Effect of Ripeness Degree on The Storage Characteristics of Two Cultivars of Tomato

Effect of Ripeness Degree on The Storage Characteristics of Two Cultivars of Tomato

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Sura Akram Qahraman(1) and Ghalib Naser Hussein Al-Shammari*(1)

(1). Department of Horticulture and Landscape Engineering, College of Agriculture, University of Diyala, Iraq.

(*Corresponding author: Dr. Ghalib Naser Hussein Al-Shammari. E- Mail:  ghalibnaser55@yahoo.com).

Received: 01/05/2022                                 Accepted: 03/06/2022

Abstract

A storage experiment was conducted on the fruits of two cultivars (hybrids) of tomatoes grown inside plastic tunnels obtained from one of the private farms in Bani Saad district during the spring season 2021. The study included two factors; the variety and the degree of ripeness, where two hybrids of tomatoes were used i.e., Newton, Siemens. Half-ripe fruits, were the fruits colored bright red by 50%, and fully-ripened fruits that were colored bright red by 60-90%. The fruits were stored in a refrigerator at a temperature of 5 ° C for a month. The experiment was carried out as a factorial experiment with a fully randomized design (CRD) with three replications. The obtained data were collected and analyzed according to the design using LSD test at a probability level of 0.05 using Genstat program. The results of the study showed that there were no significant differences between the two cultivars, as well as the absence of significant differences between the two degrees of ripeness in terms of total soluble solids (TSS), and the incompletely ripened fruits excelled in most of the chemical characteristics, which gave the highest content of vitamin C, (9.980 mg. 100 ml-1), carotenoid pigments (98.91 mg.100gm-1), and acidity level (0.464%). While the fully-ripened fruits excelled in giving the lowest rate of fruits respiratory (3.091 mg CO2/kg/hour).

Keywords: Tomato, ripeness, cultivars, Storage.

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