail. usda. Gov.
Wills, R. B. H and V. V. ku. 2002. Use of 1-MCP to extend the time to ripen of green tomatoes and postharvest life of ripe tomatoes. Postharvest Biol. Technol. 26: 85-90.
Wills, R., B. Mcglasson., D. Graham and D. Joyce. 1998. Postharvest: An introduction to the physiology and handling of fruit, vegetables and ornamentals, 4th. ed., Hyde Park Press, Australia.
Ym. 2002. Relationship between instrumental and sensory analysis of quality factors in apple and pear fruits. Korean. Hortic. Sci. Technol 20: 394–398.
Žnidarčič, d., D. Ban., M. Oplanić., L. Karić and T. Požrl. 2010. Influence of postharvest temperatures on physicochemical quality of tomatoes (Lycopersicon esculentumMill.). J. Food Agric. Environ. 8: 21-25.
Effects of Calcium Treatments on Postharvest Life of Tomato (Lycopersicon esculentum Mill. cv. “Dafnis”)
Sakine Bahramian
Bahramian_ss@yahoo.com
26 september 2014
Department of Horticultural Science
Isfahan University of Technology, Isfahan 84156-83111, Iran
Degree: M.Sc Language: Farsi
Supervisor: Prof. Ali. A. Ramin, aa-ramin @cc.iut.ac.ir
Abstract
The tomato (Lycopersicon esculentum) is one of the most widely consumed fresh vegetable in the industrialized world. Tomatoes are a rich source of fibre , vitamin A, C, and lycopene and studies indicate that have important role in human nutrition. Due to high perishability of tomato, it cannot be stored for long duration but by means of postharvest technologies somewhat can control their decay. Calcium as an essential plant nutrient actively participates in cell wall structure also as a secondary messenger that plays central role in regulate physiological function in fruits, vegetables and flowers during postharvest life. It seems calcium is good resources to preserve agricultural crops. The current experiment was conducted to find the effect of calcium on postharvest life of tomato fruit cv. “Dafnis”. The first experiment was conducted to asses the age of storage life of tomato using treatments of calcium choloride (%1, %1.5, %2), calcium ascorbate (%0.25, %0.5, %1) and nano chelate calcium (%2, %4,%6). After treatment, the fruits were presereved at an incubator with 10 °C and 90% for 35 days. After that the fruits were gotten out each 7 days and were assesed to determine parameters such as titratable acid, pH, soluble solids, vitamin C, firmness, weight loss and lycopene content. The second experiment was done similar to the first experiment for evaluating the shelf life except the fruit after treatment, were kept in an incubator with 18 °C and were tested at intervals of every 4 days. Both of experiments were performed as a split plot design in time in a complete randomized design with three replications.The results of the first experiment showed that calcium, has a significant effect on measured indexes. The results showed that The lowest pH, soluble solids, lycopene, the highest titratable acid and vitamin C in the %1 calcium ascorbate were recorded which it had significant difference from the other treatments. The highest amount of firmness was recorded with %1 calcium ascorbate and %2 calcium choloride which they had no significant difference to each other. The lowest weight loss was recorded at the %1 calcium ascorbate and except with %2 calcium choloride it had significant difference to other treatments. The results of the second experiment showed that treatments calcium, had a significant effects on all measured indexes. The lowest lycopene content was recorded at the %1 calcium ascorbate and except with %2 calcium choloride it to had significant difference to other treatments. The results showed that The lowest pH, soluble solids, the highest titratable acid and vitamin C in the %1 calcium ascorbate were recorded which it had significant difference from the other treatments. The effect of time on all measured traits was significant in each two experiments. The interaction effect of treatment and time was significent about all charactristics. According to the result of this study, treated fruits with %1 calcium ascorbate and calcium choloride cause maintain fruit quality properties during storage period.
Key Words: tomato, postharvest, calcium ascorbate, calcium choloride, nano chelate calcium.
-2Tomatel ↑

-3Tomato ↑
-1 Determinante ( Bushy ) ↑
-2Indeterminant ( Vine ) ↑
– Total Soluble Solids (TSS) ↑
– Refractometer ↑
– Fruit firmness ↑
– Penetrometer (Fruit Hardness Tester) ↑
– Weight loss ↑
– Main Effect ↑
– Interaction Effects;interactions ↑
– Fishers test;F test ↑
– Probability level ↑
– Least Significant Diffrence (LSD) ↑
– Statistical analysis system(SAS), Version 9.1 ↑
– Excel, version 2010 ↑