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Physiological and Biochemical Characteristics of Different Tomato Grown in Rajshahi Region of Bangladesh

M. Ibrahim
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scienti?c and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh

M. O. H. Helali
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scienti?c and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh

A. K. M. S. Alam
Applied Botany Research Division, BCSIR Labs, Binodpur Bazar, Rajshahi, Bangladesh

D. Talukder
Applied Zoology Research Division, BCSIR Labs, Binodpur Bazar, Rajshahi, Bangladesh

S. Akhter
Institute of Biological Sciences, University of Rajahshi, Rajshahi, Bangladesh

Abstract/ Executive Summary:

Physiological and biochemical characteristics of nine different tomato cultivars were studied in order to select the cultivar of overall best quality. The tomato cultivars (Lalima, Manik, Summer, Deshy, Anupama, Jhumka, Chaity, Bizly and Lovely) were collected from different places of Rajshahi region. Those cultivars showed variability in physiological and biochemical characteristics. The range for the tomato quality parameters are as follows: fruit weight (44.76-111.70g), juice (81.25-69.94%), dry matter (7.58-9.92%), moisture content (90.08-92.42%), ash (0.438-0.530%), acidity (0.083-0.129% as citric acid), β-carotene (298-380µg/100g), vitamin C (6.98-11.43 mg/100g ), total sugar (3.45-4.52%), reducing sugar (1.21-1.56%), non reducing sugar (2.24-2.97%), protein (0.525-0.654%), iron (0.152-0.215 mg/100g), phosphorous (21.94-28.31 mg/100g), calcium (38.15-42.31 mg/100g), carbohydrate (4.18-6.24%), starch (0.16-0.21%), and so on. Bizli tomato cultivar has the best overall qualities with respect to fruit colour, fruit size, fruit pulp taste. These data of quality characteristics of tomato provide important information for consumers, producers and industrial processor for plantation and processing industry.

Keywords: Tomato; Physiological character; Biochemical composition; Quality; Adaptability, Assessment

Location: Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi, Bangladesh

Start Date: 00-12-2015

End Date: 00-03-2016

Program Area: Variety and Species

Commodity: Tomato

Objectives:

To throw light on some of the constituents of tomato with a view of apprehending the fruit as a supplementary food having a good taste and calorimetric value as well as to select the varieties for plantation with a hope to be a member of tomato exporting countries.

Methodology:

The experiment was carried out at Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi, Bangladesh during the period from December 2015 to March 2016.The freshly harvested tomato fruits used in this experiment were procured from different areas in Rajshahi region and collected randomly from the garden with three replications. The physiological fruit characteristics of tomato viz. fruit size, fruit colour , pulp flavour, pulp taste, whole fruit weight and percentage of juice was done and recorded. The ripe tomatoes were cleaned, weighed and cut into pieces and juice was extracted. Moisture content was determined by oven drying method (Karmas, 1990), total soluble solids (TSS) was determined with a hand refractometer. Total sugar was determined by spectrophotometric method i.e. anthrone method (Dubois et al., 1956), reducing sugar was determined by spectrophotometric method i.e. DNS method (Miller, 1959), vitamin C was determined by spectrophotometric method using folin- phenol reagent (Jagota, 1982), acidity was determined by titrimetrically with the usual acid base titration method (Ranganna, 1986). The pH was determined with a digital pH meter (Ranganna, 1986), ash was determined by ashing method using muffle furnace (Mahadevan and Sridhar, 1982). β-carotene (Sathya et al., 2014), protein (Lowry et al., 1951), minerals i.e. calcium (Stern and Lewis, 1957), iron (Wong 1928), phosphorus (Fiske and Row, 1925), carbohydrate (Dubois et al., 1956) and starch (Dubois et al., 1956) all the parameters were determined by spectrophotometric method. All experiments were conducted at ambient temperature and carried out in three replications. The data were statistically analyzed and the mean of different parameters was compared by least significant difference (LSD). The organoleptic tests and the physiological fruit characters (i.e. colour, flavour, and taste) of these ripe tomatoes were carried out and evaluated by a panel of seven judges. The tomatoes were classified on the basis of their grading as excellent (80% or above), good (70-79%) and fair (bellow 70%) depending on colour, flavour and taste (DeBruyn et al., 1971; Kamis et al., 2004).

Source of Information: Bangladesh J. Sci. Ind. Res. 52(3), 195-200, 2017

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Achievement/Findings:

The results shown in this paper conveys that the tomato cultivars play an important role on human nutrition and nullify the harmful effect of trace metabolic impurities and also industrial utilization. This study provides important information to the processing industry to produce better quality of product and to inform the growers that tomato has a potential market for commercial cultivation. Among these, bizly cultivar of tomato is best for cultivation and consumption.

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