Postharvest physicochemical changes in mutant (dg, ogc and rin) and non-mutant tomatoes

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Acta Physiologiae Plantarum ISSN 0137-5881Volume 37Number 1 Acta Physiol Plant (2015) 37:1-11DOI 10.1007/s11738-014-1728-0

Postharvest physicochemical changes inmutant (dg, og c , and rin) and non-mutant tomatoes

Mohammed Wasim Siddiqui, IviChakraborty, Pradeep Mishra, PranabHazra & J. F. Ayala-Zavala

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ORIGINAL PAPER

Postharvest physicochemical changes in mutant (dg, ogc, and rin)and non-mutant tomatoes

Mohammed Wasim Siddiqui • Ivi Chakraborty •

Pradeep Mishra • Pranab Hazra • J. F. Ayala-Zavala

Received: 29 March 2014 / Revised: 31 October 2014 / Accepted: 16 November 2014

� Franciszek Gorski Institute of Plant Physiology, Polish Academy of Sciences, Krakow 2014

Abstract Early postharvest decay of tomato is a major

concern of research. Several pre and postharvest efforts

have been suggested to improve the shelf life of commer-

cially grown tomatoes. However, finding the cultivars with

increased shelf life is not yet achieved. Our study focused

on the characterization of two color mutants [dg (BCT-

115) and ogc (BCT-119)], one ripening mutant [rin (BCT-

111)], and seven normal tomato genotypes [Berika (high

lycopene) Punjab, Chhuhara, FEB-2, BCT-53, Patharku-

tchi, CLN-B, and CLN-R] using different physicochemical

and subjective variables to acknowledge the storage

potential at 25 ± 1 �C and RH 80–82 %. There were sig-

nificant variations in storage life among all tomato geno-

types. Except ogc, the mutant (dg and rin) tomatoes showed

longer shelf life in relation to normal tomatoes. Based on

their storability, the genotypes were classified into three

groups i.e. shelf life less than 15 days [CLN-B, BCT-53,

CLN-R, and BCT-119 (ogc)], 15–18 days [FEB-2, Punjab

Chhuhara, Patharkutchi, and Berika] and more than

18 days [BCT-115 (dg) and BCT-111 (rin)]. We suggest

that selecting the genotype/cultivar having longer shelf life

during formulation of breeding strategy could improve the

marketability of tomato fruits for relatively longer period.

Keywords Lycopersicon esculentum � Dark green � Old

gold crimson � Ripening inhibitor � Postharvest quality �Storage

Introduction

The shelf life is the period where a produce retains its

sensory, functional, and nutritional attributes in optimal

conditions in such a way that it is acceptable for consum-

ers. Within a group of commodity, there is a genotypic

difference in phytochemicals, shelf life potential, as well as

ultimate quality. The fresh produce quality could be

maintained under postharvest conditions, but cannot be

improved. It can only be improved through pre-harvest

strategies like breeding new cultivars. This could be real-

ized through the introduction and/or selection of genotypes

with better keeping quality (Yogendra and Gowda 2013).

The tomato is considered a model crop for shelf life study

due to high perishability and occurrence of divergent geno-

types including color and non-ripening mutants. The per-

ishable nature of tomato fruit makes it difficult to store for a

longer time. This view is based on the apparent changes in

the physical attributes of the fruit such as the firmness and

color as well as occurrence of rotting. However, several

Communicated by P.K. Nagar.

M. W. Siddiqui (&)

Department of Food Science and Technology, Bihar Agricultural

University, Sabour, Bhagalpur, Bihar 813210, India

e-mail: [email protected]

I. Chakraborty

Department of Post Harvest Technology of Horticultural Crops,

Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia,

West Bengal, India

P. Mishra

Department of Agricultural Statistics, Bidhan Chandra Krishi

Viswavidyalaya, Mohanpur, Nadia, West Bengal, India

P. Hazra

Department of Vegetable Crops, Bidhan Chandra Krishi

Viswavidyalaya, Mohanpur, Nadia, West Bengal, India

J. F. Ayala-Zavala

Centro de Investigacion en Alimentacion y Desarrollo, A.C.

(CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria,

83000 Hermosillo, SON, Mexico

123

Acta Physiol Plant (2015) 37:1728

DOI 10.1007/s11738-014-1728-0

Author's personal copy

postharvest efforts such as 1-MCP (Ilic et al. 2013), gum

arabic coating (Ali et al. 2013), waxing, chlorination, and hot

water treatments (Hernandez-Yepez et al. 2013), shellac,

aloevera gel (Chauhan et al. 2013) and active packaging

(Garcıa-Garcıa et al. 2013), and low temperature storage

(Vinha et al. 2013) have been dealt for shelf life increment of

tomato fruits, but with limited success. Several pre-harvest

efforts have also been made to down regulate the ethylene

biosynthesis and cell wall degrading genes using advanced

RNA interference technique (Carrari et al. 2007) to increase

the postharvest life of tomato (Meli et al. 2010). Certainly,

the genetical modification increased the shelf life of toma-

toes to a considerable level, but genetically modified crops

are not marketable worldwide having health and environ-

mental safety concerns.

Genetic improvement of quality characteristics of

tomato fruits in terms of longer availability through utili-

zation of genetic diversity is a feasible and environmentally

harmless option for improving shelf life. In tomato, several

single gene mutations like ripening inhibitor (rin), non-

ripening (nor), and Colorless non-ripening (Cnr) have been

identified that abolish the normal fruit ripening. The genes

dark green (dg), old gold crimson (ogc) and high pigment-1

(hp-1), high pigment-2 (hp-2) are examples of genes that

have a positive effect on the concentration of bioactive

molecules especially lycopene (Siddiqui et al. 2013). These

high lycopene-attributing genes can be used to improve the

color of tomatoes (Siddiqui et al. 2014).

The non-ripening mutants such as rin, nor, and Nr have

been studied for shelf life extension of tomatoes. To the best

of our knowledge, there is no published report describing

the shelf life potential of color mutants involving dg and ogc

genes. Therefore, the present study was undertaken to

somewhat fill the information gap via assessing shelf life

potential of dark green, old gold crimson, ripening inhibitor,

and some normal tomatoes with the employment of physi-

cal, biochemical, and subjective variables at ambient con-

ditions (25 ± 1 �C and RH 80–82 %).

Materials and methods

Plant materials and growing

Total ten diverse tomato genotypes consisting one high

lycopene genotype (Berika), two color mutants [dg (BCT-

115) and ogc (BCT-119)], one ripening mutant [rin (BCT-

111)], and six normal tomato genotypes (Punjab Chhuhara,

FEB-2, BCT-53, Patharkutchi, CLN-B, CLN-R) were

selected for the study (Table 1). The term normal or

ordinary was used for the genotypes having no mutation.

All the genotypes were grown simultaneously at the Cen-

tral Research Farm, Gayeshpur, Nadia, West Bengal, India

during growing season October–March where the seedlings

(21 days old) were transplanted on raised beds in the same

field receiving similar agronomic practices (irrigation,

nutrient, and pesticide application etc.). These conditions

allowed avoiding the effects of pre and postharvest factors

on genotype-related differences in tomatoes grown in open

field (Ilahy et al. 2011a). The fruits of all ten genotypes

Table 1 Description of the tomato genotypes used in the experiment

Genotypes Specific features Source

Berika High lycopene containing variety Institute of Genetics, Bulgarian Academy of Science,

Sofia, Bulgaria

BCT-115 Dark green and high pigmented line carrying dark green (dg) gene United States Department of Agriculture (USDA), USA

BCT-119 High pigmented line containing old gold crimson (ogc) gene United States Department of Agriculture (USDA), USA

BCT-111 Slow ripening line having ripening inhibitor (rin) gene, devoid of

lycopene

Department of Vegetable Science, HAU, Hisar, Haryana,

India

Punjab

Chhuhara

Popular variety having good processing characteristics AICRP on Vegetable Crops, BCKV, Mohanpur, West

Bengal, India

FEB-2 Early blight resistant variety Division of Vegetable Science, IARI, New Delhi, India

BCT-53 A high yielding line with appreciable fruit quality Department of Vegetable Crops, BCKV, Mohanpur, West

Bengal, India

Patharkutchi Local adaptable cultivar, low in pigment with stay-green shoulder Department of Vegetable Crops, BCKV, Mohanpur, West

Bengal, India

CLN-B Heat tolerant line, low in pigment Asian Vegetable Research and Development Center

(AVRDC), Taiwan

CLN-R Heat tolerant line, low in pigment Asian Vegetable Research and Development Center

