Effect of calcium and salicylic acid on cell wall

hydrolyzing enzymes and biochemical

characteristics of tomatoes during post harvest
storage

Major Advisor:
(Mrs.)Surekha Bhatia

Presented by: Dr.

Jyoti Kalra
L-2011-BS-174-M

INTRODUCTION:
Tomato (Lycopersicon esculentum Mill.) is one
of the most important and widely cultivated
vegetables in India with an annual production of
11.488 million tones.
Tomatoes are major contributors of carotenoids
especially lycopene, phenolics, vitamin C and
small amounts of vitamin E in daily diets. Water
comprises about 90% of its fresh fruit, which
makes it highly perishable.

Process of fruit ripening and senescence

increases as soon as a fruit is harvested and

involves several bio-chemical changes which
are softening of cell walls, loss in chlorophyll,
changes in lycopene content and changes in
color, flavor and texture with the involvement
of several classes of enzymes.
Polygalacturonase (PG), pectinmethylesterase
(PME), cellulose, -D-galactosidase are
important cell wall hydrolysing enzymes
involved in fruit softening.
The deterioration of tomato fruits following
harvest is influenced by many factors such as
storage conditions, packing conditions and post
harvest treatments.

 Calcium is involved in change of fundamental

physiological process of plants involving cell walls,

membranes, chromosome structures and enzyme
activity. Post harvest calcium application maintains
cell turgor, membrane integrity, tissue firmness,
delays lipid catabolism, inhibits ripening and
senescence .
Salicylic Acid is an endogenous growth regulator,
which participates in the regulation of physiological
process in plants. Exogenous applications of salicylic
acid may influence stomata closure, ion uptake and
transport,
inhibition
of
ethylene
biosynthesis,
transpiration and stress tolerance.
These post harvest treatments by calcium and
salicylic acid have the potential to extend the shelf life
of the tomatoes. So understanding the mechanism
involved in the action of these ions in relation to
quality maintenance during storage is important in

Knowledge Gaps:
Little information is
available regarding the harvest treatments
of Ca2+ and salicylic acid on the cell wall
hydrolyzing enzymes in relation to the
quality parameters. A better understanding
of mechanism of action of these treatments
is necessary to formulate more targeted
strategies for increasing the shelf life of
tomatoes.

Objectives:
To evaluate the effect of Ca2+

salicylic
acid on the activities of the cell wall
hydrolyzing
enzymes
and
associated
biochemical changes as a function of the
time of storage.
To find out the suitable post harvest
treatments for extending the shelf life of
tomatoes under different environmental
conditions.
,

Expected New Knowledge:

Calcium and salicylic acid may
enhance the shelf life of tomatoes by
effecting
cell
wall
hydrolyzing
enzymes.

Technical Program:
Tomato variety: Punjab Ratta will be grown

under natural field condition following

recommended culture practices. Crops will be
grown in the research field of Department of
Vegetable Crops, PAU, Ludhiana

Experiment No.1
Name of Experiment: Effect of Ca2+ and salicylic acid treatment
on the quality changes during storage of tomatoes under different
environmental conditions.
Location-field/Lab: Department of Processing and Food
Engineering, PAU, Ludhiana.
Methodology: Tomatoes from the chosen variety will be
harvested at a pink stage, washed and will be treated with Ca2+ (1,
1.5, 2.0%) and salicylic acid (1, 1.5, 2.0 mM). Each of these
treatments was given by dipping the fruits of each set comprising
seven fruits in the treatment solution for half an hour. Dried
tomatoes will be placed in open tray and polythene bags and
will be stored under ambient and refrigerated conditions till the
edible state .

Samples will be analyzed for its weight loss, pH, TSS (Total
Soluble Solids), titrable acidity (Znidarcic and Pozrl, 2006),
ascorbic acid, carotenoid, lycopene(Sozzi et al 1999), total
sugar (Dubois et al 1956) , total soluble flavonoids, total antioxidant activity (Marcello et al 2006).
Observations to be recorded: Changes in the weight loss, pH,
TSS (Total Soluble Solids), titrable acidity, ascorbic acid
carotenoid, lycopene , total sugar , total soluble flavonoids and
total anti-oxidant activity.
Statistical Analysis:
Data of standard error of three independent replicates will
be evaluated.
Analysis of variance (ANOVA) will be done.

Experiment No.2
Name of the Experiment: Effect of Ca2+ and salicylic acid on the
activity of cell wall hydrolases during post harvest storage of
tomatoes.
Location-field/Lab: Department
Engineering, PAU, Ludhiana.

of

Processing

and

Food

Methodology: Tomatoes from the chosen variety will be

harvested at a pink stage, washed and will be treated with Ca2+ (1,
1.5, 2.0 %) and salicylic acid (1, 1.5, 2.0 mM). Each of these
treatments was given by dipping the fruits of each set comprising
seven fruits in the treatment solution for half an hour. Dried
tomatoes will be stored in open tray and polythene bags. Samples
will be stored under ambient and

refrigerated conditions cooling till the edible state. Enzymes will

be extracted from fresh samples at weekly intervals and enzymes
extracts will be analyzed for the activity of polygalacturonase
(PG), pectinmethylesterase (PME), cellulases (Ianattea et al
1999),-D-galactosidase (Biswas 1985). Proteins from enzyme
extracts will be estimated by Lowry et al (1951).
Observations to be recorded: Changes in the activity of
Polygalacturonase (PG), pectinmethylesterase (PME), cellulases,
-D-galactosidase will be measured as a function of time.
Statistical Analysis:
Data of standard error of three independent replicates will be
evaluated.
Analysis of variance (ANOVA) will be done.

Collaboration with other

departments:
Help will be sought from :
Department of Vegetable crops

in growing and maintaining the

tomato crop during the period of
study.
Department of Processing and
Food Engineering, PAU ,Ludhiana
in using the facilities during
period of study.

THANK YOU