ICAR Research Data Repository for Knowledge Management
Evaluation of promising compounds and their mode of action in tomato (Solanum lycopersicon L.) fruit ripening
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Evaluation of promising compounds and their mode of action in tomato (Solanum lycopersicon L.) fruit ripening
Ph.D. |
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| Creator |
KAMAL KANT
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| Contributor |
Ajay Arora
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| Subject |
oxalic acid (OA), salicylic acid (SA), tomato fruit, screening, shelf life
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| Description |
T-8781
The effects of oxalic acid (OA) and salicylic acid (SA) were studied on the ripening behaviour of tomato fruits. Green mature fruits of twenty cultivars were treated with OA (viz. 2 mM, 3 mM and 4 mM) and SA (viz. 0.5 mM, 0.75 mM and 1.0 mM) separately at 200C for 15 min by dip method and double distilled water (DDW) used for untreated/control fruits. The most effective concentration on all cultivars was OA (3 mM) and SA (0.75 mM), which prolonged the shelf life in comparison to untreated/control fruits by 4 days and 7 days, respectively. Among 20 cultivars the best results was found in Pusa Gaurav and Pusa Rohini on the basis of studied physical parameter such as maximum shelf life, lower weight loss percentage and lower ion leakage in comparison to untreated/control fruits and other cultivars. Furthermore, firmness and colour attributes best maintained in OA (3 mM) and SA (0.75 mM) treated fruits in comparison to untreated/control fruits. |
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| Date |
2016-08-20T15:31:00Z
2016-08-20T15:31:00Z 2013 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/73212
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| Format |
application/pdf
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| Publisher |
IARI, DIVISION OF PLANT PHYSIOLOGY
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