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|Title:||Delaying Postharvest Ripening of Tomato (Lycopersicon Esculentum Mill.) By Using 2, 4-Dichlorophenoxy Acetic Acid and Gibberellic Acid|
|Keywords:||2, 4-D, ethylene, gibberellic acid, postharvest treatment, senescence, tomato.|
|Abstract:||Tomato (Lycopersicon esculentum Mill.) has important nutritional value and has become the most widely grown vegetable in the world. In Ethiopia, quality deterioration and postharvest losses of vegetables are big problems. This study was conducted to evaluate the roles of plant growth hormones (PGHs); Gibberellic acid (GA3) and 2 , 4-Dichlorophenoxy acetic acid (2, 4-D) to delay tomato fruit ripening under laboratory conditions so as to improve its shelf life and prevent its postharvest loss before reaching consumers. The experimental design was complete randomized design with three treatment levels of unripe healthy tomato fruits immersed in both PGHs (GA3: 100, 150 and 200ppm) and (2, 4-D: 30, 50, and 100ppm) separately. The control fruits were immersed in distilled water. All treatments were done in three replications. Quality parameters that serve as indicators of ripening stages such as weight loss, pH, titratable acidity, total soluble solid, pigments (chlorophyll a, chlorophyll b and total chlorophyll), lycopene, total carotenoid, reducing, non-reducing and total sugars were measured weekly for three weeks. Results showed that almost all measured parameters were significantly affected by the application of both PGHs and these PGHs were found to prevent quality deterioration and rapid ripening of tomato fruits. The effectiveness of both PGHs appeared to be high at their lower concentrations of GA3 (100ppm) and 2, 4-D (30ppm) respectively. Therefore, GA3 and 2, 4-D may be useful to delay ripening of tomato fruits and avoid rapid postharvest loss if applied on healthy unripe tomato fruits. However, their impact on other nutritional aspects and human health must be further investigated before application.|
|Appears in Collections:||Biology|
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