Effects of Postharvest Dips and Storage Conditions on Quality and Storage life of Tomato Fruits (Lycopersicon esculentum MILL) in Kura, Kano State, Nigeria

Author:Dandago; M. A., Gungula, D. T. and Igwe, E. C.

published date:2017-Dec-21

FULL TEXT in - | page 17-30

Abstract

Tomato is a popular vegetable worldwide and plays a vital role in human diet. Nigeria records high postharvest loss due to improper harvesting, handling, storage and diseases. This prompted the search for simple, effective and economical methods to control the high postharvest losses in tomatoes. The present study investigates the effects of dips and storage conditions on quality and life of tomatoes. The study was carried out at Kofar yamma in Kura town, Kano state. Green mature tomatoes were harvested and conveyed to site early in the morning. They were sorted, graded and divided into 3 kg lots each. Fruits were given postharvest dips (D1= dip in tap water, D2= dip in 200 ppm NaOCl and NOaCl2 for 5 minutes each, D3= dip in 200ppm NaOCl and C6H7KO2 for 5 and 1 minutes respectively) and stored in the respective storage conditions (S1= storage at ambient temperature, S2= storage at refrigerated temperature and S3= storage at zero energy cool chamber). Analyses on physico-chemical parameters were conducted on first day and there after every three days. Data generated were analyzed using GLM procedure of SAS and means separated using LSD. Results showed that dip in 200 ppm NaOCl and 1% CaCl2 for 5 minutes and storage at refrigeration; and dip in 200 ppm NaOCl and C6H7KO2 for 5 and 1 minute respectively were the best treatments. They maintained the physico-chemical parameter within acceptable limits for 24 days and as such they are recommended for storage of tomato fruits.

Keywords: Dips, Kura, Postharvest, Storage and Lycopersicon esculentum,

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