(AVRDC), Taiwan

USA United States of America, AICRP All India Coordinated Research Project, BCKV Bidhan Chandra Krishi Viswavidyalaya, IARI Indian

Agricultural Research Institute, HAU Hisar Agricultural University

1728 Page 2 of 11 Acta Physiol Plant (2015) 37:1728

123


were harvested thrice over the growing period randomly at

color stage III (Turning; 10–30 % red, pink or tannish-

yellow area), and packed in low-density polyethylene

(thickness- 30 lm, oxygen permeance-1.5 9 10-12

mols-1 m-2 Pa-1, water vapor permeance- 9.0 9 10-12

mols-1 m-2 Pa-1, and dimension- L 9 W = 25 cm 9

30 cm;) having 10 % perforation and stored at 25 ± 1 �C

and RH 80–82 % for 18–20 days. Different analyses were

carried out at 3 or 4 day intervals. There were three dif-

ferent lots for destructive, subjective and shelf life analysis

packed and stored under the same conditions. The whole

experiment was performed in triplicate.

Weight loss (%) To estimate this parameter, initially the

weight of fruits was taken and recorded in grams. After-

wards the fruits were weighed during storage at 3 days

interval.

Fruit firmness (lb) Firmness of fruits was measured by

destructive or invasive method. For determination, skin

(epicarp) at three different equators (shoulder, apex and

middle) of two fruits was removed to allow three separate

flesh firmness readings to be made on each fruit using a

Penetrometer (Model no. F-327) equipped with a 5-mm-

diameter flat probe. The firmness was recorded in pound

(lb) and the average values were reported.

At each interval, the firmness of two fruits was addition-

ally determined subjectively by manual grading and visual

examination using 1–10 scale as described by Phakawat-

mongkol et al. (2004). The points varied from 1 to 10 from

soft to firm fruit, respectively. For this, total 60 fruits were

kept in each treatment consisting of three replicates (20 fruits

each). The firmness index of tomato fruits was assessed at

4 days interval during storage and calculated as:

Firmness index

¼X10

1

ðindex levelÞðnumber of fruits in this levelÞtotal number of fruits

Total soluble solids, titratable acidity, and total sugar

The total soluble solids (�Brix), titratable acidity (as %

citric acid) and total sugar (%) of fresh tissue were deter-

mined following the standard methods (AOAC 1990).

Ascorbic acid Ascorbic acid (mg/100 g FW) in the

sample was determined according to AOAC (1990) official

methods using a standard dye (2,6-dichlorophenol indo-

phenol) solution.

Carotenoids (Lycopene and b-carotene): Lycopene and

b-carotene (mg/100 g FW) from tomato fractions (peel and

pulp) were extracted with hexane: methanol: acetone

(2:1:1), containing 2.5 % butylated hydroxy toluene

(BHT). The absorbance of the extract (hexane) was mea-

sured at 502 nm against a hexane blank. Concentration of

lycopene was calculated using the extinction coefficient

(E %) of 3,150 (Rao et al. 1998). The b-carotene content in

the hexane extract was measured at 452 nm and calculated

using a calibration curve against a pure b-carotene.

Percentage marketability The percentage marketability

was assessed according to Getinet et al. (2008). Descriptive

quality attributes of fruits were visually assessed at 4 days

interval as per the occurrence of shriveling, visible mold

growth, decay, smoothness, and shininess of fruit.

PM %ð Þ

¼ Total number of fruits � Number of fruits discarded

Total number of fruits� 100

Determination of shelflife of fruits Twenty-one fruits of

each genotype were evaluated during storage. Fruits were

removed at 24 h intervals at the first deterioration mark

(slight wrinkles, desiccation). The removal of fruits carried

out until the last fruit became unmarketable (differed

according to genotypes). The shelf life index, accounting

both the number of fruits possessing marketability and

length of storage, was calculated using following formula

(Garg et al. 2008a).

Shelf life index ¼ 1

NR½ðni � niþ1Þdi�

where, ni is the number of marketable fruits on ith day; ni?1

is the number of marketable fruits on (i ? 1)th day; N is

the total number of fruits under observation; di is the

number of days after picking.

Statistical analysis

The evaluated factors were the genotype and storage time,

data, in triplicate, were statistically analyzed using statistical

software, SPSS version 14.0 for Windows (SPSS Inc, Chi-

cago, IL, USA) and expressed as a mean ± standard devi-

ation. One-way ANOVA (Duncan’s Multiple Range Test)

was used to compare the mean values of the variables

assessed for different genotypes at probability level of 95 %.

