Effect of packaging, gibberellic acid and potassium permanganate on chemical characteristic of fruits in tomato cv. Sel-7

Abstract

An experiment was carried out to assess effective treatment combination of polyethylene packaging, gibberellic acid and potassium permanganate on retention of fruit quality in tomato cv. Sel-7 during winter season (2010-2011). The maximum TSS content of 3.40 percent was recorded under P2G1K1. However, on 20thday the maximum pH 4.62 and minimum (3.94) was recorded under P2G1K0 and P1G2K1 treatments, respectively. The maximum acidity was retained under P2G1K1 (0.23%) and minimum under P1G0K0 (0.10%) treatments. On 20th day of storage, maximum ascorbic acid content (21.04 mg/100 g) was recorded under P1G1K1, which was superior over other treatments. It was revealed that the tomato fruits of cv. Sel-7 treated with 25 ppm GA3 and kept under perforated polyethylene bags (60 gauge) having 0.5 percent KMnO4 impregnated blotting paper sheets proved to be the most appropriate treatment combination for storage upto 20 days.