Maturity Dependent Changes in Post-Harvest Physiological, Antioxidant and Anti-Microbial Attributes of Tomato
Maturity Dependent Changes in Post-Harvest Physiological, Antioxidant and Anti-Microbial Attributes of Tomato
Hafiza Mehwish Iqbal1, Qurrat Ul Ain Akbar1, Saqib Arif1, Shahid Yousaf2*, Salman Khurshid1, Saqib Jabbar2, Neelofar Hamid3 and Uzma Sitara1
ABSTRACT
This study evaluates changes in physiological i.e., ash content, moisture content, pH, (total titratable acidity) TTA, (Total soluble solids) TSS, antioxidant activity using 2, 2-diphenyl, 1-picryl hydrazyl (DPPH) and antimicrobial activity in Roma VF tomato variety was assessed within three different mature levels viz., green, pink and red. Outcomes from recent study pointed out that maturity levels involved to change the quality of tomato. Moisture and ash increased with the maturity ranged from 89.38±0.54 to 93.34±0.48 and 0.35±0.02 to 0.41±0.02% respectively. pH increases 4.23±0.15 to 4.77±0.15 and % Titratable acidity decreased 0.77±0.03 to 0.62±0.01 with the increase in ripening. In addition, increase in TSS (5.1-6.0 obrix) and juice content with maturity stages (20.3-28.6 ml 500gm-1) from green to red tomatoes. Antioxidant activity (DPPH) continuously increased from green to red tomato level (37.5-46.3 %). Lycopene content is an antioxidant also increased from 22.1-33.5 mg/kg. Vitamin C content increase from green to pink (4 mg/100 g f.w to 17mg/100g f.w), then decrease till reached towards final stages red 14.5mg/100g f.w indicating decaying of fruits. Antimicrobial activity revealed that mature green has higher activity comparison to half and full ripe stages. Green stages showed ZOI of antimicrobial (10.7-11.6mm) and for antifungal (11.2-11.8mm) in methanol and acetone extracts. It was concluded from the results that ripening stage has effects on the nutritional values which point out that the ideal maturity stage to maintain optimal postharvest storage ability and nutritional value is breaking stage of fresh tomato which is the most suitable for storage.
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