BIOCHEMICAL CHANGES IN TOMATO FRUITS DURING RIPENING AND STORAGE

Simple item page
dc.contributor.advisorBHATNAGAR, RAMESH
dc.contributor.authorSuthar, Varsha P.
dc.date.accessioned2018-04-12T08:27:55Z
dc.date.available2018-04-12T08:27:55Z
dc.date.issued1998
dc.description.abstractTomato (Lycopersicon esculentum Mill.) is an important vegetable crop having industrial and medicinal values. The present investigation was carried out to study the biochemical changes taking place during tomato fruit ripening and storage in winter season of 1996-97 at Anand under Middle Gujarat condition. The tomato fruits of eight different varieties "Pusa ruby (V1), Junagadh ruby (V2), Mahabaleswar (V3), Anand 1 (V4), Angurlata (V5), CO3 (V6), SL 152 (V7) and NDT 120 (V8)" were picked at green mature (M1) and yellow (M2) stages of fruit ripening. The yellow stage fruits were kept to become red ripe (M3) at room temperature. The red ripe fruits were kept at room temperature (R1) and in a refrigerator (R2) for three days (S1) and six days (S2). The fruits of different maturity stages (M1, M2 and M3) and storage condition (R1S1, R1S2, R2S1, and R2S2) were analysed for biochemical parameters viz., moisture, total soluble solids, total soluble sugar, reducing sugar, titrable acidity, ascorbic acid, carotene and lycopene contents. The results showed that among different varieties studied, Angurlata (V5) recorded the highest total soluble sugar, reducing sugar, ascorbic acid and lycopene contents during maturity stages and storage conditions. All biochemical parameters studied, increased with advancement of ripening except titrable acidity and ascorbic acid content. Among both the storage conditions, the fruits stored in refrigerator showed higher titrable acidity, ascorbic acid and carotene content and room temperature stored fruits showed higher lycopene content. The total soluble solids, total soluble sugar, reducing sugar, ascorbic acid and lycopene contents were higher in six days stored fruits, while titrable acidity and carotene contents in three days stored fruits. The fruits of Angurlata (V5) variety stored in refrigerator for three days (V5R2S1) indicated higher total soluble sugar and ascorbic acid content, while fruits of SL 152 (V7) stored in refrigerator for six days (V7R2S2) indicated the highest ascorbic acid content.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810043309
dc.keywordsBIOCHEMICAL, CHANGES, TOMATO, FRUITS, RIPENING, STORAGEen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemBIOCHEMICAL CHANGES IN TOMATO FRUITS DURING RIPENING AND STORAGEen_US
dc.subBiochemistryen_US
dc.subjectBIOCHEMISTRY, AGRICULTUREen_US
dc.subjectA STUDYen_US
dc.themeBIOCHEMICAL CHANGES IN TOMATO FRUITS DURING RIPENING AND STORAGEen_US
dc.these.typeM.Scen_US
dc.titleBIOCHEMICAL CHANGES IN TOMATO FRUITS DURING RIPENING AND STORAGEen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Varsha P. Suthar.pdf
Size:
3.59 MB
Format:
Adobe Portable Document Format
Description:
M.Sc (Biochemistry) Dissertation
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses