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EFFECT OF GIBBERELLIC ACID AND BENZYL ADENINE TREATMENT UNDER VACUUM ON STORAGE LIFE OF TOMATO | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 41, Issue 5, 2010, Pages 24-37 | ||
| Authors | ||
| Adeeba N. Rostum; Abdulilah M. Abdulhadi; Ayad W. Abdulla | ||
| Abstract | ||
| This study was conducted in the plastic houses and cold storage unit of the Department of Horticulture , College of Agriculture ,University of Baghdad during 2007-2008 . Gibberellic acid (GA 3) and benzyl adenine ( BA ) were used to study their effects on ripening and storage life of tomato( Lycopersicon esculentum cv. Nura ) . Mature green fruits were harvested and treated with distilled water containing the following concentrations of GA 3 or BA : 0 or 2.5 or 5 or 10 ppm under normal pressure or under vacuum ( - 300 mbar). The treated fruits were stored in cold room (15 ± 2 C ) for one month. The results showed that treating mature green tomato with 10 ppm GA 3 without vacuum increased fruit firmness and the percentage of total acids and decreased percentage of spoiled fruit after one month in storage . Vitamin C contents in fruits were also increased ( 104.97 mg / kg ). Treating the fruits with GA3 under vacuum ,needed the reduction of GA 3 from 10 to 5 to obtain the best results compared with those treated under normal pressure with 10 ppm GA 3 . Treating tomato fruit with BA under normal pressure showed the same results of GA 3 treatments under normal pressure . fruits Treating with BA under vacuum increased. vitamin C content in the fruits ( 127.74 mg / kg ) higher than the effect of GA 3 under vacuum . Treating the fruits with BA under vacuum reduced the percentage of spoiled fruit to 10 % compared with 40 % of the untreated fruit . Treatment with BA under vacuum delayed the ripening of the fruits after one month in storage . These results revealed that using vacuum is very important if low concentration of growth regulators are used to reduce the percentage of spoiled fruits and reduce vitamins C loss from the fruits during storage. | ||
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