Results

Weight loss The fruits of all genotypes underwent to stor-

age of 18 days, showed an increasing trend of weight loss

with significant (P \ 0.05) differences (Table 2). In gen-

eral, higher rates of PLW were recorded in the normal

genotypes than that of high-pigment and rin mutants. The

BCT-111 (rin) lost the lowest weight (4.1 %) even on the

last day of storage. In case of high pigment and normal

genotypes, the highest PLW was recorded in BCT-119

(9.70 %) and FEB-2 (16.03 %), respectively.

Firmness The fruit firmness decreased during the stor-

age with significant (P \ 0.05) differences irrespective of

Acta Physiol Plant (2015) 37:1728 Page 3 of 11 1728

123


genotypes (Table 3). The high-pigment genotype and

mutants always showed higher firmness (at harvest,

6.27–7.70 lb) than normal ones being the highest in BCT-

115 followed by Berika and BCT-119. However, the values

were quite lesser than that recorded for rin (BCT-111)

which ranged from 8.10 (at harvest) to 6.50 lb (at 18th day)

during storage. The firmness of normal fruits varied from

5.13 to 6.47 lb and decreased gradually in the course of the

investigation. Among these, the highest firmness was

recorded in Punjab Chhuhara followed by FEB-2 and

Patharkutchi at the 18th day of storage.

The subjective firmness values, i.e. firmness index (FI)

varied significantly (P \ 0.05) among the all genotypes

(Data not shown). The mutants and high lycopene genotype

maintained appreciable firmness up to the 20th day except

BCT-119. The BCT-115 and Berika recorded firmness index

5.74 and 3.44, respectively, which were quite lower than that

FI of rin tomatoes (8.67). The FI value for normal genotypes

varied 1.63–6.90 at 16th day being the lowest for CLN-B and

CLN-R. On the 20th day, Patharkutchi (4.23) had the highest

FI followed by Punjab Chhuhara (3.63).

Total soluble solids An increase in total soluble solids

(TSS) was observed throughout the storage, with signifi-

cant differences in the values irrespective of genotypes

(Table 4), however, in some genotypes TSS contents

declined slightly after a certain period. In all genotypes, the

TSS increased by 1.2–1.6 folds of their initial values varied

between 3.13 and 4.80�Brix. The genotypes Berika

(6�Brix), BCT-115 (6.07�Brix), and BCT-111 (4.47�Brix)

recorded increasing TSS by 18th day against all other

genotypes in which it increased up to 9–12th day and

declined thereafter.

Titratable acidity The titratable acidity (in terms of

citric acid) decreased significantly with the passage of time

Table 2 Changes in weight loss (%) in tomato genotypes during storage of 18 days

Genotypes Days in storage

0 3 6 9 12 15 18

Berika 0 2.33 ± 0.58d 3.20 ± 0.35c 5.13 ± 0.83bc 6.40 ± 0.85cd 7.80 ± 0.36c-e 9.20 ± 0.72c

BCT-115 0 2.03 ± 0.25d 2.87 ± 0.15c 5.0 ± 0.20c 5.40 ± 0.20d 6.17 ± 0.25e 7.03 ± 0.50d

BCT-119 0 3.53 ± 0.31a–c 4.40 ± 0.40ab 5.87 ± 0.45a–c 7.60 ± 0.56b 9.70 ± 0.85c –

BCT-111 0 1.67 ± 0.57d 2.07 ± 0.42d 2.77 ± 0.32d 3.13 ± 0.31e 3.73 ± 0.42f 4.10 ± 0.36e

Punjab Chhuhara 0 3.37 ± 0.57bc 4.10 ± 0.36b 5.53 ± 0.61bc 7.33 ± 0.99bc 9.33 ± 0.85cd 11.27 ± 1.62b

FEB-2 0 4.0 ± 0.44ab 4.60 ± 0.40ab 6.07 ± 0.31ab 8.17 ± 0.47ab 12.23 ± 1.20b 16.03 ± 2.04a

BCT-53 0 4.13 ± 0.12a 4.87 ± 0.17ab 6.07 ± 0.83ab 8.83 ± 0.32a 14.37 ± 0.79a –

Patharkutchi 0 3.70 ± 0.46a–c 4.50 ± 0.44ab 5.20 ± 0.40bc 6.27 ± 0.50cd 8.23 ± 0.55cd 10.80 ± 1.18b

