Effects of cultivar, maturity stage and Ethrel treatment on ripening and fruit quality of tomato (Solanum lycopersicum L.)

Mohamed E. Elkashif, Mashair S. H. Saeed, Osman M. Elamin

Abstract


This study was conducted with the objective of determining the effects of maturity stage at harvest and Ethrel treatment on ripening and fruit quality of selected tomato cultivars. The experiment was conducted in the laboratory of biochemistry at the Faculty of Agricultural Sciences, University of Gezira, Wad Medani, Sudan, during the seasons 2009/10 and 2010/11. Cultivars used were Vt 925, Castle Rock and Peto 86. Maturity stages were mature green and breaker. Ethrel treatments were 0 ml/L and 2 ml/L. Treatments were arranged in a completely randomized design with three replicates. Results  showed that the cultivar Vt 925 had the largest fruits and the highest ascorbic acid and TSS contents as compared to the other two cultivars in both seasons. Results also showed that advancement of maturity stage significantly decreased fruit green life in both seasons, however, total soluble solids were slightly increased with an increase in tomato fruit maturity stage. Titratable acidity decreased slightly with the  advancement of maturity stage. Fruit maturity stage had no significant effects on ascorbic acid content in both seasons. Ethrel treatment significantly increased uniformity of ripening and ascorbic acid content, but decreased fruit green life in both seasons, however, it had no significant effects on TSS and acidity. It is recommended to grow the cultivar Vt 925, harvest fruits at the mature green stage and treat them with Ethrel at destination markets in order to achieve uniformity of ripening, to extend their shelf life and end up with high fruit quality.

 

 


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