Effect of different concentrations of maleic hydrazide on the post-harvest life of tomato fruits


Green mature fruits of tomato were harvested in the morning and subjected to treatments on the same day by dipping in maleic hydrazide of different concentrations such as control (T0), 100 ppm (T1), 200 ppm (T2), 300 ppm (T3) and 400 ppm (T4) respectively. The fruits were stored in ambient condition for one month, and physical observations such as fruit weight, colour and fruit firmness were taken at 3-day interval, whereas chemical observations such as total soluble solids (TSS), titratable acidity, reducing sugar and non-reducing sugar contents were analysed at 5 days interval and lycopene contents estimated at the end of the experiment. Loss of fruit weight, colour change and reduced firmness was observed in all the fruits, but the fruits with 400ppm maleic hydrazide treatment showed best retention of colour as well as fruit firmness up to the end of the experiment.

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