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

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

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

M.A. Muqit
Senior Scientific Officer
Pathology Division, 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 colou and I00% 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 (0.57o and thickness 0.06mm), corrugated fibre board carton, fibre board carton, bamboo basket and plastic crate. The treated fruits were kept at ambient condition (28-32⁰C). 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 (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 l0 days compared to other packaging technique. The disease incidence at mature green was 0.46Vo 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 (Colletotrichum spp.), Alterianaria rct (Alternaria altenaria), Fusarium rct (Fusarium spp.) and Sour rot (Geotrichum 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 l.ll%o and 100% skin turns red or orange-red colour l.59%. In case of packaging, the disease incidence of tomato was 26.3l%o and 23.24% in perforated polyethylene bag and plastic crate compared to control (61.54Vo). Physiological loss in weight (PLW) was l.l2% and l.0l% in perforated polyethylene bag and plastic crate while control was 1.96%. Compositional changes in vitamin-C, acidity, P^H, TSS, total sugar and reducing sugar were decreased with the advancement of storage periods.

Keywords: Tomato, Diseases, Packaging technology

Location: vegetable Research field of Horticulture Research centre, Bangladesh Agricultural Research Institute, Joydebpur.

Start Date: 00-12-2009

End Date: 00-05-2010

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

To control post harvest disease with reduction of high post harvest losses.

Methodology:

BARI tomato-l4 was cultivated and harvested in vegetable Research field of Horticulture Research centre (HRC), Bangladesh Agricultural Research Institute (BARI), Joydebpur, dazipur during December 2009 to May 2010. After harvest, the fruits were taken at the laboratory of Post harvest Technology Section, HRC, BARI, Gazipur. Then the fruits were sorted but 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 orangered colour, 4.75% skin turns red or orange-red colou and 5.l00% 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- 32⁰C).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 (Vo), P^H , TSS (⁰ Brix), total sugat (%) and reducing stgar (%) were recorded.Treatments: Factor A: Maturity indices - A¹= Mature green A²= Breaker stage (25% colour; pink colour) A³= 50% skin turns red or orange-red colour (half ripe or pink), A⁴.15% skin turns red or orange-red colour (3\4 pink colour), A⁵=I00% skin turns red or orange-red colour (full ripe stage) Factor B: 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 Chemical analysis: Vitamin-C (mg/100g), Acidity (%),PH, TSS (⁰ Brix), Toral sugat (%) and Reducing sugar (%) Acidity and TSS were determined at fresh and after storage period. Acidity was determined by treating against standard NaOH solution, Vitamin-C (mg/100g) by 2, 6- Diclorophenol-Indophenol Visual Titration Method and TSS by Refractometer, Total sugar (Vo) and Reducing stgar (%) content was determined by Lane and Eynon Method. These methods were conducted according to Rangana (1991).

Source of Information: Journal of Agricultural Enginnering, Vol-38/AE, Number-2, Dec-2010

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 19,2I,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 (Colletotrichum spp.), Alterianaria rot (Alternaria altenaria), Fusarium rot (Fusarium spp.) and Sour rot (Geotrichum candidum).

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