Author(s):

B Naveena and Genitha Immanuel

Abstract: Post harvest losses of horticultural produce are a serious problem in the post-harvest chain, because of the rapid deterioration during handling, transport and storage. Tomatoes and Cucumbers were treated with Calcium Chloride and Sodium Chloride with different steeping time. The effects of these pre-treatments were evaluated, by analyzing the pH, TSS, Weight loss and Shelf life of the treated vegetables. The results indicated that, due to pre-treatment increase in pH, TSS and Weight loss was lower in tomatoes and cucumbers treated with Calcium Chloride and Sodium Chloride as compared to Control. Shelf life of the Calcium chloride treated vegetables with a steeping time of 5 minutes, 10 minutes and Sodium chloride treated vegetables with a steeping time of 10 minutes is more compared to control.

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