Physiological and biochemical characteristics of different tomato grown in Rajshahi region of Bangladesh

Authors

  • M Ibrahim Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi
  • MOH Helali Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi,
  • AKMS Alam Applied Botany Research Division, BCSIR Labs, Binodpur Bazar, Rajshahi
  • D Talukder Applied Zoology Research Division, BCSIR Labs, Binodpur Bazar, Rajshahi
  • S Akhter Institute of Biological Sciences, University of Rajahshi, Rajshahi

DOI:

https://doi.org/10.3329/bjsir.v52i3.34155

Keywords:

Tomato cultivar, Physiological character, Biochemical composition, Quality, Adaptability and assessment

Abstract

Physiological and biochemical characteristics of nine different tomato cultivars were studied in order to select which of the cultivar has the overall best quality. The tomato cultivars (Lalima, Manik, Summer, Deshy, Anupama, Jhumka, Chaity, Bizly and Lovely) were collected from different places of Rajshahi region. Those cultivars showed variability in physiological and biochemical characteristics. The range for the tomato quality parameters are as follows: fruit  weight (44.76-111.70g), juice (81.25-69.94%), dry matter (7.58-9.92%), moisture content (90.08-92.42%), ash (0.438-0.530%), acidity (0.083-0.129% as citric acid), ?-carotene (298-380µg/100g), vitamin C (6.98-11.43 mg/100g ), total sugar  (3.45-4.52%), reducing sugar (1.21-1.56%), non reducing sugar  (2.24-2.97%), protein (0.525-0.654%), iron (0.152-0.215 mg/100g), phosphorous (21.94-28.31 mg/100g), calcium (38.15-42.31 mg/100g), carbohydrate (4.18-6.24%), starch   (0.16-0.21%), and so on. Bizli tomato cultivar has the best overall qualities with respect to fruit colour, fruit size, fruit pulp taste. These data of quality characteristics of tomato provide important information for consumers, producers and industrial processor for plantation and processing industry.

Bangladesh J. Sci. Ind. Res. 52(3), 195-200, 2017

Downloads

Download data is not yet available.
Abstract
741
PDF
2076

Downloads

Published

2017-10-03

How to Cite

Ibrahim, M., Helali, M., Alam, A., Talukder, D., & Akhter, S. (2017). Physiological and biochemical characteristics of different tomato grown in Rajshahi region of Bangladesh. Bangladesh Journal of Scientific and Industrial Research, 52(3), 195–200. https://doi.org/10.3329/bjsir.v52i3.34155

Issue

Vol. 52 No. 3 (2017)

Section

Articles

License

Bangladesh Council of Scientific and Industrial Research (BCSIR) holds the copyright to all contents published in Bangladesh Journal of Scientific and Industrial Research (BJSIR). A copyright transfer form should be signed by the author(s) and be returned to BJSIR.

The entire contents of the BJSIR are protected under Bangladesh Council of Scientific and Industrial Research (BCSIR) copyrights.

Creative Commons Licence
BJSIR is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial License (CC BY-NC) Creative Commons Attribution-NonCommercial 4.0 International License which allows others remix, tweak, and build upon the articles non-commercially, and although their new works must also acknowledge and be non-commercial, they don’t have to license their derivative works on the same terms.