CLN-B 0 4.20 ± 0.20a 4.60 ± 0.20ab 5.47 ± 0.31bc 7.30 ± 0.46bc 8.73 ± 0.42cd –

CLN-R 0 4.0 ± 0.20ab 4.87 ± 0.81ab 6.07 ± 0.64ab 7.60 ± 0.92b 8.83 ± 1.46cd –

Values are the mean of three replicates of the sample on each treatment ± standard deviation. Means in a column with the same letter are not

significantly different (P B 0.05)

Table 3 Changes in fruit firmness (lb) in tomato genotypes during storage of 18 days


0 3 6 9 12 15 18

Berika 7.07 ± 0.30b 6.80 ± 0.40c 6.57 ± 0.20b 6.0 ± 0.20c 5.77 ± 0.58b 4.80 ± 0.36bc 4.40 ± 0.36b

BCT-115 7.70 ± 0.43a 7.47 ± 0.15b 7.07 ± 0.20b 6.63 ± 0.50b 5.83 ± 0.35b 5.33 ± 0.90b 4.73 ± 0.60b

BCT-119 6.27 ± 0.25cd 5.90 ± 0.36de 5.63 ± 0.05c 5.07 ± 0.25de 4.0 ± 0.20d–f 3.73 ± 0.35de –

BCT-111 8.10 ± 0.20a 7.93 ± 0.15a 7.70 ± 0.20a 7.53 ± 0.30a 7.27 ± 0.20a 6.83 ± 0.30a 6.50 ± 0.30a

Punjab Chhuhara 6.47 ± 0.25c 6.13 ± 0.25de 5.67 ± 0.32c 4.70 ± 0.45ef 4.47 ± 0.32c–e 4.17 ± 0.11cd 3.63 ± 0.20c

FEB-2 6.40 ± 0.62c 6.03 ± 0.41de 5.80 ± 0.62c 5.47 ± 0.41d 4.83 ± 0.61c 4.23 ± 0.30cd 3.47 ± 0.30c

BCT-53 5.73 ± 0.35de 5.23 ± 0.41f 4.73 ± 0.47d 4.27 ± 0.11f 3.83 ± 0.30e–g 3.37 ± 0.20ef –

Patharkutchi 6.30 ± 0.30cd 6.07 ± 0.06de 5.73 ± 0.15c 5.10 ± 0.10de 4.53 ± 0.40bc 3.93 ± 0.30de 3.57 ± 0.50c

CLN-B 5.13 ± 0.15f 4.63 ± 0.15g 4.20 ± 0.26d 3.57 ± 0.37g 3.23 ± 0.15g 2.93 ± 0.15f –

CLN-R 5.37 ± 0.15ef 4.73 ± 0.16g 4.30 ± 0.21d 3.70 ± 0.26g 3.37 ± 0.15fg 3.03 ± 0.11f –




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(15–18 days) in fruits of all genotypes (Table 5). The ini-

tial values for TA varied from 0.37 to 0.58 %. Generally,

the high-pigment genotypes and rin mutants lost about

43–48 and 36 % of their initial acid, respectively. Among

the normal genotypes, the highest loss of acid (about 43 %)

was found in Punjab Chhuhara, FEB-2, and BCT-53,

whereas the lowest loss of acid was recorded in Path-

arkutchi, CLN-B, and CLN-R.

Total sugar Table 6 shows that during turning to the red

stage of ripening, the fruits of all genotypes had the highest

quantity of total sugars, however, this steadily decreased as

the ripening advances. The initial sugar contents at harvest

varied from 1.53 to 3.65 %. The highest values recorded

during storage period differed among all genotypes being

the highest in Berika (5.23 %) and BCT-115 (5.12 %) at

15th day whereas the lowest sugar contents were recorded

in BCT-119. During storage, the TS contents were

increased by 2.5–32 % (roughly) from their initial values.

Generally, the mutants [BCT-111 (39 %), and BCT-115

(28 %)] and normal genotypes Berika (32 %), Punjab

Chhuhara (27 %), FEB-2 (24 %) showed the highest per-

cent increase in TS contents from the initial values during

storage (P \ 0.05).

