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Srividya S.,Drysr Horti University | Reddy P.S.S.,Drysr Horti University | Umajyothi K.,Drysr Horti University | Sudhavani V.,Drysr Horti University | And 2 more authors.
Plant Archives | Year: 2014

The present laboratory experiment conducted at Department of vegetable science, Horticultural College and Research Institute, Venkataramannagudem, W.G. Dist, A.P. during December-2011 to March-2012 under ambient room conditions. Tomato fruits of cv. Lakshmi were dipped in GA3 0.3% solution for 15 minutes and subjected to 7 types of packaging treatments viz., P1-LDPE 80 gauge + 0.25% ventilation, P2-LDPE 150 gauge + 0.25% ventilation, P3-LDPE 300 gauge + 0.25% ventilation, P4-LDPE 80 gauge + 0.50% ventilation, P5-LDPE 150 gauge + 0.50% ventilation, P6-LDPE 300 gauge + 0.50% ventilation and P7-Control-without packaging under ambient room conditions. Maximum shelf life of 30 days was recorded with LDPE 150 gauge + 0.50% ventilation and LDPE 300 gauge + 0.50% ventilation. However the treatmental differences were non-significant. Regarding nutritional quality parameters there was a gradual increase in TSS and decrease in titrable acidity and ascorbic acid content was noticed over the storage period. LDPE 300 gauge + 0.50% ventilation treatment was found to be superior in retaining maximum TSS, titrable acidity and ascorbic acid content of tomato fruits even up to the end of storage period. © 2014, Plant Archives. All rights reserved. Source

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