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

Abstract

Saladette tomato (Solanum lycopersicum L.) is valued for its nutritional benefits; however, the effects of postharvest treatments with calcium, silicon, and hydro-cooling remain understudied. This study tested calcium chloride (CaCl₂; 1% w/v), silicon dioxide (SiO₂; 1% w/v), and their combination, applied at 0°C for 5 min, on 'Macizo' and 'Moctezuma' cultivars stored at 23 ± 1°C and 24 ± 1% relative humidity for 21 days. The measured quality parameters included weight loss, firmness, color, soluble solids, and titratable acidity. Hydro-cooling with calcium chloride most effectively delays weight and firmness loss, reducing luminosity and notably preserving firmness in 'Macizo'. Color values a* and b* declined over time, while soluble solids and titratable acidity fluctuated. Hydro-cooling with calcium chloride shows promise as an environmentally friendly method for maintaining the quality of Saladette tomatoes during storage.