African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6652

Short Communication

A comparison between tomato quality of mature-green and red- ripe stages in soilless culture

Hassan Borji1* and Ghehsareh Mehrdad Jafarpour2
 1Young Researchers Club, Khorasgan (Esfahan) Branch, Islamic Azad University, Isfahan, Iran. 2Faculty of Agriculture, Khorasgan (Esfahan) Branch, Islamic Azad University, Isfahan, Iran.  
Email: [email protected]

  •  Published: 12 March 2012

Abstract

The aim of this study was to compare between postharvest tomato quality of mature-green and red- ripe stages produced in soilless culture. The research was conducted in a completely randomized design with 3 replications. The treatments included: palmpeat 1 + perlite (v/v = 50%)‚ palmpeat 2 + perlite (v/v = 50%)‚ perlite (100%), palmpeat 1 (100%) (non fermentation) and palmpeat 2 (100%) (3 manth fermentation) (papadopolus formula used for nutrient solution during plant growth with fertigation method as well as temperature, humidity and irrigation rate was constant for all treatments. Comparison of means showed that the media had significant effect on fruit quality [titratable acidity (TA), total soluble solid (Tss), Vitamin C and Tss/TA]. Also results showed that the stages of harvesting (red-ripe and mature-green) had significant difference on Tss, Vit c and Tss/TA. The overall results showed that the stage of red-ripe quality of fruits is better than mature-green and its effect was selected by consumers.

 

Key words: Titratable acidity, total soluble solid/titratable acidity, soilless, palmpeat, perlite.