ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Analysis of chemical composition influencing shelf life of tomato (Lycopersicon esculentum).

De, N., Chaurasia, S. N. S., Singh, K. P. and Kalloo, G.

Indian Journal of Agricultural Sciences. Volume 72, Number 1, 2002. Pages 29-31.

2002

บทคัดย่อ

1996-99 8 hybrids of tomato (BSS 99, ARTH 128, Gotya, ARTH 16, SC 2, SC 28, Himlata, and ARTH 4) to characterize the factors influencing the variation in shelf life under natural condition. The shortest shelf life was recorded in 'ARTH 4' (12 days) and the longest in 'BSS 99' (25 days). At the end of shelf life, 40% spoilage was recorded in 'ARTH 4', whereas only 16% in 'BSS 99'. Low acid equivalence (22 meq/litre); higher concentration of N, Ca, Mg, and K; and lower concentration of P and S were recorded in tomato fruits of 'BSS 99' compared with 'ARTH 4'. More acidic juice (pH 3.8) and less total soluble solid (4.4%) were noted in 'ARTH 4' than 'BSS 99'. Variations in total soluble solid, pH, and electrical conductivity of tomato fruits at breaker stage and at 21 days after harvest were observed among the hybrids. A positive correlation among pericarp thickness, initial pH of juice, and shelf life was noted in tomato fruits. Low titrable acidity and higher concentration of Ca in tomato fruits induced better keeping quality.