TSS Acid ratio The TSS to acid ratio varied signifi-

cantly (P \ 0.05) in all genotypes as well as in ripening

stages during storage (Data not shown). Results showed

that the TSS to acid ratio of fruits increased as the

ripening proceeded irrespective of genotypes. The full-

ripe tomatoes had the maximum ratio. Generally, the

high-pigment genotypes showed quite higher values

being the highest (*23) for BCT-115 and BCT-119

followed by Berika (*22), while in respect to normal

Table 4 Changes in total soluble solid (�Brix) content in tomato genotypes during storage of 18 days


0 3 6 9 12 15 18

Berika 4.80 ± 0.2a 4.87 ± 0.11a 5.27 ± 0.11a 5.60 ± 0.20a 5.80 ± 0.40a 5.93 ± 0.30a 6.00 ± 0.20a

BCT-115 4.13 ± 0.23bc 4.40 ± 0.20b–d 4.47 ± 0.11cd 5.07 ± 0.11bc 5.33 ± 0.30ab 5.80 ± 0.20ab 6.07 ± 0.11a

BCT-119 3.4 ± 0.20fg 3.53 ± 0.30e 4.20 ± 0.20e 4.87 ± 0.30bc 5.07 ± 0.30cd 4.40 ± 0.20ef –

BCT-111 3.13 ± 0.11g 3.20 ± 0.20e 3.47 ± 0.11d 3.80 ± 0.20d 3.93 ± 0.11d 4.13 ± 0.11f 4.47 ± 0.11c

Punjab Chhuhara 3.67 ± 0.11d–f 4.33 ± 0.11d 4.73 ± 0.11bc 4.80 ± 0.20bc 5.53 ± 0.41ab 5.60 ± 0.20ab 5.40 ± 0.20b

FEB-2 4.20 ± 0.20bc 4.47 ± 0.23bc 4.47 ± 0.23cd 4.60 ± 0.20c 5.07 ± 0.11cd 4.80 ± 0.20de 4.40 ± 0.20c

BCT-53 4.33 ± 0.23b 4.40 ± 0.20b–d 4.87 ± 0.11b 5.07 ± 0.30bc 5.53 ± 0.11ab 5.00 ± 0.20cd –

Patharkutchi 4.33 ± 0.41b 4.60 ± 0.34ab 4.67 ± 0.41bc 5.00 ± 0.20bc 5.60 ± 0.20ab 5.53 ± 0.30ab 5.27 ± 0.11b

CLN-B 4.07 ± 0.11b–d 4.33 ± 0.30b–d 4.53 ± 0.23b–d 5.27 ± 0.11ab 4.60 ± 0.20c 4.20 ± 0.20f –

CLN-R 3.87 ± 0.11c–e 4.20 ± 0.20cd 4.47 ± 0.11cd 4.80 ± 0.20bc 4.80 ± 0.52c 4.27 ± 0.41f –



Table 5 Changes in titratable acidity (% citric acid) in tomato genotypes during storage of 18 days


0 3 6 9 12 15 18

Berika 0.48 ± 0.025cd 0.44 ± 0.026c 0.41 ± 0.043cd 0.38 ± 0.015cd 0.36 ± 0.052b–d 0.32 ± 0.030b–d 0.27 ± 0.30cd

BCT-115 0.46 ± 0.030de 0.43 ± 0.030c 0.40 ± 0.020d 0.39 ± 0.037cd 0.33 ± 0.025de 0.30 ± 0.025cd 0.26 ± 0.030cd

BCT-119 0.37 ± 0f 0.33 ± 0.01d 0.30 ± 0.04e 0.26 ± 0.02f 0.23 ± 0.021f 0.19 ± 0.025f –

BCT-111 0.44 ± 0.03de 0.42 ± 0.030c 0.38 ± 0.040d 0.36 ± 0.020de 0.34 ± 0.026c–e 0.30 ± 0.020cd 0.28 ± 0.015bc

Punjab

Chhuhara

0.57 ± 0.04a 0.55 ± 0.03a 0.49 ± 0.052ab 0.47 ± 0.036a 0.38 ± 0.032a–d 0.36 ± 0.020ab 0.32 ± 0.030ab

FEB-2 0.48 ± 0.025c–e 0.44 ± 0.026c 0.44 ± 0.025b–d 0.40 ± 0.015b–d 0.35 ± 0.015b–d 0.34 ± 0.020a–c 0.27 ± 0.010cd

