Abstract
The relationship between ripening behaviour and stem scar region of fruit in different tomato varieties (stored at 30.5 ± 1°C or 25 ± 1°C) was studied by blocking the stem scar region either completely or to different extent with high vacuum silicone grease. In 'Pusa Ruby' (a fast ripening variety) and 'Pusa Gaurav' (slow ripening variety), complete blockage of stem scar region of fruits at green mature stage showed 3-fold reduction in ripening index at 14days after treatment (DAT) but with increased rottage. It was demonstrated in 'Pusa Ruby' and 'Pusa 120' that the extent of blockage of stem scar region has dependence on the rate of respiration and ripening suppression. The extent of climacteric rise was reduced significantly in the treated fruits. These suppressive effects of treatment were found to diminish with the advancement in the ripening stage of tomato fruit.
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