STUDIES ON POST-HARVEST PRESERVATION OF TOMATO AND BEANS AGAINST SPOILAGE MICROORGANISMS
Loading...
Date
1998-08-19
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
Post-harvest spoilage of tomato and beans and their
chemical control were studied by considering the spoilage
susceptibility of these two vegetables. The microbial analysis
of the healthy tomato and beans samples from field and
market during three different months, representing three
different seasons, showed higher microbial load in samples
collected from market compared to ones collected from field.
The two vegetables sampled during August showed higher
fungal load whereas those collected during March showed
higher bacterial load. Out of 17 isolates obtained from
tomato and beans six fungal species belonging to the genera
Fusarium, Aspergillus, Alteniaria, Cladosporium, one yeast
(Hansenula) and a bacterium (Pseudomonas) caused spoilage
of tomato and a lone funeral isolato, Malualela aeria, caused
spoilage of beans and is a new record on beans.
The ill vitro evaluation of three biocides indicated that
Carbendazim was most effective followed by Mancozeb and
Sanosil in inhibiting all spoilage fungi isolated from tomato and beans except Alternaria alternata on which Mancozeb
was most effective. However, Carbendazim and Miiacozob
were not effective ajjainst Pseudomonas whereas Sanosil was
most efficient on thin bacterium.
The in vivo studies on effect of biocides on shelf-life
and post-harvest qualities of tomato and beans indicated
that Carbendazim 500 ppm and Sanosil 10000 ppm were most
effective in extending the shelf-life and maintenance of post-harvest
qualities. These two treatments showed lowest
spoilage percentage, reducing sugar content, pectin methyl
esterase activity and cellulase activity but recorded highest
ascorbic acid content. The dipping time of five minutes
showed higher shclf-life and maintenance of above said post-harvest
qualities in both tomato and beans compared to one
and two minutes dipping. Storage of the two vegetables in
cold storage (6" C) further improved the shelf-life and post-harvest
qualities.
Description
Keywords
null