Abstract
<p>Precooling and postharvest application of calcium chloride (CaCl<sub>2</sub>) on produce has positive effects in maintaining the produce quality during storage. However, there is variation in the response of the produce to different CaCl<sub>2 </sub>concentrations<sub>. </sub>As a result, there is need to establish optimal concentrations of calcium chloride that can extend postharvest life of targeted produce. Fresh good quality produce (tomatoes, carrots, courgettes and African eggplants) of uniform size and maturity were harvested and sampled into four portions. One was a control, hydrocooled with water only at 2±1 <sup>0</sup>C and the others were hydrocooled with water containing CaCl<sub>2</sub> at 0.5%, 1.0% and 1.5%. After hydrocooling, tomatoes, African eggplants and courgettes were stored at 10 <sup>0</sup>C, while carrots were stored at 7 <sup>0</sup>C, all at 95% constant relative humidity, and sampled every two days for quality assessment. Weight loss, chilling injury, vitamin c and beta-carotene loss were reduced by application of calcium chloride. Titratable acidity decrease and increase in total soluble solids and specific sugars was also slowed by application of CaCl<sub>2</sub>.</p>
Highlights
Horticultural produce have contributed significantly to Kenya’s economy, attracting good returns leading to increased production (Muthoka & Ogutu, 2014)
Calcium chloride addition to the hydrocooling water in this study showed varying responses in the selected vegetables
The specific effect of the salt concentration on weight loss, vitamin C retention, beta carotene content, total soluble solids and titratable acidity was specific to each product
Summary
Horticultural produce have contributed significantly to Kenya’s economy, attracting good returns leading to increased production (Muthoka & Ogutu, 2014). To maximize profits from the increased production, which is usually accompanied by huge postharvest losses, there is need to develop proper postharvest handling practices (Dhillon & Kaur, 2013). This includes precooling of produce to eliminate the field heat and respiratory heat, delaying deterioration (Senthilkumar et al, 2015). Hydrocooling of fresh produce is designed to precool the produce, remove soil, pesticide residues and microbes that cause quality loss. Hydrocooling aids in removal of cell exudates that may further support microbial growth in the perishable produce (Gil et al, 2009)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
