Abstract
Tomato, the frequently consumed solanecous fruit vegetable faced rapid deterioration of fruit edible quality under ambient storage and though refrigerated storage has proved better retention but mostly with the outbreak of chilling injury. Therefore, attempt with salicylic acid, a safe phenolic having identified anti-ethylene effect, has been made during this study to evaluate its effect on shelf life and quality attributes of tomato fruit in refrigerated storage. Fruits of tomato variety Samrudhi at pink to light red stage were treated with different concentration of salicylic acid (0.2-1.2 mM) along with control (water dipped) and were kept at 4-5 C with 65-80% relative humidity in four replications following complete randomized design. Results showed salicylic acid (SA) treated fruits had better keeping quality than control though in concentration dependant manner. At 21 days after storage (DAS), fruits kept in control condition lost 13.69% of weight compared with the fruits treated with SA at 1.2 mM (5.79%). SA at 1-1.2 mM significantly reduced chilling injury (Chilling Injury Index/CII: 1.44-2.88) compared with fruits at control (CII: 4.98). Fruits at control showed deterioration in sugar content along with acidity and ascorbic acid. Further, it took rapid increase in pigment whereas, SA treated fruit in relatively higher concentration (0.8-1.2 mM), maintained fruit quality attributes with consistent intensification of carotenoids and lycopene even at 21 DAS. SA at 1.2 mM recorded maximum shelf life (32.75 days) to be considered as the best treatment having high maintenance of fruit edible qualities.
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Claims 8
Claim · model-written summary
Salicylic acid treated tomato fruit had better keeping quality than water dipped control fruit, depending on concentration.
- Taxon
- tomato
Solanum lycopersicume1 - Treatment
- salicylic acid (SA)e0
- Outcome
- keeping qualitye0
- Direction
- bettere0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“salicylic acid (SA) treated fruits had better keeping quality than control though in concentration dependant manner”
e1“tomato fruit”
Claim · model-written summary
At 21 days, tomato fruit treated with 1.2 mM salicylic acid lost 5.79% weight versus 13.69% in controls.
- Taxon
- tomatoSolanum lycopersicume1
- Treatment
- SA at 1.2 mMe0
- Outcome
- weighte0
- Direction
- lowerinferrede0
- Value
- 5.79%e0
- Qualifier
- 13.69%e0
- Comparator
- control conditione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At 21 days after storage (DAS), fruits kept in control condition lost 13.69% of weight compared with the fruits treated with SA at 1.2 mM (5.79%)”
e1“tomato fruit”
Claim · model-written summary
Salicylic acid at 1–1.2 mM significantly reduced chilling injury relative to controls.
- Taxon
- tomatoSolanum lycopersicume1
- Treatment
- SA at 1-1.2 mMe0
- Outcome
- chilling injurye0
- Direction
- reducede0
- Value
- 1.44-2.88e0
- Qualifier
- CII: 4.98e0
- Comparator
- fruits at controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SA at 1-1.2 mM significantly reduced chilling injury (Chilling Injury Index/CII: 1.44-2.88) compared with fruits at control (CII: 4.98)”
e1“tomato fruit”
Claim · model-written summary
Control fruit showed deterioration in sugar content, acidity and ascorbic acid.
- Taxon
- tomatoSolanum lycopersicume1
- Outcome
- sugar content along with acidity and ascorbic acide0
- Direction
- deterioratione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits at control showed deterioration in sugar content along with acidity and ascorbic acid”
e1“tomato fruit”
Claim · model-written summary
Control fruit showed a rapid increase in pigment.
- Taxon
- tomatoSolanum lycopersicume2
- Outcome
- pigmente0
- Direction
- increasee0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Further, it took rapid increase in pigment”
e1“Fruits at control”
e2“tomato fruit”
Claim · model-written summary
SA at 0.8–1.2 mM maintained fruit quality attributes at 21 days.
- Taxon
- tomatoSolanum lycopersicume1
- Treatment
- SA treated fruit in relatively higher concentration (0.8-1.2 mM)e0
- Outcome
- fruit quality attributese0
- Direction
- maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SA treated fruit in relatively higher concentration (0.8-1.2 mM), maintained fruit quality attributes with consistent intensification of carotenoids and lycopene even at 21 DAS”
e1“tomato fruit”
Claim · model-written summary
SA at 0.8–1.2 mM supported consistent carotenoid and lycopene intensification at 21 days.
- Taxon
- tomatoSolanum lycopersicume1
- Treatment
- SA treated fruit in relatively higher concentration (0.8-1.2 mM)e0
- Outcome
- carotenoids and lycopenee0
- Direction
- intensificatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SA treated fruit in relatively higher concentration (0.8-1.2 mM), maintained fruit quality attributes with consistent intensification of carotenoids and lycopene even at 21 DAS”
e1“tomato fruit”
Claim · model-written summary
SA at 1.2 mM produced the maximum shelf life of 32.75 days.
- Taxon
- tomatoSolanum lycopersicume1
- Treatment
- SA at 1.2 mMe0
- Outcome
- maximum shelf lifee0
- Direction
- maximume0
- Value
- 32.75 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SA at 1.2 mM recorded maximum shelf life (32.75 days)”
e1“tomato fruit”
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