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Effect of Fruit Maturity and Packaging Technique on Postharvest Diseases and Quality of Tomato

M. M. Mollat
Scientific Officer
Postharvest Technology Section, HRC, BARI, Gazipur-1701.

M. A. Muqit
Senior Scientific Officer
Pathology Division, BARI, Gazipur-1701.

M. N. Islam
Senior Scientific Officer
Postharvest Technology Section, HRC, BARI, Gazipur-1701.

Abstract/ Executive Summary:

The aim of the present study was to study the "effect of fruit maturity and packaging technique on postharvest diseases and quality of tomato". The fruits were harvested at different stage like mature green, breaker stage (25% colour), 50% skin turns red or orange-red colour, 75% skin turns red or orange-red colour and 100% skin turns red or orange-red colour (full ripe stage) and packed in different packaging techniques like without packaging (control), non perforated polyethylene bag, perforated polyethylene bag (0.5% and thickness 0.06mm), corrugated fibre board carton, fibre board carton, bamboo basket and plastic crate. The treated fruits were kept at ambient condition (28-32°C). The shelf life of tomato harvested at mature green could be extended up to 21, 30, 33 and 34 days without excessive deterioration compared to breaker stage (25% colour), 50% skin turns red or orange-red colour, 75% skin turns red or orange-red colour and 100% skin turns red or orange-red colour. In case of packaging, perforated polyethylene bag and plastic crate extended the shelf life 5 days and 10 days compared to other packaging technique. The disease incidence at mature green was 0.46% compared to breaker stage (1.60%), 50% skin turns red or orange-red colour (4.03%),75% skin turns red or orange-red colour (6.83%) and 100% skin turns red or orange-red colour (9.53%). Tomato harvested at full ripe stage might be attacked by the Anthracnose (Calletotriclunn spp.), Alterianaria rot (Alternaria altenariai, Fusarium rot (Fusariuni spp.) and Sour rot (Geotrichutn candidum). Physiological loss in weight (PLW) of mature green was 0.51 % while breaker stage 0.71%, 50% skin turns red or orange-red colour 1.10%,75% skin turns red or orange-red colour 1.11 % and 100% skin turns red or orange-red colour 1.59%. In case of packaging, the disease incidence of tomato was 26.31 % and 23.24% in perforated polyethylene bag and plastic crate compared to control (61.54%). Physiological loss in weight (PLW) was 1.12% and 1.0 l % in perforated polyethylene bag and plastic crate while control was 1.96%. Compositional changes in vitamin-C, acidity, pH, TSS, total sugar and reducing sugar were decreased with the advancement of storage periods.

Keywords: Packaging technique, Postharvest disease and quality, Tomato

Location: BARI, Joydebpur, Gazipur

Start Date: 00-12-2009

End Date: 00-05-2010

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

Effect of fruit maturity and packaging techniques on postharvest diseases and quality of tomato" which may be helpful to control postharvest disease with reduction of high postharvest losses.

Methodology:

BARI tomato-14 was cultivated and harvested in vegetable Research field of Horticulture Research centre (HRC), Bangladesh Agricultural Research Institute (BARl), Joydebpur, Gazipur during December 2009 to May 2010. After harvest, the fruits were taken at the laboratory of Postharvest Technology Section, HRC, BARl, Gazipur. Then the fruits were sorted out to eliminate bruised, punctured and damaged ones. The experiment was laid out in CRD factorial with three replications. There are two factors A. maturity index with five levels (1. mature green, 2.breaker stage, 3. 50% skin turns red or orange- red colour, 4. 75% skin turns red or orange-red colou and 5.100% skin turns red or orange-red colour) and B. packaging technique with eight levels (1. without packaging/control, 2. Non perforated polyethylene bag, 3. 0.5% perforated polyethylene bag, 4. Corrugated fibre board carton, 5. Styrofoam package, 6. Fibre board carton 7. Bamboo basket and 8. Plastic crate). The fruits were stored at room temperature (28- 32°C). Each replication of the treatments consisted of 0.5kg of tomato. Data on physical parameter i.e. physiological loss in weight (%). disease incidence (%), shelf life (days), and chemical parameter i.e. vitamin C (mg/100g), acidity (%), pH , TSS (⁰ Brix), total sugat (%) and reducing sugar (%) were recorded. A₁= Mature green, A₂= Breaker stage (25% colour; pink colour), A₃= 50% skin turns red or orange-red colour (ha If ri pe or pin k), A₄=75% skin turns red or orange-red colour (3\4 pink colour) A₅= 100% skin turns red or orange-red colour (full ripe stage). Packaging technique B_o= Without packaging B₁= Non-perforated polyethylene bag, B₂= Perforated polyethylene bag, B₃= Corrugated fibre board carton B₄= Fibre board carton, B₅= Bamboo made basket, B₆= Styrofoam package, B₇= Plastic crate Disease incidence was calculated as the percentage of diseased fruit per total number of fruits. The fruits were observed visually for rotting and microbial infection. The experiment was laid out in CRD (Complete Randomized Design) factorial with three replications. A two-way analysis of variances (ANOVA) was conducted for maturity and packaging effect on shelf life (days), physiological loss in weight (%) and disease incidence (%) by using statistical method (MSTAT). The difference was quantified by Duncan's Multiple Range Test (DMRT).

Source of Information: Journal of Agricultural Engineering, Dec. 2010, Vol.38/AE(2), pp:61-66, ISSN:0379-4318.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It is concluded that the shelf life of tomato harvested at mature green could be extended up to 19, 21, 30, 33 and 34 days without excessive deterioration compared to breaker stage (25% colour), 50% skin turns red or orange-red colour, 75% skin turns red or orange-red colour and 100% skin turns red or orange-red colour (full ripe stage). In case of packaging, perforated polyethylene bag (0.5% perforated and 0.06mm thickness) and plastic crate extended the shelf life 5 days and 10 days compared to other packaging technique. Tomato harvested at full ripe stage might be attacked by the Anthracnose (Colletotrichwn spp.), Alterianaria rot (Alternaria altenaria), Fusarium rot (Fusarium spp.) and Sour rot (Ceotrichum candidumy).

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