Effects of calcium chloride spraying and cultivar on the shelf life of tomato

To study the effects of calcium chloride on the quality and shelf life of tomato, an experiment was conducted in the Agricultural and Natural Resources Research Center of the West Azarbijan during two years (2004-2005). After the growth and fruit set, calcium chloride at 0 (control), 0.5% and 1% concentration was sprayed on three cultivars of tomato at three times. Tomato fruit was harvested in the firm red condition and stored at 5 and 20±2oC (room temperature). The results showed that calcium chloride had a significant effect on TSS, pH, decay percent and shelf life. Titrable acidity (TA) and loss of weight was not affected by calcium chloride. The highest TSS was obtained at 0.5% calcium chloride. On the other hand, the highest pH and shelf life and the lowest decay percent were found at 1% calcium chloride. Roygrand cv. had the lowest TSS in control samples but the highest TSS at 0.5% calcium chloride at 5 oC. pH and TA in Koral cv. with 0.5% calcium chloride were higher than the other treatments. In all the cultivars, an increase in the calcium chloride concentration decreased the decay percent and increased the shelf life. Storage temperature affected all the traits except the pH. The fruits stored at 5 oC had a higher TSS, TA, shelf life and a lower weight loss and decay in comparison with the stored tomatos at room temperature.