BCT-53 0.47 ± 0.025c–e 0.43 ± 0.023c 0.38 ± 0.040d 0.36 ± 0de 0.33 ± 0.015de 0.27 ± 0.03de –

Patharkutchi 0.55 ± 0.051ab 0.51 ± 0.041ab 0.47 ± 0.045a–c 0.44 ± 0.025ab 0.39 ± 0.035a–c 0.37 ± 0.01a 0.34 ± 0.02a

CLN-B 0.51 ± 0.03cd 0.50 ± 0.015b 0.47 ± 0.01a–c 0.43 ± 0.01a–c 0.40 ± 0.015ab 0.35 ± 0.01ab –

CLN-R 0.58 ± 0.02a 0.54 ± 0.015a 0.50 ± 0.011a 0.46 ± 0.025a 0.42 ± 0.02a 0.38 ± 0.03a –




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tomatoes the highest ratio was noted for BCT-53 (*18)

and Punjab Chhuhara (*17) followed by FEB-2. The

genotype BCT-111 (rin) showed TSS to acid ratio to be

around 16.

Ascorbic acid It can easily be accessed from Table 7,

ascorbic acid (AA) contents recorded to be increased about

5, 6, and 8 % from the initial values throughout the storage

(18th day) in Berika, BCT-115 (dg), and BCT-111 (rin),

respectively. However, in BCT-119 (ogc), only 4.8 %

increase recorded on the 12th day and decreased after-

wards. The highest AA contents were recorded in BCT-115

(37.10 mg/100 g FW) and Berika (36.82 mg/100 g FW).

As regards to ordinary genotypes, the AA contents

increased up to the 15th day of storage with about 4–10 %

increment in initial values that tended to decrease at further

days. The highest amount noted in Punjab Chhuhara

(35.98 mg/100 g FW) followed by BCT-53 and

Patharkutchi whilst the lowest value was measured in

CLN- R (24.04 mg/100 g FW) (P \ 0.05).

Lycopene Lycopene concentration of all genotypes, high

lycopene, color mutants, rin mutant, and normal ones,

tended to increase during 18 days of storage (Table 8). In

general, high-pigment genotypes found to accumulate

higher quantity of lycopene contents throughout the stor-

age. At the time of harvest, the lycopene contents of high-

pigment and normal genotypes ranged between 1.41 and

2.26 mg/100 g FW. In high-pigment genotypes, the highest

value recorded in BCT-115 and Berika whereas among

normal genotypes it was the highest in Patharkutchi and

Punjab Chhuhara. In general, the lycopene contents

increased by 1.7–3 times more than that of initial values. In

respect to BCT-111 containing rin gene, no lycopene was

measured at the time of harvest; however, a slight amount

has been concentrated during the storage.

Table 6 Changes in total sugar (%) content in tomato genotypes during storage of 18 days


0 3 6 9 12 15 18

Berika 3.54 ± 0.07b 3.92 ± 0.25a–c 4.30 ± 0.38a 4.74 ± 0.25b 4.98 ± 0.14ab 5.23 ± 0.12a 3.54 ± 0.03a

BCT-115 3.65 ± 0.20b 4.04 ± 0.19ab 4.64 ± 0.24a 4.90 ± 0.25a 5.02 ± 0.11c 5.12 ± 0.08a 3.25 ± 0.04a

BCT-119 2.59 ± 0.17de 2.96 ± 0.29e 3.08 ± 0.30e 3.18 ± 0.29f 3.14 ± 0.05c 2.29 ± 0.16f –

BCT-111 1.53 ± 0.04f 1.67 ± 0.05f 1.90 ± 0.08f 2.13 ± 0.03g 2.27 ± 0.10e 2.48 ± 0.22g 2.75 ± 0.36e

Punjab Chhuhara 2.75 ± 0.07c 3.11 ± 0.03d 3.19 ± 0.01de 3.54 ± 0.07ef 4.03 ± 0.15a 3.89 ± 0.12d 2.93 ± 0.08d

FEB-2 3.21 ± 0.02b 3.83 ± 0.20c 4.13 ± 0.18ab 4.44 ± 0.07b 4.42 ± 0.01b 3.99 ± 0.14c 3.35 ± 0.14d

BCT-53 2.46 ± 0.09d 2.86 ± 0.19e 3.11 ± 0.22e 3.36 ± 0.25f 3.20 ± 0.22b 2.59 ± 0.15f –

