Abstract
The present experiment was undertaken to study the effect of ethephon 39%SL on post-harvest quality of Tomato fruits (Solanum lycopersicon L.). The mature green tomato fruits were subjected to aqueous solution of ethephon 39%SL @ 1500, 2000, 2500, 3000 and 3500 ppm to record the data on colour development of fruit. Colour of fruits was observed to be improved with ethephon applications and maximized yellow colour development was noticed from 5th day of ripening period. The weight loss higher with concentration of ethephon and ripening interval. Upto 7th day of treatment fruit not showed any symptoms of rotting. But fruit firmness gradually reduced with advancement of storage in the treatments and at 3500ppm ethephon 39%SL treatment. The quality of fruit especially lycopene and TSS content increased with advancement of ripening period. Treatment with ethephon 39%SL @ 2500 ppm resulted in adequate ripening of fruits with uniform red colour, acceptable quality and better than all treatments of ethephon.
Highlights
Tomato is one of the commercially grown vegetable crop stands third position after potato and sweet potato, occupying an area of 4.81 million hectare with an annual global production of 163.02 million tonnes 5
Materials and Methods The present experiment was undertaken to study the effect of ethephon 39% SL on post harvest quality of Tomato (Solanum lycopersicon L.)cv
On twentieth day fruit rotting percentage increased to 12.50% with the treatment of ethephon 39% SL 3500 ppm followed by its lower doses of 1500, 2000, 2500 and 3000 ppm ranging from 7.50%, 8.75 to 10% respectively
Summary
Tomato is one of the commercially grown vegetable crop stands third position after potato and sweet potato, occupying an area of 4.81 million hectare with an annual global production of 163.02 million tonnes 5. The parameters taken in to consideration for the study were change in fruit colour, weight of fruit, fruit ripening status, quality parameters like TSS, titrable acidity, lycopene and ascorbic acid content in fruits and effect on shelf life of fruits.
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