Effect of extracts of medicinally important spices on shelf life of tomato
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Date
2008
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CCSHAU
Abstract
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.
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Keywords
Extraction, Fruits, Plant extracts, Storage, Vegetables, Developmental stages, Sowing, Irrigation, Application methods, Diseases