Title

FRUIT QUALITY PERFORMANCE AND SHELF LIFE OF TOMATO USING DIFFERENT LEVELS OF POTASSIUM ALUMINUM SULFATE

Author(s)

JAMES FRANCIS RYAN M. MALDEPEÑA

HENRY T. ELLORIN JR.

Affiliation

College of Agriculture and Forestry

Contributor

GETHER ENARIO, PhD - Adviser

ENGR. BERNIE P. AGUSTIN - Panel

YUNALYN L. VILLATES, PhD - Panel

DR. OLIVER TALIP - Panel

For. BOBBY B. ALAMAN, MPM-BCM - Panel

Year

2024-07

Abstract

This study investigated the effect of Potassium Aluminum Sulfate (KAl(SO₄)₂), commonly known as Tawas, on the shelf life and quality of tomatoes (Solanum lycopersicum L.) under ambient conditions (20–25 °C, 85–90% RH). A Completely Randomized Design (CRD) was employed with four treatments: T1 (control), T2 (25 g/L), T3 (50 g/L), and T4 (75 g/L), each replicated four times. Tomatoes were immersed in respective solutions for 25 minutes and observed over 21 days. Parameters assessed included decay percentage, weight loss, color development, and sensory attributes (appearance, aroma, texture). Results revealed that higher concentrations of potassium alum effectively reduced decay, with T4 (75 g/L) showing the lowest total decay (12.96%) compared to the control (21.82%). Weight loss analysis indicated that T3 (50 g/L) minimized moisture loss during the early storage period, while T2 (25 g/L) performed better in long-term storage. Color development was initially delayed by alum treatments but accelerated after 14 days, with T4 reaching the highest color score (4.92) by Day 21. ANOVA results indicated no significant difference (p > 0.05) among treatments for appearance, aroma, and texture. Findings suggest that potassium alum can extend tomato shelf life and reduce postharvest losses without compromising sensory quality. However, proper concentration is essential to optimize preservation efficiency.

Keywords

ANOVA, Color development, Decay Percentage Ethylene decay, Moisture Loss