Effect of Indigenous Storage Materials on Shelf Life of Selected Tomato Varieties

The experiment was undertaken in Molecular Horticultural laboratory and germplasm centre of Khulna University, Khulna, Bangladesh, during the period March to May, 2019 with the aims to study the effects of postharvest treatments on shelf life of tomato by cost effective different indigenous storage materials. Ten treatments with 16 tomato varieties including eight improved varieties developed by Bangladesh Agricultural Research Institute and eight cultivars collected from farmers field of Khulna region were used. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. BARI Tomato-19 followed by Paltola showed the maximum shelf life (40 days and 37 days, respectively) and fresh fruit (84% and 77%, respectively). T1 (AC room) gave the highest fresh fruit (76.4%), which was statistically identical to T4 (saw dust dry), T8 (neem leaf) and T9 (mahogany oil (5%)) containing the value 70.5%, 70.1% and 72.05%, respectively.