Effect of hydro-cooling with calcium and silicon on the post-harvest quality of Saladette tomatoes (‘Macizo’ and ‘Moctezuma’)

Resumen

Objective: Saladette tomato (Solanum lycopersicum L.) is valued for its nutritional properties; however, the effects of postharvest applications of Ca²⁺, Si, and hydrocooling remain insufficiently characterized.

Design/methodology/approach: This study evaluated calcium chloride (CaCl₂; 1% w/v), silicon dioxide (SiO₂; 1% w/v), and their combination. Treatments were applied at 0°C (hydrocooling) for 5 min to ˈMacizoˈ and ˈMoctezumaˈ cultivars. Fruits were stored at 23 ± 1°C (ambient temperature) and 24 ± 1% relative humidity for 21 days. Quality attributes were measured during storage. Measurements included weight loss, firmness, color, soluble solids content, and titratable acidity.

Results: Both cultivars lost weight and firmness. Hydrocooling, alone or with with calcium chloride, delayed this loss. Ripening was characterized by an increase in a*, a decrease in b*, and an initial decline followed by partial recovery in L*. Titratable acidity decreased, with the most pronounced decline observed in the presence of silicon dioxide. Soluble solids content fluctuated. The maturity index increased, indicating advanced ripening.

Findings/conclusions: These findings highlight the potential of hydrocooling alone or combined with calcium chloride as an effective postharvest strategy to preserve Saladette tomato quality during storage.