Effect of Harvesting States on the Quality of Tomato (&lt;i&gt;Lycopersicon esculentum&lt;/i&gt; Mill CV. Avinash-2, Hybrid)

Karki, Dhan Bahadur

doi:10.3126/tuj.v25i1.3756

Cited by 8 publications

(6 citation statements)

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“…Getinet et al, 2008 have reported that the total soluble solid was low at the colour breaker stage but increased when tomato fruits were harvested at pink mature stage. Though results of this study have not clearly showed significant difference in TSS at different maturity stages except variety 'Thilina', generally TSS increases with the advancement in maturity and during storage (Karki, 2005;Getinet et al, 2008). The increase in TSS could be attributed to the breakdown of starch into sugars or the hydrolysis of cell wall polysaccharides (Crouch, 2003).…”

Section: Total Soluble Solids (%) (Tss)contrasting

confidence: 58%

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Effect of maturity stage on ripening and quality characters of four tomato (<i>Solanum lycopersicum</i> L.) varieties of Sri Lanka

et al. 2017

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The effect of maturity stage on ripening and quality characters of four tomato (Solanum lycopersicon) varieties was evaluated. The varieties selected were Thilina, Bathiya, Maheshi and Lanka cherry, due to their widespread cultivation and popularity among consumers. Tomato fruits of three maturity stages e.g. colour breaker, 25% maturity and 50% maturity were considered. Maturity stages significantly affected the fruit ripening and quality parameters. The fruits harvested at colour breaker stage had the highest weight loss (22.45%) except in the variety Lanka cherry. Total soluble solid (TSS) content was not significantly different at different maturity stages except in the variety Thilina (P≤0.05). But in the variety Thilina, the highest TSS was recorded in the fruits harvested at 50% maturity (4.07). In varietal comparison, both varieties Lanka cherry and Thilina had the highest TSS values in each maturity stages compared to other two varieties. Titrable acidity in varieties Bathiya (9.95%) and Maheshi(8.4%) was significantly higher at colour breaker stage than the rest of two maturity stages, while in the case of Lanka cherry and Thilina, though titrable acidity was not significant among colour breaker stage and 25% maturity stages, it was significantly lower at 50% maturity stage. As expected, pH had increased with the progression of the maturity except in two varieties, Thilina and Maheshi. The study indicates that identification of effective maturity stage is an important to retain superior fruit quality by maintaining a low rate of weight loss and softening in tomato fruits after harvest for prolong storage and distant markets.

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Section: Total Soluble Solids (%) (Tss)contrasting

confidence: 58%

“…The weight loss is attributed to the loss of moisture and carbohydrates (Karki, 2005) and causing fruit softening and shriveling (Wilsony., 1999). It is a common but serious problem during storage (Getinet et al, 2008).…”

Section: Weight Loss (%)mentioning

confidence: 99%

Effect of maturity stage on ripening and quality characters of four tomato (<i>Solanum lycopersicum</i> L.) varieties of Sri Lanka

et al. 2017

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“…The stored samples were analysed for Physiological loss in weight, Chlorophyll content, Colour change and Decay parameters. The difference in weight between initial and final weight was considered as physiological loss in weight and percentage was calculated [15]. Chlorophyll content was ascertained by chlorophyll meter as spad unit (Model: SPAD-502 PLUS, KONICA MINOLTA SENSING, INC. Japan).…”

Section: Methodsmentioning

confidence: 99%

Effect of Modified Atmospheric Packaging on Postharvest Storage Life of Cilantro (Coriandrum sativum L.) Stored Under Different Conditions

Panta¹,

Khanal²

2018

J Hortic

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“…Tingkat kematangan yang direkomendasikan untuk pemanenan adalah ketika kulit/permukaan buah berwarna merah lebih dari 90%. Proses pematangan pada buah tomat juga dipengaruhi oleh menurunnya kandungan klorofil pada buah tersebut dan berhubungan dengan penelitian yang telah dilakukan oleh Karki (2005). Penelitian tersebut menunjukkan tingkat kandungan klorofil (mg/100 g) pada masingmasing tingkat kemasakan buah tomat yaitu 1.78 pada mature-green, 0.93 pada breaker, 0.76 pada turning dan 0.59 pada pink.…”

Section: Warna Buahunclassified

Studi Karakter Fisik dan Fisiologi Buah dan Benih Tomat (Solanum lycopersicum L.) Tora IPB

Zebua

Suharsi

Syukur

2019

AGROB

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Tomat (Solanum lycopersicum L.) merupakan salah satu jenis tanaman hortikultura yang banyak dibudidayakan di Indonesia. Ketersediaan benih yang bermutu masih tergolong rendah karena dipengaruhi oleh beberapa faktor. Salah satu faktor yang berpengaruh terhadap mutu benih yang dihasilkan adalah umur buah pada saat dipanen. Buah yang dipanen saat buah telah mencapai masak fisiologi menghasilkan benih yang berkualitas. Tujuan penelitian ini adalah mendapatkan karakter fisik buah dan fisiologi benih tomat varietas Tora-IPB pada periode pemasakan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Kelompok Lengkap Teracak (RKLT). Penelitian ini dilaksanakan di Kebun Percobaan Cikabayan, IPB sejak bulan Februari 2017- Agustus 2017. Karakter yang diamati adalah karakter fisik buah dan fisiologi benih. Hasil penelitian ini adalah umur buah mempengaruhi karakter fisik buah yaitu pada warna dan kelunakan buah. Umur buah tidak mempengaruhi karakter fisiologi benih yaitu daya berkecambah dan indeks vigor. Mutu benih tomat Tora-IPB pada penelitian ini belum bisa ditentukan, karena benih dari buah yang dipanen 35 HSB-50 HSB viabilitasnya 39.10-49.00% dan vigornya 12.97-20.00%. Kondisi tanaman tomat Tora-IPB yang bervigor rendah dan banyak serangan penyakit juga menyebabkan perkembangan buah tidak optimal, demikian juga mutu fisiologis benihnya.

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Effect of Harvesting States on the Quality of Tomato (<i>Lycopersicon esculentum</i> Mill CV. Avinash-2, Hybrid)

Cited by 8 publications

References 0 publications

Effect of maturity stage on ripening and quality characters of four tomato (<i>Solanum lycopersicum</i> L.) varieties of Sri Lanka

Effect of maturity stage on ripening and quality characters of four tomato (<i>Solanum lycopersicum</i> L.) varieties of Sri Lanka

Effect of Modified Atmospheric Packaging on Postharvest Storage Life of Cilantro (Coriandrum sativum L.) Stored Under Different Conditions

Studi Karakter Fisik dan Fisiologi Buah dan Benih Tomat (Solanum lycopersicum L.) Tora IPB

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