Document Type: Original Article

Authors

1 Department of Food Science and Technology Faculty of Agriculture and Agricultural Technology Kano university of Science and Technology Wudil, Kano State Nigeria.

2 Department of Crop Production, School of Agriculture and Agricultural Technology, Modibbo Adama University of Technology, Yola, Adamawa State Nigeria.

3 Department of Crop Protection, Modibbo Adama University of Technology Yola, Adamawa State Nigeria.

Abstract

Purpose: Tomato postharvest losses are as high as 60% in Nigeria despite being 13th producer. This could be reduced when tomatoes were carefully treated and packaged. This research investigated the effects of chemical dips and packaging on storability of tomatoes. Research method: The research was a factorial design laid out in RCBD with three replications. The field work was done in Kura while the laboratory was done at Kano University of Science and Technology. Tomatoes were harvested, sorted, weighed into 3 kg lots and treated (D1= dip in water, D2= dip in 200 ppm NaOCl and 1% CaCl2 for 5 minutes and D3= dip in 200 ppm NaOCl and 3% C6H7KO2 for 5 and 1 minutes respectively) and packaged as follows: (P1= kraft paper, P2= perforated polyethylene and P3= sealed polyethylene). Analyses of firmness, % weight loss, % rot, ascorbic acid and lycopene were carried out every 3 days. Data collected were analyzed using GLM procedure (SAS) and means separated using LSD. Main findings: Results showed fruits dipped in 200 ppm NaOCl and CaCl2 for 5 minutes; packaged in perforated PE; and fruits dipped in 200 ppm NaOCl and CaCl2 for 5 minutes and packaged in sealed polyethylene were the best combinations. The treatments maintained physico-chemical parameters of tomatoes within acceptable limit for 24 days. Limitations: Firmness measurement was a challenge of the study. Originality/Value: A combination of the two factors is novel in the study environment and this could help in reducing the postharvest losses thereby improving farmers’ income.

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Main Subjects

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