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Yield and Quality of Tomato Juice as Affected by Ripening Agents

M. M. Haque
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

M. G. Aziz
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

M. G. Mortuza
Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh-2202

M. A. Rahman*
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The effects of ethephon on acceleration of ripening as well as differentiation of quality and juice yield of tomato fruit were evaluated. Three groups of ethophon namely Ripen-15 (50% ethephon), Lpen-25 (48% ethephon) and Fast-25 (40% ethephon) along with control solution were applied on mature and uniform shaped tomato at three concentrations (10 ppm, 100 ppm, 1000 ppm). Physical and chemical attributes such as color, firmness, total weight loss, total soluble solids (TSS), vitamin C content, pulp smoothness and juice yield were studied from 3rd to 13th day of application of ethephon. The fastest yield of tomato juice was obtained from 100 ppm as compared to the slowest at 1000 ppm. The highest and lowest juice yield were found by application of Lpen-25 and Fast-25 respectively at 1000 ppm Thus, we concluded that ethephon application on tomato at an appropriate level may accelerate the ripening of tomato fruit and increase the yield of tomato juice.

Keywords: Chemical property, Physical property, Ripening agents, Tomato

Location: Sharifpur union, Jamalpur district

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Juice

Objectives:

Which ripening agent at what concentration has optimal effect on the yield and quality of tomato juice has not yet been studied. Therefore, solving the issue raised, one ripening agent ethephon was applied in various concentrations on matured and uniform shaped tomato for finding out the appropriate dose of Ethephon for ripening tomato in post-harvest condition.

Methodology:

Materials used Freshly harvested tomatoes were used for the studies which were collected from the local grower of Sharifpur union, Jamalpur district. Mature and uniform shaped and colored tomatoes were used for conducting the experiments. Experimental design Three groups of Ethephon at three different concentrations were used as the ripening agents in the study. Ripen-15 (50%), Lpen-25 (48%), Fast-25 (40%) were used at 10 ppm, 100 ppm and 1000 ppm concentration on tomato for the study. Physical (color, firmness, weight loss) and Chemical (TSS, Ascorbic Acid, Juice Content, Pulp smoothness) parameters were studied for the experiment. All the experiments were carried out in triplicates. Methods of studying parameter Weight loss Weight losses of tomatoes were calculated by the following formula Percentage of weight loss= X100 Where, WL= Percentage total weight loss, IW= Initial weight of fruit, FW= Final weight of fruit. Color The changes in color of tomato were determined using a numerical rating scale of 1-7, where, 1= Green, 2= Breaker, 3= Turning, 4= Pink, 5= Light red 6= Red and 7= Ripe red (Wills et al., 2004). Firmness Firmness of tomato was determined by hand estimation using a numerical rating scale of 1-6, where, 1= hard, 2= sprung, 3= between sprung and eating ripe, 4= eating ripe, 5= over ripe, and 6= rotten. Total soluble solids (TSS) Total soluble solids (TSS) content of tomato pulp was measured by using Abbe's refractometer and TSS was recorded as % Brix from direct reading of the instrument. Vitamin C content Vitamin C (Ascorbic acid) content was determined following by the method of Plummer (1971). Statistical analysis The data on various parameters were analyzed using MSTAT Statistical Package. The mean for all the treatments were calculated and analyzed of variances (ANOVA) for all the parameters was performed by Ftest. The significance of difference between the pair of means was compared by least significant difference (LSD) test at the 1% and 5% levels of probability (Gomez and Gomez, 1984).

Source of Information: J. Environ. Sci. & Natural Resources, 11(1&2):183-189, 2018 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Maintenance the juice quality of tomato is one of the major problems owing to serious nutritional and quality losses occurred during post-harvest handlings. The study suggested that Lpen-25 (48%) has the overall significant result in all cases among all the parameters. Along with application of ripening agent, use of improved technology such as edible coating, modified atmosphere packaging (MAP) can improve the tomato juice yield and quality, which requires further studies.

Knowledge Management: Journal