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Subject: Vegetable Science × Author: Sadananda, G.K. × End date: 2009 × Start date: 2006 × Type: Thesis ×
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    ThesisItemOpen Access
    Effect of extracts of medicinally important spices on shelf life of tomato
    (CCSHAU, 2008) Sadananda, G.K.; Rana, M.K.
    The present investigation entitled “Effect of extracts of medicinally important spices on shelf life of tomato” was carried out in post harvest laboratory of the Department of Vegetable Science, Chaudhary Charan Singh Haryana Agricultural University, Hisar during the year 2007. The fruits of tomato hybrid Dev-5031 harvested at green mature and turning stage keeping small pedicel intact were used as experimental materials. The spices extracts used were fenugreek seed extract, ajowain seed extract, turmeric extract, bael leaf extract, ginger extract, basil leaf extract, each at 2 and 5%, control without dipping and control with water dipping. The fruits were dipped for 10 minutes in spices extracts prepared as per treatment and the treated fruits were surface dried and then packed in cardboard boxes lined with newspaper. The tomato fruits of both green mature and turning stage showed minimum value for physiological loss in weight, decay loss, specific gravity and total soluble solids when treated with 5% bael leaf extract, whereas, the maximum value was recorded with control fruits without water dipping. The highest value for fruit firmness, fruit acidity and ascorbic acid content was observed with the treatment 5% bael leaf extract. However, the lowest value was recorded with control fruits without water dipping. Chlorophyll content of tomato fruits decreased with the increase in storage period irrespective of treatments and stages, this was highest in fruits treated with 5% bael leaf extract, but in case of control fruits without water dipping, it was recorded minimum. During the entire storage period, the tomato fruits showed an increasing trend for sugars, carotenoid and lycopene content in both mature green and turning stage. The minimum value for sugars, carotenoid and lycopene content was noticed in fruits treated with 5% bael leaf extract, whereas, the maximum value for sugars was observed in control fruits without water dipping. Higher value for organoleptic test in both mature green and turning stage fruits was noticed with 5% bael leaf treatment, but control fruits without water dipping showed significantly lower value for organoleptic test score. The fruits of both mature green and turning stage treated with 5% bael leaf extract showed high market acceptability for longer period as compared to control and other spice treatments. The tomato fruits of both mature green and turning stage treated with 5% bael leaf extract could be stored with minimum post-harvest quality loss when compared with other treatments.