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Effect of Postharvest Treatments on Shelf Life and Quality of Tomato

T.A.A. NASRIN
Postharvest Technology Section, BARI, Joydebpur, Gazipur-1701, Bangladesh.

M.M. MOLLA
Postharvest Technology Section, BARI, Joydebpur, Gazipur-1701, Bangladesh.

M. ALAMGIR HOSSAEN
Postharvest Technology Section, BARI, Joydebpur, Gazipur-1701, Bangladesh.

M. S. ALAM
Plant Physiology Section, BARI, Joydebpur, Gazipur-1701, Bangladesh.

L. YASMIN
Plant Physiology Section, HRC, BARI, Joydebpur, Gazipur-1701, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only.

Keywords: Postharvest treatments, Shelf-life, Quality of tomato.

Location: At the laboratory of Postharvest Technology Section, HRC, BARI

Start Date: 00-03-2007

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

To study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato.

Methodology:

Freshly harvested tomato Lalima (light pink colour) was obtained from Olericulture Division, Horticulture Research Centre, BARI, Joydebpur, Gazipur. This research was conducted at the laboratory of Postharvest Technology Section, HRC, BARI, during March 2007. The fruits were sorted out to eliminate bruised, punctured and damaged ones. The experiment was laid out in CRD factorial with three replications. There were three factors-A) Fruits were dipped in 200ppm chlorine solution for 5 minutes and spread on floor. It has two levels (chlorine treated and non-treated), B) storage condition with two levels (ambient condition: Temperature 20-25°C & relative humidity 70-90% and refrigerator: 4-5°C & relative humidity 60-65% and C) packaging technique with three levels (without packaging/control, gunny bag, perforated polyethylene bag: 0.0125mm thick and 0.25% holes). Each replication of the treatments is consisted of 0.5 kg fruit. Data on physiological weight loss (%), decay (%), non-marketability (%), shelf life (days), acidity (%), total soluble solid (TSS), reducing sugar (%), total sugar (%), vitamin-C (mg/ bog) and B-carotene (mg/ 100g) were recorded. Physiological weight loss (%), decay (%) and marketability (%) data were recoded at 4 days interval. Acidity (%), total soluble solid (TSS), reducing sugar (%), total sugar (%), vitamin-C (mg/ 100g) and B-carotene (mg/ 100g) were recorded at first and at the last days of storage period. Physiological weight loss (%) : It was determined by periodical weighing of fruits and expressed as percentage of original weight. Damaged (rotting or chilling injury) fruits were also included with it. Decay (%): The fruits were observed visually for rotting and microbial infection. Shelf life (day): The shelf life is a period of time which starts from harvesting and extends upto the start of rotting of fruits (Mondal, 2000). Chemical analysis: Acidity, TSS, reducing sugar, total sugar, vitamin-C and B-carotene were determined at initial and at the last day of storage period. Reducing sugar and total sugar were determined by Lane and Eynon Method, TSS by using refractometer, acidity by treating against standard NaOH solution, ascorbic acid by 2, 6- Diclorophenol-Indophenol Visual Titration Method and B -carotene by AOAC (1975) method. All these chemical analysis methods were conducted according to Rangana (1986).

Source of Information: Bangladesh J. Agril. Res. 33(3): 579-585, December 2008, ISSN 0258-7122

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It can be concluded from the above results that shelf life of tomato could be extended upto 17 days without excessive deterioration in quality by treating the fruits with chlorine, packed in perforated polyethylene bag and kept at ambient temperature as compared to control for 7 days only.

Knowledge Management: Journal