EFFECT OF ORGANIC PRODUCTION ON GROWTH, YIELD, SHELF LIFE AND JUICE QUALITY OF TOMATO (Lycopersicon esculentum Mill
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Date
2008-06-04
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MAHATMA PHULE KRISHI VIDYAPEETH RAHURI-423 722, DIST. AHMEDNAGAR MAHARASHTRA (INDIA)
Abstract
The present investigation was carried out at Tomato Improvement Scheme, MPKV, (Raburi during years 2006-2007 with the view to study the effect of organic production on growth, yield, shelf life and juice quality of tomato (Lycopersicon esculentum Miff.) Two sets of experiments were conducted viz. a field experiment consisting of five treatments and four replications and a laboratory investigation comprising of 5 x 4 x 2 (production system x packaging treatments x storage conditions) factorial experiment with three replications. Highly significant differences were observed in respect of growth as measured 6y plant height, leaf area and leaf area index Treatment T4 (RDF + FYM) had the maximum plant height, leaf area and leaf area index while % (neem cake + biofertilizers) manifested the poorest growth. Significantly high total yield (40.21 t ha-1), marketable yield(37.901 h-1), yield per plant (1.45 kg) and number of fruits per plant (21.95) were recorded in % (RDF + FYM) followed by T2 (vermicompost) (32.58 t h-1) (Furthermore, T4 (RDF + FYM) had maximum number of flowers, fruits and fruit set percentage per truss while % had the least number flowers, fruits and fruit set percentage. Organic tomatoes in general and T3 in particular had significantly better firmness than inorganic tomatoes. On the other hand, T4 resulted in the maximum juice recovery (85.45%) and minimum pomace percentage (9.41 %) while % had the minimum juice recovery (78.08%) and conversely, the maximum pomace percentage (13.90%). Other than this, there were no significant differences in respect of polar and equatorial fruit diameters, pericarp thickness and fruit shape index. Similarly, the difference in the biochemical constituents of fresh fruits viz. sugars, titratable acidity, sugar to acid ratio, TSS, ascorbic acid,β-carotene and lycopene were not statistically significant. (From the findings of the current investigations, it is vivid that % had better shelf life in both Kharif (9.50 day) and rabi (8.25 days) seasons while the lowest was in T5 (7.50 days). The maximum physiological loss in weight (17.71%) after ten days storage was recorded in % (RDF + FYM)), which was very closely followed by T5 (RDF) (17.47%) while the least (16.43%) was observed in % (neem cake + bioferilizers). It is apparent that those inorganic treatments (T4 and T5) suffered the maximum physiological loss in weight and high rotting percentage as compared to all organic treatments. (Biochemical changes in fresh fruits during storage were quite significant in particular sugars, ascorbic acid and titratable acidity on 8th and 10th day of storage, however, there were no appreciable changes in TSS, β-carotene and lycopene content of fruits. The organoleptic evaluation conduct under both kharif and rabi seasons show, considering the overall acceptance of the fresh fruits, T2 was found to be with the highest score followed by % (RDF + FYM) while the lowest was in T5. Furthermore, there was a general trend of a slight initial increase and subsequent decline in the over all organoleptic quality of the fruits. (Fruits from inorganic testaments were faster to lose their organoleptic quality and this might be due to the high loss in sugar and significantly more (PWL. The level of pesticide residue in fresh fruits was considerably high in inorganic treatments. Of all the pesticides sprayed, only endosulfan was detected in the fresh fruits during the kharif season. The other pesticides viz. Marashal(Carbosulfan), Desis (Detametrin), Sparky (Detametrin + Trazophos) and (Biltox (Coperoxychloride) were found to be below detectable level(<ffi)L). Treatment T4 (RDF + FYM) and T5 (RDF) had the maximum residue of endosulfan (34.50 ug/kg) while the lowest was in T1 and % (4.75 ug/Kg). The residue detected in the inorganic treatments is still below the Maximum (Residue Limit for (Endosulfan, (5 PPM).
Organic treatments Have positively and conspicuously affected the soil microbial population, The highest count for bacteria, fungi and actinomycetes was associated with the application of organic manures in the form of FYM, neem cake and vermicompost plus biofertilizers. The soil microbial populations during the study were found to substantially increase in the organic treatments. The highest bacterial, fungal and actinomycetes populations were in % (vermicompost + biofertilizers) while the lowest was in % (RDF). Significantly fewer incidences of fruit borer and spotted wilt virus were observed as a result of the application of RDF alone or RDF plus FYM with scheduled spray of chemical pesticide packages (T4 and T5). On the other hand, organic treatments in particular application of vermicompost plus biofertilizers (T2), had significantly reduced incidence of crown rot while the highest incidence was in T5 (RDF alone) There were no significant differences among the treatments in respect of leaf curl virus and late blight incidences. 'With regard to the biochemical qualities of freshly prepared tomato juice, there was no significant difference in respect of ascorbic acid, sugars, acidity, and sugar to acid ratio, however, significant differences were observed in terms of TSS, lycopene and β-carotene contents. Lycopene was significantly more in T4 (kharif) and T2 (rabi) while the lowest was in T3.β-carotene was significantly more in T3 and the lowest was in T5. There was no significant change during the storage period in respect of sugars and TSS, however, significant changes were observed in acidity, lycopene, ascorbic acid and β-carotene content especially due to the influence of storage condition, packaging and interaction of the two. Hot-filling in glass bottles followed by pasteurization (Pk3)was significantly better in respect of retention of β-carotene, lycopene, ascorbic acid and acidity, whereas hot-filling in standing pouches without further pasteurization ((Pk2) resulted the highest unwanted biochemical changes in the juice. Storage under refrigerated condition significantly slowed down the rate degradation of lycopene, ascorbic acid,β-carotene and ensured high acidity throughout the storage period. As per the findings in the present studies, it is safe to store simple hot-fitted tomato juice without refrigeration for only 3 to 4 months while no problems are encountered even after six months when juice packed in either standing plastic pouches or glass bottles are kept under refrigerated storage. The microbial contamination status of the juice was extremely Cow even six MAS. A few counts of bacteria and fungi were recorded (during kharif only) in both organic and inorganic treatments, the highest being in T1 and the lowest was in T5. (Regardless of the production systems in the field, hot -filling in either standing pouches or glass bottles followed by pasteurization resulted in no microbial contamination under both kharif and rabi seasons. There was no significant difference in browning among the different organic and inorganic production systems. (Rather, browning was significantly intense in juice samples stored outside refrigerator (S1). Although a slight increase in browning was noticed during pasteurization, juices hot-filled in glass bottles with additional pasteurization (Pk3) had significantly less browning problem while hot-filling in standing pouches without additional pasteurization (Pk2) suffered the maximum browning defect, especially when stored outside refrigerator. The most important thing in maintaining best quality of juice (high retention of lycopene, ascorbic acid and β-carotene with less browning and microbial contamination) was proper pasteurization and storage under refrigerated condition. In general, inorganic treatments had significantly better vegetative growth, yield and (ess incidence of fruit borer and spotted wilt virus isease while organic treatments showed better firmness of fruits, keeping qualities, less crown rot, improved soil microbial status, extremely low pesticide residues, better organoleptic qualities (especially T2) and most importantly better antioxidants viz. lycopene, ascorbic acid and β-carotene content in the rocessed juice. Therefore, despite the temporary low yield observed under organic production, wh ch can be ompensated with premium price, the production and processing of organic tomatoes into juices not only reduces the post harvest losses, add value and increase revenue but also enhance the availability of antioxidants, which concomitantly improve health condition of the people. Therefore, organic production of tomatoes and their subsequent processing
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