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Shelf-Life of Tomato(Lycopersicon esculentum Mill.)
An experiment was conducted at the Department of Processing Technology, College of Horticulture, Vellanikkara, during 1996-97 to evolve a simple and cheap storage technique for tomatoes under ambient conditions. Results revealed that some of the existing packaging and storage techniques viz., st...
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| Other Authors: | |
| Format: | Ph.D Thesis |
| Language: | Undetermined |
| Published: |
Vellanikkara
Department of Processing Technology, College of Horticulture
1997
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| LEADER | 02016nam a2200181Ia 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20150416163807.0 | ||
| 008 | 140128s9999 xx 000 0 und d | ||
| 082 | |a 631.56 |b BIN/SH | ||
| 100 | |a Binu John Sam | ||
| 245 | |a Shelf-Life of Tomato(Lycopersicon esculentum Mill.) | ||
| 260 | |a Vellanikkara |b Department of Processing Technology, College of Horticulture |c 1997 | ||
| 502 | |b MSc | ||
| 520 | 3 | |a An experiment was conducted at the Department of Processing Technology, College of Horticulture, Vellanikkara, during 1996-97 to evolve a simple and cheap storage technique for tomatoes under ambient conditions. Results revealed that some of the existing packaging and storage techniques viz., storage under 2% ventilation + ethylene absorbent and individual wrapping with cling films under ambient conditions, were effective in storing the fruits for about three weeks. But the cost involved in these methods were comparatively high. An alternative low cost storage technique was evolved using equilibrated saw dust as the packing medium. Two varieties of tomatoes, viz. Sakthi and PKM-1 were stored under saw dust having a moisture content of 35-40% with a proportion of 1 :0.5 (tomato: saw dust). A shelf-Iife of more than 25 days was obtained for both the varieties with least deteriorative changes and with the same sensory qualities as that of plant ripened tomatoes. Optimum stage of harvest for storage under ESD was breaker stage which possessed all the quality attributes like TSS, acidity and well developed colour at the end of the storage. Organoleptic quality of stored breaker stage fruits was on par with fresh plant ripe fruits. The cost involved in this method is negligible, with zero energy requirement and without any complicated technology. | |
| 700 | |a Jacob John P (Guide) | ||
| 942 | |2 ddc |c TH | ||
| 999 | |c 26161 |d 26161 | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 631_560000000000000_BINSH |7 0 |9 34165 |a KAUCLV |b KAUCLV |c THESES |d 2014-03-18 |o 631.56 BIN/SH |p 171209 |r 2014-03-18 |w 2014-03-18 |y TH | ||