Use of postharvest calcium application in extending the keeping quality of tomatoes and the elucidation of calcium involvement in ethylene biosynthesis

Calcium at 0.75%w/v CaCl$\sb{2}$ and 1.5%w/v CaCl$\sb2$, inhibited ripening of both fresh market (caruso) and processing (UC82) tomatoes and resulted in an extended storage period of 2-3 days. The delay in ripening was probably due to the inhibitory effect of calcium on ethylene biosynthesis which was observed in both caruso and UC82 tomatoes.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Njoroge, Charles Kimani

Contributors dc:contributor

• Kerbel, Eduardo L.

• Agriculture, Agronomy
• Agriculture, Food Science and Technology
• Biology, Plant Physiology

Statement dc:rights

• Copyright 1992 Njoroge, Charles Kimani

Language dc:language

eng

Identifier

AAI9236554
(UMI)AAI9236554

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/19114