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Determination of Post Harvest Losses and Shelf Life of Tomato as Influenced by Different Types of Polythene at Room Temperature (28ºc)

M. M. RAHMAN
Consultant
Dream Bangla Social Development Foundation

M. N. ISLAM
Professor
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka

M. E. ISLAM
Consultant
Dream Bangla Social Development Foundation

M. A. WAZED
MS Student
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka

A. S. M. KAMRUZZAMAN
Scientific Officer
Entomology Department, Pest Management Division, Bangladesh Jute Research Institute

Abstract/ Executive Summary:

An experiment was carried out in the laboratory of the Department of Horticulture in Sher-e-Bangla Agricultural University, Dhaka to asses the post harvest losses and shelf life of tomato during the period from 15 March to 25 April 2006. The experiment comprised of two factors i.e. several colors of polythene bag (viz. Control, Black Polythene, Blue polythene, Yellow polythene and White transparent polythene) and different types of polythene (viz. sealed and perforated) at room temperature (28ºC). Black polythene was found to be superior to other colors of polythene in respect of all the parameters. Sealed polythene was better in all the parameters except shelf life of tomato. There was significant variation among the treatments resulted from the combination of colors and types of polythene in respect to all the parameters except firmness percentage. Again the highest firmness (%), moisture (%) and dry matter (%) were in black sealed polythene (25.8%), (85.36%) and (7%) at room temperature (28ºC). The best result was obtained from black polythene when combined with sealed condition.

Keywords: Post harvest losses, Shelf life of tomato, Colors and types of polythene, Room temperature

Location: The laboratory of the Department of Horticulture in Sher-e-Bangla Agricultural University, Dhaka

Start Date: 15-03-2005

End Date: 25-04-2006

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

To asses the post harvest losses and shelf life of tomato.

Methodology:

The present investigation was carried out in the laboratory of the Department of Horticulture in Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka during the period from 15 March to 25 April 2006. The average temperature of the storage room was 28ºC and relative humidity 52.15%. The materials used for the study were freshly harvested 500 g tomatoes for treatment of the variety Ratan. The tomato fruits were collected from the Horticulture Research Center (HRC) of Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur. The trail was laid out in Randomized Block Design (RCBD) having two factors, factor A: Several colors of polythene bag, Factor B: Different types of polythene (Sealed + Perforated). The colors of factor A were: Control treatment (Without polythene), P₁- Black polythene, P₂- Blue polythene, P₃- Yellow polythene, P₄- White transparent polythene. The types of factor B were: S₁-Sealed condition, S₂-Perforated condition. Thus, there were (4 x 2 + control) = 9 treatments combinations. The combinations were as follows: Control treatment (Without polythene), P₁S₁: Black Polythene + Sealed condition, P₂S₁: Blue polythene + Sealed condition, P₃S₁: Yellow polythene + Sealed condition, P₄S₁: White transparent polythene + Sealed condition, P₁S₂: Black Polythene + Perforated condition, P₂S₂: Blue polythene + Perforated condition, P₃S₂: Yellow polythene + Perforated condition and P₄S₂: White Transparent polythene + Perforated condition. Tomato fruits were in breaker stages (i.e. the distal end of the fruit just turns yellowish ring) during the harvesting from the field. Tomatoes were harvested in the morning, immediately transferred to the laboratory room with careful handling. Data were collected at 3 days interval during the storage period. The shelf life (days), time for color development (days), weight loss (%), firmness (%), dry matter (%) and moisture (%) of marketable fruits were studied the entire storage period. All the parameters were studied only up to 20 days in room temperature. The weight losses of the sample were recorded at every 3 days during the storage period. The peel color of fruit was recorded by matching with a standard color chart. Development of various spots on the peel of fruits and softening and rotting of fruits were also recorded. Firmness was measured by comparing the tomato with a fresh ripen one; it was done by free hand at end of shelf life in each treatment. From the total no. of tomatoes in each treatment, the firmness of each tomato was observed and calculated in percent. Weight of known amount of tomato pulp (samples) was taken 20 days after storage by an electric balance and dried at 70ºC until the weight becomes constant. Moisture percent and dry matter percent of tomato was calculated. The shelf life was calculated by counting the days required to attain the beginning of rotting of fruits. The data recorded on different parameters were statistically analyzed using MSTAT-C software to find out the significance of variation resulting from the experimental treatments. The mean for the treatments were calculated and analysis of variance for each of the characters was performed by F (variance ratio) test. The differences between the treatment means were evaluated by LSD test at 5% probability.

Source of Information: Int. J. Sustain. Crop Prod. 5(2):28-31, (2010)

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The treatment of post harvest losses and shelf life of tomato as influenced by different types and colors of polythene at Room temperature (28ºC) is suitably effected.

Knowledge Management: Journal