Response of different chemical treatment on shelf-life and quality of tomato fruits (cv. GT-1) during storage in summer season

Abstract

SUMMARY :The present investigation was carried out to study the response of different chemical treatment on shelf-life and quality of tomato fruits. The fruit samples were drawn and analysed periodically for various physical and bio-chemical changes. In summer results revealed that tomato fruits treated with post harvest treatments of KMnO 4 + BLE reduce ripening and gave maximum marketable fruits with increased shelf-life of tomato fruits. The minimum loss in weight was noted when tomato fruits treated with 2 per cent bael leaf extract. The fruits treated with KMnO 4 3000 ppm + 2 per cent BLE increased the per cent marketable fruits with increase in storage period. Maximum shelf-life (10 days) was observed in fruits treated with KMnO 4 2000 ppm + 2 per cent BLE and KMnO 4 2000 ppm alone. Maximum acidity was recorded in T 1 with 2 per cent bael leaf extract. Ascorbic acid content was highest with the post harvest application of GA 3 400 ppm in combination with 2 per cent bael leaf extract. The fruits treated with GA 3 increases TSS, reducing sugar and total sugar at initial and later stage of storage, but acidity was increased at later stage of storage. Maximum percentage of reducing and total sugar was recorded in control condition.

Effect of Different Concentrations of the Gibberellic Acid and Calcium Chloride Dipping on Quality and Shelf-life of Kochoro Variety Tomato

“…According to Sharma et al (2018), GA 3 treatment leads to a reduction in tissue permeability and water loss. Among the treatments, GA 3 (0.1%), CaCl 2 (1%), and CaCl 2 (1.5%) were found more effective in maintaining the fruit weight; the same trend was also reported by Pila et al (2010) and Senjaliya et al (2015) in tomato storage studies.…”