American Journal of Biochemistry and Biotechnology

Effect of Stages of Maturity and Ripening Conditions on the Physical Characteristics of Tomato

K.M. Moneruzzaman, A.B.M.S. Hossain, W. Sani and M. Saifuddin

DOI : 10.3844/ajbbsp.2008.329.335

American Journal of Biochemistry and Biotechnology

Volume 4, Issue 4

Pages 329-335

Abstract

The study was carried out to undertake the effect of different stages of maturity and ripening conditions on the physical characteristics of tomato fruit during the process of ripening. Fruit of three maturity stages viz., mature green, half ripen and full ripen were kept under three ripening conditions viz., floor without covering(control), covering with straw and CaC2+ straw covering. Data were taken on color development of fruit, firmness of tissue, decay or rotting percentage, weight loss percentage and Shelf life of tomato. Different maturity stages, ripening conditions and their combination showed highly significant variation in different physical characteristics of tomato were studied. The highest value of decay or rotting was shown by full ripen tomatoes. However, the highest weight loss and shelf life were found by mature green tomatoes. The percentage of decay or rotting and weight loss was increased with gradual advancement of time. The highest value of weight loss and shelf life were recorded in tomatoes of uncovered treatment and decay or rotting was recorded by CaC2+ straw covering treatment. The values of all the parameter were increased gradually with the advancement of ripening process irrespective of different keeping conditions. The tomato was placed over CaC2 and covered with straw has shown highest decay or rotting.

Copyright

© 2008 K.M. Moneruzzaman, A.B.M.S. Hossain, W. Sani and M. Saifuddin. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.