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Physical and chemical changes of tomato during storage / by Rodel R. Nuestro.

By:

Nuestro, Rodel R [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Don Severino Agricultural College, 1987.Description: 37 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.642 N88 1987

Online resources:

Click here to view thesis abstract and table of contents

Abstract: This study, "Physical and Chemical Changes of Tomato Storage" was conducted in the Plant Science Department, Don Severino Agricultural College, Indang, Cavite from September to November 1986, to explore the different changes of Tomato during storage and to find a method of storage which is effective, economical and cheap. The different treatments used were sealed Polyethylene bags (T,); sealed Polyethylene bags with holes (T3)5 sealed Polyethelene bag with KMnO,, (T3), moist sawdust (T,)5 moist rice bran (Ty), moist wood ash (T,)) and without any medium to serve as control ty) ror comparison. The tomatoes used in this study were with proportional total soluble solid (T.S.S) and Titratable Acidity (TIA). The control fruits (To) had an average weight loss of 3.3 grams while those in Polyethelene bag had an average weightless of 2.98 grams. On the other hand, fruits stored in moist sawdust lost only 1.8 grams. Full ripening (C.I #5) was obtained after 17 days for both control and moist rice bran. By storing fruits in other media, a delay in ripening was observed. It took about 20-25 days to those stored in sealed Polyethelene bag (2, Ts and Tz). The fruits stored in moist sawdust remained green for a lover time after they ripened within 32 days. Forty percent (40%) or the control fruits (T,) was affected by ripe-rot. ‘hike those stored in sealed bags had an average 23.33%. Fruits stored in moist sawdust were only 10% attracted. The tomatoes stored in moist ash (T,) were terminated after / days because 100% o1 the fruits were affected.

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	635.642 N88 1987 (Browse shelf(Opens below))		Link to resource	Room use only	R-12		00000250

Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

This study, "Physical and Chemical Changes of Tomato Storage" was conducted in the Plant Science Department, Don Severino Agricultural College, Indang, Cavite from September to November 1986, to explore the different changes of Tomato during storage and to find a method of storage which is effective, economical and cheap.

The different treatments used were sealed Polyethylene bags (T,); sealed Polyethylene bags with holes (T3)5 sealed Polyethelene bag with KMnO,, (T3), moist
sawdust (T,)5 moist rice bran (Ty), moist wood ash (T,)) and without any medium to serve as control ty) ror comparison.

The tomatoes used in this study were with proportional total soluble solid (T.S.S) and Titratable Acidity (TIA). The control fruits (To) had an average weight loss of 3.3 grams while those in Polyethelene bag had an average weightless of 2.98 grams. On the other hand, fruits stored in moist sawdust lost only 1.8 grams. Full ripening (C.I #5) was obtained after 17 days for both control and moist rice bran. By storing fruits in other media, a delay in ripening was observed. It took about 20-25 days to those stored in sealed Polyethelene bag (2, Ts and Tz).

The fruits stored in moist sawdust remained green for a lover time after they ripened within 32 days. Forty percent (40%) or the control fruits (T,) was affected by ripe-rot. ‘hike those stored in sealed bags had an average 23.33%. Fruits stored in moist sawdust were only 10% attracted. The tomatoes stored in moist ash (T,) were terminated after / days because 100% o1 the fruits were affected.

Submitted to the University Library R-12