Abstract
ABSTRACT Weekly foliar calcium application to tomatoes (Lycopersicon esculentum cvs. OH 8245 and TR 12) after fruit set resulted in a decreased percentage of tomatoes that peeled completely during processing. There was a significant increase in the rupture distance of the cuticle with the addition of calcium, but no significant difference in the shearing force (firmness) of fresh or stored tomatoes. Scanning electron microscopy (SEM) showed a significant difference in cuticle thickness between the control and the 150 mM calcium treatment. The average fruit weight decreased with the addition of calcium. There was no effect of calcium application on fruit pH or soluble solids, but calcium decreased the titratable acidity.
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