Differences in the cell morphology and microfracture behaviour of tomato fruit (Solanum lycopersicum L.) tissues during ripening

2020 ◽  
Vol 164 ◽  
pp. 111182
Author(s):  
Zhengguang Liu ◽  
Zhiguo Li ◽  
Tianli Yue ◽  
Elien Diels ◽  
Yougang Yang
Keyword(s):  
Solanum Lycopersicum ◽  
Cell Morphology ◽  
Tomato Fruit ◽  
Solanum Lycopersicum L

scholarly journals Suitability of bio-extracts with coating materials on physicochemical quality of tomato fruits (Solanum Lycopersicum L.) stored at ambient temperature

2021 ◽  
pp. 347-354
Author(s):  
Fufa Desta Dugassa
Keyword(s):  
Solanum Lycopersicum ◽  
Tomato Fruit ◽  
Garlic Extract ◽  
Maize Starch ◽  
Coating Materials ◽  
Tomato Fruits ◽  
Physicochemical Quality ◽  
Solanum Lycopersicum L ◽  
Postharvest Loss

Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious and health protective food, are highly perishable nature. Its sensitivity to postharvest loss due to poor handling, diseases and physical injury limits its successful marketing. Therefore, simple technology is required to reduce the postharvest loss of this commodity. The use of edible coatings with bio-extracts appears to be a good alternative preservation technique to extend the mature tomato fruits. This study was, therefore, initiated to investigate the effect of using bio- extracts garlic bulba and capsicum incorporation with coating materials (maize starch and beeswax on physicochemical quality of tomato fruit stored at ambient conditions (temperature 15.5 to 20.2oC and relative humidity of 55.5 to 67.3%). The experiment was conducted using complete randomized design of two varieties (Fetane and Melkashola) and six treatments. The tomato fruits were coated by dipping into solution for 3 minutes. The treatments prepared were on coating solution of MGE( 9.5% maize starch with 0.5% garlic extract), MCE (9.5% maize starch with 0.5% capsicum extract), BCE (9.5% beewax mixed with 0.5% capsicum extract), BGE (9.5% beewax mixed with 0.5% garlic extract), 10% maize starch without bio-extract, 10% beewax without bio- extract and control. The treatment means were tested at significance level of P ≤ 0.05. The effectiveness of bio-extracts with coating materials on physicochemical quality of tomato fruits were evaluated at three days intervals for 30 days. There was a significance difference (P<0.05) between coated and uncoated fruits. All coatings delayed tomato ripening and improved the keeping quality parameters but best results were exhibited by 9.5% with 0.5% BCE followed by 9.5% with 0.5% MGE by maintaining the mature tomato fruit for 30 days. The study showed that the Fetane variety has maintained more quality attribute than Melkashola variety during storage.

The effect of potassium fertilization on the metabolite profile of tomato fruit (Solanum lycopersicum L.)

2021 ◽  
Vol 159 ◽  
pp. 89-99
Author(s):  
Christoph H. Weinert ◽  
Frederike Sonntag ◽  
Björn Egert ◽  
Elke Pawelzik ◽  
Sabine E. Kulling ◽  
...  
Keyword(s):  
Solanum Lycopersicum ◽  
Tomato Fruit ◽  
Metabolite Profile ◽  
Solanum Lycopersicum L ◽  
Potassium Fertilization

Characterization of ubiquitin ligase SlATL31 and proteomic analysis of 14-3-3 targets in tomato fruit tissue ( Solanum lycopersicum L.)

2016 ◽  
Vol 143 ◽  
pp. 254-264 ◽  
Author(s):  
Yu Lu ◽  
Shigetaka Yasuda ◽  
Xingwen Li ◽  
Yoichiro Fukao ◽  
Takayuki Tohge ◽  
...  
Keyword(s):  
Solanum Lycopersicum ◽  
Ubiquitin Ligase ◽  
Proteomic Analysis ◽  
Tomato Fruit ◽  
Fruit Tissue ◽  
Solanum Lycopersicum L

EFFECT OF SUPPLEMENTARY LIGHTING ON THE QUALITY OF TOMATO FRUIT (SOLANUM LYCOPERSICUM L.) IN AUTUMN-WINTER CULTIVATION

2012 ◽  
pp. 395-401 ◽  
Author(s):  
K. Kowalczyk ◽  
J. Gajc-Wolska ◽  
A. Metera ◽  
K. Mazur ◽  
J. Radzanowska ◽  
...  
Keyword(s):  
Solanum Lycopersicum ◽  
Tomato Fruit ◽  
Solanum Lycopersicum L ◽  
Supplementary Lighting

scholarly journals APLIKASI PRA PENDINGINAN TERHADAP DAYA SIMPAN BUAH TOMAT (Solanum lycopersicum L.) (Pre-cooling Application to Shelflife Tomatos Fruit (Solanum lycopersicum L.))

