أثر التغطيس تحت التفريغ بالجبرلين والبنزل أدنين في القابلية الخزنية للطماطة

Abstract EN

This study was conducted in the plastic houses and cold storage unit of the Department of Horticulture , College of Agriculture ,University of Baghdad during 2007-2008 .

Gibberellic acid (GA 3) and benzyl adenine ( BA ) were used to study their effects on ripening and storage life of tomato( Lycopersicon esculentum cv.

Nura ) .

Mature green fruits were harvested and treated with distilled water containing the following concentrations of GA 3 or BA : 0 or 2.5 or 5 or 10 ppm under normal pressure or under vacuum ( - 300 mbar).

The treated fruits were stored in cold room (15 ± 2 C ) for one month.

The results showed that treating mature green tomato with 10 ppm GA 3 without vacuum increased fruit firmness and the percentage of total acids and decreased percentage of spoiled fruit after one month in storage .

Vitamin C contents in fruits were also increased ( 104.97 mg / kg ).

Treating the fruits with GA3 under vacuum ,needed the reduction of GA 3 from 10 to 5 to obtain the best results compared with those treated under normal pressure with 10 ppm GA 3 .

Treating tomato fruit with BA under normal pressure showed the same results of GA 3 treatments under normal pressure .

fruits Treating with BA under vacuum increased.

vitamin C content in the fruits ( 127.74 mg / kg ) higher than the effect of GA 3 under vacuum .

Treating the fruits with BA under vacuum reduced the percentage of spoiled fruit to 10 % compared with 40 % of the untreated fruit .

Treatment with BA under vacuum delayed the ripening of the fruits after one month in storage .

These results revealed that using vacuum is very important if low concentration of growth regulators are used to reduce the percentage of spoiled fruits and reduce vitamins C loss from the fruits during storage.