Abstract
The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.
Highlights
Pepino melon (Solanum muricatum Aiton) is a littleknown vegetable crop which belongs to the family solanaceae
The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (1522°C) and at low temperature (7°C)
Highest percentage fruit weight loss (PWL) of 10.863% and 15.77% were recorded in greenhouse grown fruits from plants supplied with 300 and 400 kg NPK ha1 during production as well as in field grown fruits from plants supplied with 400 kg NPK ha1 regardless of the storage temperature (Table 2)
Summary
Pepino melon (Solanum muricatum Aiton) is a littleknown vegetable crop which belongs to the family solanaceae. It originated from the tropi cal and subtropical region of Andes and is grown for its edible fruits (Heiser, 1964). Several studies have reported significant losses in horti cultural produce after harvest (Toktam et al, 2019). Such losses are caused by dehydration, decay, and physiological disorders during posthar vest handling. Fresh fruits and vegetables undergo rapid transforma tion in nutritional and sensory quality after harvest, some of which con tribute to loss of market value (Ahmad and Siddiqui, 2015). The losses can be reduced through good management of pre and postharvest factors (Toktam et al, 2019)
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