Articles
QUALITY CHANGES DURING COLD STORAGE OF TOMATO FRUITS GROWN IN DIFFERENT SUBSTRATES
Article number
412_22
Pages
193 – 199
Language
Abstract
Tomato plants (cv.
Fantastic F1) were grown in soilless culture on nine different growing media: perlite, spent mushroom compost, volcanic tuff, perlite + spent mushroom compost in 3 different ratios (3:1, 1:1, 1:3), and spent mushroom compost + volcanic tuff in 3 different ratios (3:1, 1:1, 1:3). Harvested tomatoes grown on different media were cold stored at 10°C and 85–90% relative humidity to determine the effect of growing media on cold storage life.
During the storage, weight losses, fruit firmness, total soluble solid content, titratable acidity, and ascorbic acid content were investigated.
There was no significant difference in total soluble solid content and titratable acidity among growing media.
THe weight losses of fruits were higher in volcanic tuff (5.51) than in the other media.
Firmness of fruits in spent mushroom compost (3.42 kg) and spent mushroom+volcanic tuff (3:1 ratio) (3.25 kg) was higher than other in the media.
Ascorbic acid content was higher infruits of spent mushroom compost+volcanic tuff (1:1 ratio) (24.73 mg/100 ml) than in the other media.
Fantastic F1) were grown in soilless culture on nine different growing media: perlite, spent mushroom compost, volcanic tuff, perlite + spent mushroom compost in 3 different ratios (3:1, 1:1, 1:3), and spent mushroom compost + volcanic tuff in 3 different ratios (3:1, 1:1, 1:3). Harvested tomatoes grown on different media were cold stored at 10°C and 85–90% relative humidity to determine the effect of growing media on cold storage life.
During the storage, weight losses, fruit firmness, total soluble solid content, titratable acidity, and ascorbic acid content were investigated.
There was no significant difference in total soluble solid content and titratable acidity among growing media.
THe weight losses of fruits were higher in volcanic tuff (5.51) than in the other media.
Firmness of fruits in spent mushroom compost (3.42 kg) and spent mushroom+volcanic tuff (3:1 ratio) (3.25 kg) was higher than other in the media.
Ascorbic acid content was higher infruits of spent mushroom compost+volcanic tuff (1:1 ratio) (24.73 mg/100 ml) than in the other media.
Authors
Ö. Dündar, M. Paksoy, K. Abak
Keywords
Lycopersicon esculentum, perlite, spent mushroom compost, volcanic tuff, fruit quality
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