Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables

Joyce Chepngeno, Willis O Owino, John Kinyuru, Ngoni Nenguwo

Abstract


Precooling and postharvest application of calcium chloride (CaCl2) on produce has positive effects in maintaining the produce quality during storage. However, there is variation in the response of the produce to different CaCl2 concentrations. As a result, there is need to establish optimal concentrations of calcium chloride that can extend postharvest life of targeted produce. Fresh good quality produce (tomatoes, carrots, courgettes and African eggplants) of uniform size and maturity were harvested and sampled into four portions. One was a control, hydrocooled with water only at 2±1 0C and the others were hydrocooled with water containing CaCl2 at 0.5%, 1.0% and 1.5%. After hydrocooling, tomatoes, African eggplants and courgettes were stored at 10 0C, while carrots were stored at 7 0C, all at 95% constant relative humidity, and sampled every two days for quality assessment. Weight loss, chilling injury, vitamin c and beta-carotene loss were reduced by application of calcium chloride. Titratable acidity decrease and increase in total soluble solids and specific sugars was also slowed by application of CaCl2.


Keywords


ascorbic acid, beta carotene, calcium chloride, decay incidence, chilling injury

Full Text:

PDF


DOI: http://dx.doi.org/10.5539/jfr.v5n2p23

Copyright (c) 2016 Journal of Food Research



Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.