Abstract:
The present experiments were carried out in the laboratory of the
Department of Horticulture and Postharvest technology in Sher-eBangla
Agricultural
University,
Dhaka
with
an
objective
to
asses
the
postharvest
losses
and
shelf
life
of
tomato
during
the
period
from
15
March
to
25
April
2006.
The
experiment
comprised
of
two
factors
i.e.
several
colors
of
polythene
bag
(viz:
Control,
Black
Polythene,
Blue
polythene,
Yellow
polythene
and
White
transparent
polythene)
and
different
types
of
polythene
(viz:
sealed
and
perforated)
in
refrigerated
condition
(10
11
0
c) and room
temperature (28
0
c).The colours of polythene were found to have
significant influence on total weight loss, time required for colour
development, firmness, moisture percentage, dry matter percentage
and shelf life of tomato. Black polythene was found to be superior
to other colours of polythene in respect of all the parameters both
in room and refrigerated condition. Types of polythene had
significant effect on all the parameters except time required for
colour development (days). Sealed polythene was found to be the
best in all the parameters except in case of shelf life of tomato both
in refrigerated condition and room temperature. There was
significant variation among the treatments resulted from the
combination of colour and types of polythene in respect to all the
parameters except firmness percentage. Shelf life of tomatowas the
highest (19.52 days)at room temperature and (34.09 days) at
refrigerated condition. Again the highest firmness (%),moisture
(%),dry matter (%) was in black sealed polythene (96.75%),
(98.38%) and (9.73%)at refrigerated condition and (25.80%),
(85.36%) and (7.00%) at room temperature respectively. The best
result was obtained from black polythene when combined with
sealed condition.
Description:
A Thesis
Submitted to the Department of Horticulture & Posthervest Technology Sher-e-Bangla Agricultural University,
Sher-e-Bangla Nagar, Dhaka in partial fulfilment of the requirements for the degree of
MASTER OF SCIENCE
