Effect of Stages of Maturity and Ripening Conditions on the Biochemical Characteristics of Tomato

Abstract

An experiment was carried out to evaluate the biochemical characteristics of tomato in different maturity stages and ripening conditions. Tomato (Lycopersicon esculentum Mill) fruits (cv. Ruma VF) were harvested at the three maturity stages viz., mature green, half ripen and full ripen and stored at three condition control (without covering), straw covering and CaC 2 + straw covering. At that time ascorbic acid, pH, titrable acidity, sugar (reducing, non-reducing sugar and total) percentage, TSS and TSS and acidity ratio were measured at every three days interval during storage. The highest value of reducing sugar percentage total sugar percentage and TSS percentage were shown by full ripe tomatoes, non-reducing sugar percentage, TSS and acidity ratio by mature green tomatoes and vitamin-C and titrable acidity by half ripe tomatoes at final day observation (15 or 12 days of storage). The percentage of total sugar, reducing sugar, titrable acidity, pH, TSS, TSS and acidity ratio were found to increase with gradual advancement of time, irrespective of maturity stages while percentage of vitamin-C and non reducing sugar were found to decrease with progressing time of storage. The highest values of titrable acidity were recorded in tomatoes of uncovered treatment and reducing sugar non reducing sugar, total sugar, and TSS was recorded by CaC2 + straw covering treatment and vitamin C, pH, TSS and acidity ratio by simple straw covering treatment at final day of observation. The value of all the above parameters except vitamin-C and non reducing sugar were found to increase gradually with the advancement of ripening process irrespective of different keeping conditions. The tomato was placed over CaC 2 and covering with straw gave highest titrable acidity, reducing sugar and non-reducing sugar.

The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

“…The maximum content of ascorbic acid appears in half-ripe tomatoes (the pink stage), after which it declines (Moniruzzaman et al, 2008). Dhall and Singh (2013) report that ethephon caused an increase in the content of ascorbic acid and in titrimetric acidity.…”

“…is considered as an indicator of good tomato quality (Moniruzzaman et al, 2008). During ripening the ratio of extract to organic acids increases; in fully ripe tomatoes it is about 16 and strongly influences acceptance of flavour (Malundo et al, 1995).…”

Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

“…Zapata, Gerard, Davies, & Schvab (2007) reported that the synthesis of vitamin C in tomatoes were higher in those grown in the months of highest average temperature. Moneruzzaman, Hossain, Sani, and Saifuddin (2008) reported that the ascorbic acid decreased with the ripening of tomato fruits; also during the storage at 30 ± 1 °C the ascorbic acid decreased in 20% after 6 days of storage. It is known that ascorbic acid decreases with increase in temperature (Emese & Nagymate, 2008); however, Oyetade, Oyeleke, Adegoke, and Akintunde (2012) performed an experiment of the stability of ascorbic acid from different sources (laboratory grade, pharmaceutical tablets, and grape juice) storage at different temperature (4-5 °C, room temperature, and 35 °C).…”

Fruit development, pigmentation and biochemical properties of wax apple as affected by localized Application of GA3 under field conditions

“…These findings were in agreement with the Basak et al (1998) who reported that auxin and gibberellins could significantly increase the total soluble solids contents of the fruit in sweet cherry. The TSS content of tomato fruits increased with gradual advancement of fruit maturity and the highest TSS was recorded in fully ripened tomatoes (Moneruzzaman et al 2008). The present results for the correlation of the peel color with TSS were in agreement with Moneruzzaman et al (2009).…”