EFFECTS OF CHEMICAL ADDITIVES ON SHELF LIFE OF TOMATO (Solanum lycopersicum) DURING STORAGE
| Main Author: | Priyanka Devkota |
|---|---|
| Format: | Article Journal |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/5557988 |
Daftar Isi:
- The study on effect of chemical additives on shelf life of tomato (Solanum lycopersicum) at the time of storage was done in Nuwakot, Nepal during March to April, 2019. Tomato (Dr-3 variety) fruit with stem stalk were harvested at pink stage and dipped either in distilled water as control, or in different concentration of Gibberellic acid [(GA3 ) (0.1, 0.3 and 0.5%)], and calcium chloride [(CaCl2 ) (0.5, 1 and 1.5%)] for 20 minutes. Fruit were then air dried and stored at ambient condition. The experiment was laid out in Completely Randomized Design (CRD) with 3 replications and 7 treatments. The shelf life and physicochemical characteristics of tomato fruit were studied at 3 days interval during storage. The post harvested treatment with GA and CaCl2 resulted in delay in the change of weight loss, decaying loss, total soluble solids, and titratable acidity in tomato fruit along with higher amount of ascorbic acid. The least decay percentage in the fruit was obtained with 0.1% GA3 and 1.5% CaCl2 . Hence, it could be concluded that post-harvest treatment with GA3 and CaCl2 has the potential to control decay, prolong the storage life, and preserve valuable attributes of tomato fruit.