Effects of benzoyl and salicyl compounds on ripening of physiologically mature green tomato fruits in storage

Abstract

The effects of benzoyl and satcliyl compounds on the post-harvest ripening and storage life of tomato fruit cv. Roma F.V. were evaluated. The treatments were benzoly compounds: benzoic acid, salicylic acid (2-hydroxybenzoic acid), 2-chlorobenzoic acid, vanillic acid (3-methoxy-4-hydroxybenzoic acid), gallic acid (3,4,5-trihydroxybenzoic acid) and salicyl compounds: benzoate, salicin (2-[hydroxymethyl]-phenyl-β-D-glucopyranoside), saligenin (Salicyl alcohol), salicylamide and salicyaldehyde. The treatment concentration ranged from 10µm to 500µm. Physiologically mature green tomato fruits were immersed in each treatment solution for 30 minutes after which they were stored in baskets at ambient temperature. The experiment was laid out as completely randomised design with three replication at the Nicansol Research Laboratory, University of Agriculture, Makurdi in 2001. Benzoly compounds inhibited ripening and prolonged the storage period of the tomato fruits. Salicylic acid and gallic both at 500µm were the most effective by the 8^th day of storage. Similarly, salicyl compounds delayed ripening to tomato fruits. Saligenin and salicin at 500µm proved most effective and delayed ripening by 18 and 16days respectively. The study showed that harvest treatment with salicylic acid, gallic acid, saligenin and salicin at 500µm could be utilised to delay ripening and prolong storage life to tomato fruits.

Keywords: tomato fruits, benzoyl, salicyl compounds, ripening, storage life

Plant Products Research Journal Vol. 9 2005: 19-22