AgriPeat ◽  
2019 ◽  
Vol 20 (01) ◽  
pp. 27-35
Author(s):  
Admin Journal
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Solanum Lycopersicum ◽  
Treatment Time ◽  
Tomato Fruit ◽  
Acid Value ◽  
Total Acid ◽  
Dissolved Solids ◽  
Solanum Lycopersicum L ◽  
A Value

ABSTRACTThe objectives of this study were: To know the influence of the pre-cooling duration on the quality tomato fruit, and the influence of the pre-cooling duration on the tomato fruit shelflife. Implementation of this research activity conducted for one month starting in March-April 2017, which is located in Laboratory of Department of Agriculture Cultivation, Faculty of Agriculture, University of Palangkaraya, Central Kalimantan Province. This study used a Single Randomized Complete Random (RAL) design with a pre-cooling treatment time consisting of 4 (four) treatments ie P0 = Without pre- cooling, P15 = Pre-cooling 15 minutes, P30 = Pre-cooling 30 minutes, and P45 = Pre-cooling 45 minutes. The observed variables were water content, vitamin C, weight loss, total acid, and total dissolved solids. The results showed that pre-cooling P15 was able to provide a good shelf life of up to 17 days. A 15-minute pre-cooling treatment is the best result in minimizing moisture evaporation. Vitamin C has increased in days 5 th, 7 th, and 9 th. The highest weight loss was in pre-cooling 30 minutes 7 days with a value of 5.47%, indicating an increased weight shrinkage value in a 15-minute pre-cooling treatment. The highest total acid value on 3 day was pre-cooling treatment of 15 minutes with a value of 5.28%, indicating the total acid value during storage increased and decreased. The total content of dissolved solids did not differ significantly between the pre-cooling treatment of tomatoes. Pre-cooling treatment can extend the shelf life.Keywords: Tomato fruit, Pre-coling, quality, shelf lifeABSTRAKTujuan dari penelitian ini adalah mengetahui pengaruh lama pra-pendinginan terhadap mutu buah tomat, dan mengetahui pengaruh lama pra-pendinginan terhadap daya simpan buah tomat. Pelaksanaan kegiatan penelitian ini dilaksanakan selama satu bulan dimulai pada bulan Maret-April 2017, yang bertempat di Laboratorium Jurusan Budidaya Pertanian, Fakultas Pertanian, Universitas Palangka Raya, Provinsi Kalimantan Tengah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan perlakuan lama waktu pra-pendinginan yang terdiri dari 4 (empat) perlakuan yaitu P0 = Tanpa pra-pendinginan, P15 = Pra-pendinginan 15 menit, P30 = Pra-pendinginan 30 menit, dan P45 = Pra-pendinginan 45 menit. Variabel yang diamati yaitu kadar air, vitamin C, susut bobot, total asam, dan total padatan terlarut. Hasil penelitian menunjukan bahwa pra-pendinginan P15 mampu memberi masa simpan yang baik sampai 17 hari. Perlakuan pra-pendinginan 15 menit merupakan hasil terbaik dalam memperkecil penguapan kadar air. Vitamin C mengalami peningkatan pada hari ke-5, 7, dan ke-9. Susut bobot tertinggi terdapat pada pra-pendinginan 30 menit hari ke- 7dengan nilai 5,47%, hal ini menunjukan nilai susut bobot meningkat di perlakuan pra-pendinginan 15 menit. Nilai total asam tertinggi pada hari ke-3 yaitu perlakuan pra-pendinginan 15 menit dengan nilai 5,28 %, hal ini menunjukan nilai total asam selama penyimpanan mengalami kenaikan dan penurunan.Ngadiono, dkk Aplikasi Para Pendinginan Terhadap Daya Simpan…….28Kandungan total padatan terlarut tidak berbeda nyata antara perlakuan pra-pendinginan buah tomat.Perlakuan pra-pendinginan dapat memperpanjangmasa simpan.Kata kunci : buah tomat, pra-pendinginan, mutu, masa simpan

scholarly journals EFFECT OF MICRONUTRIENTS AND PGR ON FRUIT QUALITY AND ECONOMICS OF TOMATO (SOLANUM LYCOPERSICUM L.) VARIETY AZAD-T6

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Vipul Pratap Singh ◽  
D. P. Singh ◽  
Bankey Lal ◽  
Mahendra Kumar Yadav ◽  
Mahendra Kumar Yadav ◽  
...  
Keyword(s):  
Boric Acid ◽  
Solanum Lycopersicum ◽  
Growth Regulators ◽  
Fruit Quality ◽  
Block Design ◽  
Tomato Fruit ◽  
Rabi Season ◽  
Solanum Lycopersicum L ◽  
Randomized Block Design

The present investigation was carried out during the rabi season 2018-19 and 2019-20 at Department of Vegetable Science Chandra Shekhar Azad University of Agriculture & Technology Kanpur U.P (208024) India. Experiment was laid out in randomized block design (RBD) with eleven treatments in replicated three times consist of two levels of each micronutrients and growth regulators with control i.e. T0 : Control, T1 : GA3 50ppm, T2 : GA3 100ppm, T3 : NAA 50ppm, T4 : NAA 100ppm, T5 : ZnSO4 0.5%, T6 : ZnSO4 1%, T7 : Boric acid 50ppm, T8 : Boric acid 100ppm, T9 : FeSO4 100ppm and T10: FeSO4 150ppm. Results revealed that there were significant differences between themicronutrients and PGR in tomato fruit quality. From the result it was observed that concentration of GA3 100ppm showed significant effect of fruit quality in tomato Azad-T6

Effect of Wood Ash Treatment on Quality Parameters of Matured Green Tomato Fruit (Solanum lycopersicum L.) during Storage

2019 ◽  
Vol 29 (4) ◽  
pp. 1-11
Author(s):  
Titilope Abosede Fashanu ◽  
Samuel Adesayo Akande ◽  
Israel Oluwasanmi Lawal ◽  
Ifedapo Solomon Ayanda ◽  
Odunayo Benedicta Adebayo ◽  
...  
Keyword(s):  
Solanum Lycopersicum ◽  
Tomato Fruit ◽  
Quality Parameters ◽  
Wood Ash ◽  
Solanum Lycopersicum L
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