Effect of chemical dips and packaging materials on quality and shelf life of tomatoes (Lycopersicon esculentum) in Kura, Nigeria

Dandago, Munir Abba; Gungula, Daniel T.; Nahunnaro, Hycenth

doi:10.22077/jhpr.2019.2054.1039

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.

https://doi.org/10.22077/jhpr.2019.2054.1039

Abstract

Purpose: Tomato postharvest losses are as high as 60% in Nigeria despite being 13^th 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.

Keywords

Main Subjects

Food Science and Technology

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Journal of Horticulture and Postharvest Research

Effect of chemical dips and packaging materials on quality and shelf life of tomatoes (Lycopersicon esculentum) in Kura, Nigeria

References

References

Volume 2, Issue 2 - Serial Number 5
September 2019
September 2019
Pages 117-130

Effect of chemical dips and packaging materials on quality and shelf life of tomatoes (Lycopersicon esculentum) in Kura, Nigeria

References

References

Volume 2, Issue 2 - Serial Number 5September 2019September 2019Pages 117-130

Volume 2, Issue 2 - Serial Number 5
September 2019
September 2019
Pages 117-130