Effect of Harvesting States on the Quality of Tomato (<i>Lycopersicon esculentum</i> Mill CV. Avinash-2, Hybrid)

Authors

  • D. B. Karki

DOI:

https://doi.org/10.3126/tuj.v25i1.3756

Keywords:

Chemical characteristics, Harvesting stages, Ripening, Sensory quality

Abstract

Tomatoes harvested at four maturity stages (viz. mature-green, breaker, turning and pink) were washed with 100ppm chlorinated water, sorted and ripened at ambient conditions (20-30°C and 76-85% realtive humidity (RH)). The physico-chemical characteristics of unripe and ripe tomatoes were determined.

Key words: Chemical characteristics; Harvesting stages; Ripening; Sensory quality

Tribhuvan University Journal

Vol. XXV, No. 1, 2005

Page:143-147

Uploaded date: 26, September, 2010

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Author Biography

D. B. Karki

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How to Cite

Karki, D. B. (2010). Effect of Harvesting States on the Quality of Tomato (<i>Lycopersicon esculentum</i> Mill CV. Avinash-2, Hybrid). Tribhuvan University Journal, 25(1), 141–147. https://doi.org/10.3126/tuj.v25i1.3756

Issue

Vol. 25 No. 1 (2005)

Section

Articles

License

© Center for Research, Tribhuvan University