To Study the Ripening Process of Tomato Using Ethanol

  • Mayank Chauhan
  • Shivangi Chauhan
Keywords: Ethylene, Untreated, Treated, Tomato, Ripening, Physiochemical Post-Harvestetc

Abstract

After the harvesting of tomato from the field the samples are stored in the room temperature (26.84ºC±3.0ºC) some sample kept as untreated samples around 4 to 5 and some samples are to be treated and are kept to the other side and treatment is done by ethanol around 2 to 5 ml per kg and after treatment in sample slightly less weight decrease in treated sample as compare to untreated samples and titrable acidity also decrease very slowly in treated sample as compare to the untreated samples. Some of the test is performed like chlorophyll test, carotenoids, titrable acidity, and weight of samples and shelf life of untreated is 6- 8 days and treated fruit shelf life is around 12 days after that decaying of the samples.

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Published
2020-06-01
How to Cite
Mayank Chauhan, & Shivangi Chauhan. (2020). To Study the Ripening Process of Tomato Using Ethanol. International Journal for Research in Applied Sciences and Biotechnology, 7(3), 38-45. https://doi.org/10.31033/ijrasb.7.3.7
Section
Articles