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Table 6 Combined effect of varieties and postharvest treatments on moisture content and dry matter content of tomato during storage and ripening

From: Post-harvest assessment of fruit quality and shelf life of two elite tomato varieties cultivated in Bangladesh

Treatment combinationDry matter content (%) at different DASMoisture content (%) at different DAS
48124812
V1T112.2013.9615.3887.8086.0484.62
V1T212.2013.7015.1287.8086.3084.88
V1T310.9311.9312.9289.0788.0787.08
V1T410.4711.3712.7289.5388.6387.28
V1T59.8310.4311.8590.1789.5788.15
V1T69.7310.1810.7190.2789.8289.29
V1T79.079.8210.5890.9390.1889.42
V1T810.2711.0012.3389.7389.0087.67
V2T18.9010.8811.8091.1089.1288.20
V2T28.3010.0311.7591.7089.9788.25
V2T38.2010.0011.6891.8090.0088.32
V2T48.139.9611.6891.8790.0488.32
V2T57.808.429.4192.2091.5890.59
V2T67.548.309.1092.4691.7090.90
V2T77.338.209.0092.6791.8091.00
V2T87.979.0210.1792.0390.9889.83
LSD0.050.8810.6500.8060.5730.4730.913
LSD0.011.1870.8761.0850.7720.6371.231
Level of significance***********
  1. * and ** indicate 5% and 1 % level of significance. V1: Roma VF, V2: Sofol, T1: Control, T2: Fruits stored at 10°C temperature, T3: Fruits stored at 15°C temperature, T4: Hot water treatment (55°C) for 4 min, T5: tomato stored in earthen cooling pot, T6: Fruits stored in food grade plastic film, T7: Fruits stored in unperforated plastic bags, T8: Fruits stored in perforated plastic bags