Combined Inhibitory Effect against Postharvest Storage Rots and Their Effects on Postharvest Quality Parameters in Cherry Tomatoes by Cassia Oil and Calcium Chloride

Abstract

The inhibitory effect of cassia oil alone or in combination with calcium chloride (CaCl2) against Alternaria alternata in vitro and in vivo was assessed on cherry tomatoes. The results demonstrated that concentrations of CaCl2 ranging from 0.25 to 3%enhanced the inhibitory effects of 200 μl of cassia oil per liter on the growth of A. alternata in vitro. The combination of 0.25% CaCl2 and 500 μl of cassia oil per liter showed a significant inhibition effect on decay development in both wounded artificially infected and unwounded naturally infected fruit. Importantly, these treatments did not reduce the overall quality of tomatoes. Defense-related enzyme activities were also evaluated. The results indicated that cassia oil alone or in combination with CaCl2 significantly enhanced defense-related enzyme activities, such as peroxidase and polyphenol oxidase. Together, these data suggest that the combination of cassia oil and CaCl2 may be an efficient method to limit cherry tomato decay caused by fungi.