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

Bulletin of the National Research Centre

Table 9 Combined effect of varieties and different postharvest treatments on vitamin C content and titratable acidity of tomato

Treatment combination	Vitamin C (mg/100g) at different DAS			Titratable Acidity (%) at different DAS
Treatment combination	4	8	12	4	8	12
V₁T₁	12.32	11.40	10.48	0.333	0.316	0.300
V₁T₂	13.00	12.80	12.00	0.433	0.420	0.400
V₁T₃	15.00	14.50	14.00	0.425	0.415	0.410
V₁T₄	12.00	11.80	11.00	0.400	0.390	0.370
V₁T₅	14.58	14.02	13.65	0.435	0.431	0.400
V₁T₆	13.90	12.00	11.90	0.410	0.390	0.377
V₁T₇	17.22	17.00	16.80	0.440	0.435	0.382
V₁T₈	16.70	16.10	15.80	0.430	0.420	0.401
V₂T₁	14.28	12.44	10.94	0.390	0.370	0.350
V₂T₂	15.65	15.20	15.00	0.481	0.470	0.450
V₂T₃	17.95	17.80	17.35	0.469	0.458	0.453
V₂T₄	16.20	14.70	13.05	0.450	0.440	0.420
V₂T₅	16.88	16.50	15.80	0.486	0.481	0.456
V₂T₆	15.88	15.15	14.70	0.430	0.418	0.412
V₂T₇	18.20	18.08	18.05	0.490	0.484	0.445
V₂T₈	17.30	16.95	16.70	0.480	0.470	0.455
LSD_0.05	0.336	0.229	0.467	0.053	0.053	0.074
LSD_0.01	0.453	0.309	0.629	0.071	0.071	0.100
Level of significance	**	**	**	NS	NS	NS

* and ** indicate 5% and 1 % level of significance, NS: No 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