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

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 qualityTribhuvan University JournalVol. XXV, No. 1, 2005Page:143-147Uploaded date: 26, September, 2010