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Influence of Ethephon on Ripening and Quality of Winter Tomato Fruit Harvested at Different Maturity Stages

M. Moniruzzaman
Principal Scientific Officer
HRC, Plant Physiology Section, Bangladesh Agricultural Research Institute (BARI), Gajipur

R. Khatoon
Scientific Officer
HRC, Plant Physiology Section, Bangladesh Agricultural Research Institute (BARI), Gajipur

M. F. B. Hossain
Scientific Officer
HRC, Plant Physiology Section, Bangladesh Agricultural Research Institute (BARI), Gajipur

M. T. Rahman
Principal Scientific Officer
HRC, Plant Physiology Section, Bangladesh Agricultural Research Institute (BARI), Gajipur

S. N. Alam
Chief Scientific Officer
Entomology Division, BARI, Gajipur

Abstract/ Executive Summary:

An experiment taking tomato fruits (cv. BARI Tomato-14) of three maturity stages (mature green stage, breaker stage and half ripen stage) and four ethephon levels [control (distilled water spray), 500, 750 and 1000 ppm] was carried out at the laboratory of plant physiology section of Horticulture research centre, Bangladesh Agricultural Research Institute) during February 14, 2013 to February 27, 2012 to find out the suitable stage of fruit maturity for post harvest application of ethephon (ethrel) for tomato ripening. Treatment with 500 - 1000 ppm ethephon hastened ripening of tomato by 4 days in mature green stage but by 2 and 4 days in breaker stage tomatoes when compared with control fruits. The highest value of rotting was shown by half ripen tomatoes. The 1000 ppm ethrel gave the maximum rotting irrespective of maturity stages. However, the maximum weight loss and shelf life were found in green mature tomatoes. The shelf life of tomato fruits of green mature and breaker stage tomatoes treated with 500 and 750 ppm was also high. The percentage of rotting and weight loss was increased with gradual advancement of time. The highest value of weight loss and shelf life was recorded in green mature tomatoes without ethephon and with 500 and 750 ppm ethephon treatment. The highest value of vitamin-C, TSS and titrable acidity were shown by half ripen and pH by green mature tomatoes at different days of storage. The ethephon concentration of 750 ppm the gave maximum vitamin-C at 6 and 9 days of storage but 1000 ppm gave the maximum TSS% followed by 750 ppm ethephon. The ethephon @ 750 ppm produced the maximum TSS at 9 day of storage in mature green tomatoes but in breaker and half ripen stage tomatoes 750 ppm ethephon gave TSS identical to 1000 ppm at different days of storage. The residue level of ethrel in tomato fruits treated with all ethephon concentrations at 3 and 5 days of storage was below 2 mg/kg which is safe for human health. Therefore, treated tomatoes should be consumed after 3 days of ethephon application.

Keywords: Maturity stage, Ethephon, Ethrel, Ripening, Postharvest, Tomato.

Location: physiology laboratory, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur

Start Date: 27-02-2012

End Date: 14-02-2013

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

To find out the suitable stage of fruit maturity for post harvest application of ethephon (ethrel) for tomato ripening.

Methodology:

Site: The experimental site was in the physiology laboratory, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur. The experiment was conducted during February 14, 2013 to February 27, 2012 at ambient condition. Tomato fruits of different maturity stages were dipped in various concentrations of ethephon (etherl) for five minutes. Plant material: Freshly harvested tomato fruits of the variety BARI Tomato-14 were collected as per requirement of the study from the vegetable field of HRC, where tomato plants have been grown for this purpose. Treatment setting: The experiment consisted of three maturity stages (M₁ = Mature green stage, M₂ = breaker stage and M₃ = Half- ripen stage) and four levels of ethephon concentrations (T₁ = control , T₂ = 500 ppm, T₃ = 750 ppm and T₄ = 1000 ppm). Parameter studied: The parameters studied were days required for ripening, shelf life, weight loss (%), rotting (%), vitamin-C in tomato pulp, pH of tomato juice, total titrable acidity content, TSS content of tomato pulp. Each data was recorded at 3 days interval up to 9 days but rotting (%) and shelf life was observed up to 11 and 14 days. Days required for ripening: In order to determine days required for ripening, tomatoes were daily observed for their colour and the time (days) required to reach light red stage, between 60 and 90% fully red ripe stage (that is red colour of tomato surface between 60 and 90%) was measured. Shelf life: The shelf life was calculated by counting the days required to attain the last stage of ripening but up to the stage when fruit remained still acceptable for marketing. Weight loss: The weight loss of tomato fruit sample was calculated by using the formula. Rotting (%): Rotting was determined by visual observation. Unmarketable tomatoes including fruits with various spots developed on the peel, rotten, decayed and shriveled fruits were considered as rotten. Vitamin-C content of tomato pulp: Vitamin-C in tomato pulp was estimated by 2,6-Dichlorophenol-indophenol visual titration method. The reagents used for the estimation of vitamin-C were as follows: 1)
Metaphosphoric acid (6%), 2) standard ascorbic acid solution, 3) 2-6 dichlorophenolindophenol dye. For estimation of vitamin-C, the following steps were followed: Standardization of dye solution, preparation of solution and titration. Total titrable acidity content of tomato pulp: Total titrable acidity was determined using the following steps: At first sample blended,
filtered, transferred to volumetric flax and volume made up to the mark. Ttitrated with 0.1 0.1N NaOH. Percentage of titrable acidity was calculated. pH of tomato juice: The sample for pH determination was prepared by the method described. TSS content of tomato pulp: Total Soluble Solid (TSS) content of tomato fruit pulp was determined by using Digital Hand Refractometer by placing a drop of pulp solution on its prism. The percentage of TSS was obtained from the direct reading of the refractometer. Residue level of ethephon: Residue level of ethephon in ethrel (0-1000 ppm) treated tomatoes of green mature stage was measured by Gas Chromatography flame-ionized detector in Toxicology laboratory, Entomology Division, Bangladesh Agricultural Research Institute. Extra treatment (tomatoes treated with 2000 ppm ethrel) was also analyzed for clear understanding although this treatment was not included in this experiment. The data collected were subjected to an analysis of variance using MSTAT-C. Mean separation was performed by DMRT at 5% level of probability.

Source of Information: Bangladesh J. Agril. Res. 40(4): 567-580, 2015

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It might be concluded that tomato fruits should be harvested at mature green stage and breaker stage for distant marketing for ethephon application @ 750 ppm for tomato ripening. The ethephon treated fruits should be consumed after 3 or 4 days of ethephon application.

Knowledge Management: Journal