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Determination of Post Harvest Losses and Shelf Life of Tomato as Influenced by Different Types of Polythene at Refrigerated Condition (10ºc)

M. M. RAHMAN
Consultant
Dream Bangla Social Development Foundation

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

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

M. S. ARFIN
Scientific Officer
Horticultural Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI), Gazipur, Bangladesh

M. F. B. HOSSAIN
Scientific Officer
Horticultural Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI), Gazipur, Bangladesh

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 refrigerated condition (10^oC). The colors of polythene had significant influence on total weight loss, time required for color development, firmness, moisture percentage, dry matter percentage and shelf life of tomato. Black polythene was found to be superior to other colors of polythene in respect of all the parameters. Types of polythene had significant effect on all the parameters except shelf life (days). Sealed polythene was found to be the best in all the parameters except shelf life of tomato. There was significant variation among the treatments resulted from the combination of color and types of polythene in respect to all the parameters. Shelf life of tomato was the highest (34.09 days) with black perforated polythene. The highest firmness (96.75%), moisture (98.38%), dry matter (9.73%) was in black sealed polythene condition respectively. The best result was obtained from black polythene when combined with sealed condition.

Keywords: Post harvest losses, Shelf life, Colors and types of polythene, Refrigerated condition

Location: Laboratory of the Department of Horticulture in Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka

Start Date: 15-03-2006

End Date: 25-04-2006

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

To determine post harvest losses and shelf life of tomato as influenced by different colors and types of polythene and temperature (10^oC).

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 temperature and relative humidity of the refrigerator were recorded daily with a digital temperature humidity meter. The average temperature of the refrigerator was 10ºC and relative humidity 65%. The materials used for the study were freshly harvested 500 g tomatoes for each treatment of the variety Ratan. The tomato fruits were collected from the Horticulture Research Center (HRC) of Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur. Tomato fruits were in breaker stages (i.e. the distal end of the fruit just turns yellowish ring) during the harvesting from the field. Tomato was harvested in the morning, immediately transferred to the laboratory room with careful handling. 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. Data were collected at 3 days interval during the storage period. The shelf life (days), time for color development (days), weight loss (%), firmness (%), dry mater (%) and moisture (%) of marketable fruits were studied during the entire storage period. All the parameters were studied only up to 20 days at refrigerated condition (10^oC). 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 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(4):62-65, (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 colors and types of polythene at Refrigerated condition (10ºC) is suitably effected.

Knowledge Management: Journal