Effect of Aqueous Extract of Moringa Leaves on Postharvest Shelf Life and Quality of Tomato Fruits Inoculated with Fungal Pathogens in Makurdi

The high temperature of growth environment can affect the postharvest quality of tomato fruits. In this situation, an alternative for the farmers is the use of hybrid cultivars that produce long shelf life fruit with longer postharvest shelf life when compared to normal varieties of fruits. The objective of this research was to compare the postharvest conservation of fruits of structural long shelf life tomato hybrids and with the mutant rin. The fruits evaluated were from fifteen tomato genotypes produced under the edaphoclimatic conditions of the southern State of Tocantins, being four of them long shelf life type hybrids (with rin allele) which were: Tyler, Rebeca, Carmem and AF 13527; nine of them structural long shelf life hybrids: Lumi, Débora Max, Michelli, Tammy, AF 12525, AF 11097, AF 13363, AF 13364 and AF 13525; and two normal fruit cultivars: Santa Clara and Drica. The fruits were harvested at the breaker stage and stored in a controlled environment (20 °C and relative humidity of 60%). The half-life firmness of fruits of genotypes with a structural genotypic long shelf life background ranged from 6.25 to 13.44 days for the genotypes Tammy and AF13525, respectively, not differing from the long shelf life genotypes with rin allele. Despite the fact that daytime temperatures are higher than those recommended for the tomatoes crops, it was observed that if the fruits are stored in appropriate conditions (20 °C and relative humidity of 60%), the color and firmness of the fruits with a long shelf life genotypes with rin allele and structural genotypic background evolve more slowly than the fruits of normal genotypes. Under these conditions, it took the fruits 7 to 8 days to acquire a red color on more than 80% of the surface after being harvested.

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Effect of Organic Preservatives on Postharvest Shelf Life and Quality of Tomato Fruits during Storage

Asian Journal of Research in Crop Science ◽

10.9734/ajrcs/2018/43137 ◽

2018 ◽

Vol 2 (1) ◽

pp. 1-34

Author(s):

Liamngee Kator ◽

A. C. Iheanacho ◽

Kortse P. Aloho

Keyword(s):

Shelf Life ◽

Tomato Fruits

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Response of different chemical treatment on shelf-life and quality of tomato fruits (cv. GT-1) during storage in summer season

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY ◽

10.15740/has/ijppht/6.1/1-5 ◽

2015 ◽

Vol 6 (1) ◽

pp. 1-5

Author(s):

H.J. SENJALIYA ◽

R.P. RAJPUT ◽

S.N. GALANI ◽

G.S. MANGAROLIYA

Keyword(s):

Shelf Life ◽

Chemical Treatment ◽

Summer Season ◽

Tomato Fruits

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Effects of Pretreatments on the Shelf Life and Quality of Carrots (Daucus carota Subspecies Sativus) Stored at Different Temperatures

Archives of Current Research International ◽

10.9734/acri/2019/v18i230133 ◽

2019 ◽

pp. 1-8

Author(s):

Omolara Ojuolape Adeoye ◽

Tinuola Tokunbo Adebolu ◽

Muftau Kolawole Oladunmoye ◽

Anthony O. Ojokoh

Keyword(s):

Shelf Life ◽

Aqueous Extract ◽

Room Temperature ◽

Potable Water ◽

Soft Rot ◽

The Other ◽

The World ◽

Different Temperatures ◽

Ondo State

Carrot is one of the top ten most important vegetables in the world due to its nutritional contents however, it is highly perishable. One major way to extend its shelf life is to store in the refrigerator but these can only prolong the shelf life for only a few weeks. Therefore, there is the need to research how the shelf life can be extended further. Fresh matured carrots bought from Shasha market in Akure, Ondo State, Nigeria were washed with potable water and grouped into 7; each group was subjected to different pretreatment except the 7th group that was left untreated. All the carrot groups were dried in sun for five hours and then packed aseptically into different sterile air tight polyethylene food bags. Each group was replicated and one batch was stored in the refrigerator (4 ± 2°C) while the other batch was stored at room temperature (30 ± 2°C). At intervals of one week, the samples were monitored for presence of soft rot, wrinkle, weight loss etc. All carrots stored at 30 ± 2°C got spoiled after first week of storage irrespective of the type of pretreatment they were subjected to. However, pretreated carrots stored at 4 ± 2°C had their shelf life extended with those treated with moringa seed aqueous extract having the best result at 24th week. This work shows that moringa seed aqueous extract can be used to extend the shelf life of carrots stored in the refrigerator.

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Орошение томата F1 Донской в открытом грунте Московской области

Kartofel` i ovoshi ◽

10.25630/pav.2019.29.90.002 ◽

2019 ◽

Author(s):

D.I. Engalychev ◽

N.A. Engalycheva ◽

A.M. Menshikh

Keyword(s):

Experimental Data ◽

Agricultural Technology ◽

Tomato Fruits ◽

River Floodplain ◽

Yield And Quality ◽

Open Ground ◽

Alluvial Meadow ◽

Standard Production ◽

Moscow River

Представлены экспериментальные данные о влиянии капельного орошения на урожайность и качество плодов томата при выращивании культуры в открытом грунте Московской области. На плодородных аллювиальных луговых почвах Москворецкой поймы при соблюдении агротехники без орошения в среднем за три года исследований в полевых условиях получена урожайность томата F1 Донской 31,9 т/га, с орошением 48,5 т/га, в т.ч. стандартной продукции 42,6 т/га.The article presents experimental data on the effect of drip irrigation on the yield and quality of tomato fruits when growing crops in open ground of the Moscow Region. On fertile alluvial meadow soils of the Moscow river floodplain, with the observance of agricultural technology without irrigation, the field yield of tomato hybrid F1 Donskoi on average for three years of research was 31.9 t/ha, with irrigation 48.5 t/ha, incl. standard production 42.6 t/ha.

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Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

Journal of Energy and Natural Resource Management ◽

10.26796/jenrm.v4i1.73 ◽

2017 ◽

Vol 4 (1) ◽

pp. 36-47

Author(s):

R. Osae G. Essilfie J. O. Anim

Keyword(s):

Shelf Life ◽

Tomato Fruit ◽

Chemical Properties ◽

Storage Period ◽

Cassava Starch ◽

Soluble Solids ◽

Shea Butter ◽

Tomato Fruits ◽

Randomized Design ◽

Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

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