Postharvest treatments and maturity stages impact sensory attributes and shelf life of tomato fruits var. Pearson kept in Zero Energy Cool Chamber

  • Sayed Samiullah Hakimi Amity Institute of Horticulture Study and Research, Amity University Uttar Pradesh, Noida, India,
  • Ravinder Raina Horticulture Department, Agriculture Faculty, Kabul University, Kabul, Afghanistan,
  • Yashpal Singh Saharawat Soil Science and Agriculture Chemistry, Indian Agriculture Research Institute, New Delhi, India

Abstract

The investigation has been carried out under ZECC conditions located at the research farm of agriculture faculty of Kabul University,
Afghanistan. The objective was to understand the effect of postharvest treatments and harvesting stages on the shelf life and sensory
quality of tomato fruits. It was found that both main factors had a significant effect and the highest shelf life noted for the fruits of H1
(turning color stage) and D1 (dipped in 6 % CaCl2 solution) was 26.19 and 25.17 days, respectively. At the end of the storage period, the
final evaluation average scores for overall sensory attributes of turning color fruits were higher whereas it was noted lower for light red
color fruits compared with initial scores. The highest scores for all attributes such as color, flesh texture, flavor, and overall acceptance
were noted for the fruits of H1 and D1 respectively. Thus, the turning color stage has seen as a suitable harvesting stage and then followed
by pink color stage of the tomatoes of the Pearson variety that could be considered for various purposes after storage respectively. The
6 % CaCl2 solution could increase tomatoes shelf life and maintain the quality that it had retained the fruits sensory attributes to an
acceptable level

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