Effect of Ethephon and Ethylene Gas on Ripening and Quality of Tomato (Solanum Lycopersicum L.) during Cold Storage

Abstract

The investigation was carried out to obtain information about effect of ethephon and ethylene gas on ripening and quality of winter tomato (cv. Hybrid-1001). The mature green tomatoes were treated with different concentrations of aqueous solution of ethephon (500, 1000 and 1500 ppm) for 5 minutes, thereafter packed in plastic crates and kept in storage room at 20 ± 1°C and 90-95% RH. In another experiment, mature green tomatoes were exposed to ethylene gas (100 ppm) inside the ripening chamber for 24 hours (20 ± 1°C and 90-95% RH) and thereafter kept in the ripening chamber maintained at 20 ± 1°C and 90-95% RH. The physico-chemical parameters of fruits from mature green to senescent stage of maturation were analyzed. The ethylene gas (100 ppm) treatment registered the highest ripening percentage. The ripening and rotting percentage increased with increase in the concentration of ethephon (500-1500 ppm) and with the duration of days for which the fruits were kept for ripening. The titratable acidity of fruits experienced a linear decline but ascorbic acid and lycopene content registered an increase with the advancement of ripening period irrespective of any treatment. The fruits harvested at green mature stage get successfully ripened in 9 days with application of ethephon but the rotting was more than 14% till 9 th day which makes fruits unmarketable. Therefore, the application of ethephon for ripening is not a good option. Treatment with ethylene gas (100 ppm) resulted in adequate ripening of fruits after 9 days with uniform red colour, desirable firmness, minimum rotting and acceptable quality and therefore this treatment is better over ethephon. In control fruits similar results of ripening, firmness, rotting and quality were observed as in case of ethylene gas (100 ppm) treatment but the fruits get longer time (11 days) to uniformly ripen.

Evaluation of the Effect of Ethephon in Postharvest Tomato (Lycopersicon esculentum)

“…It clearly indicated that ethephon was more effective in early ripening of tomatoes as compared to untreated. Higher concentration of ethephon increases the ripening time of fruits [4,9]. Improved ripening with post-harvest ethephon application is due to the binding of ethylene to the receptor, which forms an activated complex that leads to a wide variety of physiological responses, including ripening [20].…”

“…Fruits and vegetables are generally rich sources of vitamins, minerals, phytochemicals, dietary fibers, carotenoids and polyphenols [1][2][3]. Tomato (Lycopersicon esculentum) is the most important fruit of the world including tropical, subtropical and temperate regions [4]. It is widely used by food industries as a raw material for the production of different products such as puree or ketchup.…”

“…It is the most common fruit in the Mediterranean diet, a diet known for its health, especially as regards the development of chronic degenerative diseases [5]. Worldwide tomato ranks third in area and production after potato and sweet potato but ranks first among processed vegetables [4]. It is one of the most important and popular vegetables in Bangladesh with a considerable total production of 3,88,725 metric tons produced in an area of 68,366 acres [6].…”

“…Among fruits and vegetables, this fruit occupy the 16th place as a source of vitamin A and the 13th as a source of vitamin C. Lycopene in tomatoes has anti-tumor properties. It also serves as an antioxidant because the β-carotene present in this fruit helps to prevent and neutralize free radical and ascorbic acid acts as an effective eliminator of superoxide, hydrogen peroxide, singlet oxygen and other free radicals [4].…”

Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life

“…Among fruits and vegetables, tomato ranks 16 th and 13 th as a source of vitamin A and vitamin C respectively. Lycopene that imparts red color to ripe tomatoes is very important nutrient as it possesses anti-cancerous properties [2][3] reduce ovarian tumor growth [4] and prevent oral disease [5]. Tomato and its product can help to prevent CVD diseases [6][7] and provide an effective means against numerous type of cancers [8].…”