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|Title: ||Sensitivity of three tomato (Lycopersicon esculentum) cultivars - Akoma, Pectomech and power- to chilling injury|
|Authors: ||Kumah, Patrick|
Tayviah, C. S.
|Issue Date: ||2011|
|Publisher: ||Agriculture and Biology Journal of North America|
|Citation: ||Agriculture and Biology Journal Of North America ISSN Print: 2151-7517|
|Abstract: ||Sensitivity to chilling injury of three local tomato cultivars (Akoma, Pectomech and Power) at full ripe stage was investigated. Full ripe fruits of the three cultivars were stored for seven, fourteen and twenty-one days at 10oC and then transferred to ambient condition (20.49oC and 54.05 % relative humidity) storage for seven days during which the various treatments were observed for signs of chilling injury. There was a significant difference (p<0.05) in the sensitivity of the three cultivars to chilling injury. For fruits stored at 10oC for seven days, Akoma was least affected by chilling. Pectomech was the least tolerant to chilling after seven days of storage at the low temperature but there was no significant difference (p>0.05) between its sensitivity to chilling and that of Power. There was, however, no significant difference (p>0.05) in the overall quality of all the three cultivars stored for seven days under the low temperature. Akoma fruits had the best quality after fourteen days of chilling and maintained their quality for four days under ambient storage conditions. Power was the most sensitive to chilling injury after fourteen days and had the lowest quality. Pectomech was of better quality than Power after fourteen days of storage but the difference was not significant (p>0.05). After twenty-one days of storage at low temperature, Power was the most susceptible to chilling and was of the lowest quality. Power and Pectomech lasted for one day under ambient conditions after twenty-one days of exposure to the low temperature. Although, Pectomech scored a better quality than Power, there was no significant difference (p>0.05) in their susceptibility to chilling. Akoma was the least susceptible to chilling after twenty-one days and maintained its quality for a period of three days under ambient conditions. The most tolerant tomato cultivar to chilling injury was Akoma and the least tolerant cultivar was Power.|
|Description: ||Article published in Agriculture and Biology Journal Of North America ISSN Print: 2151-7517. also available at, ISSN Online: 2151-7525.|
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