Patharkutchi 3.64 ± 0.08a 3.91 ± 0.15a 4.05 ± 0.12a 4.22 ± 0.17bc 4.29 ± 0.13b 4.28 ± 0.11c 3.71 ± 0.14c

CLN-B 3.22 ± 0.06b 3.39 ± 0.15bc 3.48 ± 0.17 cd 3.32 ± 0.08de 3.24 ± 0.10c 3.39 ± 0.13f –

CLN-R 3.30 ± 0.21b 3.57 ± 0.24bc 3.77 ± 0.32bc 3.70 ± 0.37cd 3.58 ± 0.23d 3.40 ± 0.22e –



Table 7 Changes in ascorbic acid (mg/100 g FW) content in tomato genotypes during storage of 18 days


0 3 6 9 12 15 18

Berika 34.67 ± 0.51a 34.85 ± 0.09a 35.14 ± 0.05a 35.19 ± 0.70a 35.78 ± 0.62a 36.19 ± 0.93a 36.82 ± 0.26a

BCT-115 34.75 ± 0.38a 35.43 ± 0.44a 35.39 ± 0.47a 35.63 ± 0.76a 36.39 ± 0.30a 36.52 ± 0.61a 37.10 ± 0.21a

BCT-119 23.75 ± 0.40de 23.87 ± 0.35ef 24.05 ± 0.49cd 24.57 ± 0.23d–f 24.96 ± 0.24de 24.64 ± 0.98de –

BCT-111 22.60 ± 0.59ef 22.95 ± 0.55fg 23.13 ± 0.76d 23.69 ± 0.38ef 23.87 ± 0.47f 24.39 ± 0.24f 24.68 ± 0.33d

Punjab Chhuhara 33.01 ± 1.50b 33.63 ± 1.05b 34.27 ± 0.78a 35.10 ± 0.07a 35.72 ± 0.31a 35.98 ± 0.13a 35.95 ± 0.53a

FEB-2 21.78 ± 0.41f 22.40 ± 0.40g 22.72 ± 0.56d 23.12 ± 0.70f 23.72 ± 0.42f 24.05 ± 0.81f 23.65 ± 0.61d

BCT-53 27.13 ± 0.14c 27.30 ± 0.27c 27.71 ± 0.23b 28.05 ± 0.18b 28.37 ± 0.34b 28.51 ± 0.17b –

Patharkutchi 24.12 ± 0.26d 24.51 ± 0.40de 24.86 ± 0.50c 25.17 ± 0.56c–e 25.64 ± 0.46cd 26.65 ± 0.42cd 26.27 ± 0.36c

CLN-B 24.89 ± 0.67d 25.43 ± 0.25d 25.38 ± 1.01c 26.06 ± 0.90cd 26.56 ± 1.0c 27.17 ± 0.90c –

CLN-R 22.44 ± 0.47ef 22.69 ± 0.46g 22.98 ± 0.45d 23.38 ± 0.39f 24.04 ± 0.18ef 23.49 ± 1.23ef –




123


b-Carotene As for b-carotene, its amount increased in

relation to the advanced ripeness in harmony with the fast

fruit coloration during storage (Table 9). The initial con-

centration of carotene varied significantly (P \ 0.05) from

0.16 to 0.36 mg/100 g FW among all genotypes. The car-

otene contents increased about 4–7 fold more than the

initial amount during the course of storage. Generally, the

highest amount was noted in high lycopene genotypes i.e.

BCT-115 (1.75) and Berika (1.57 mg/100 g FW). In case

of normal genotypes, CLN-R and Patharkutchi recorded

the highest carotene contents 1.57 and 1.37 mg/100 g FW,

respectively. The rin mutant (BCT-111) which accumu-

lated negligible amount of lycopene, found to have a

substantial quantity (0.71 mg/100 g FW) of b-carotene at

the 18th day of storage.

Percentage marketability Of the ten analyzed tomato

genotypes, CLN-R and CLN-B retained marketability for

the shortest duration of storage, retaining only 50 and

*53 % marketability on the 16th day at which these fruits

were discarded (data not shown). The genotypes containing

dg gene (BCT-115) maintained good marketability (80 %)

whereas BCT-119 containing ogc gene had lower market-

ability (*57 % only) on the 20th day. In case of normal

genotypes, Berika (*77 %) and Patharkutchi (*67 %)

had the highest marketability at 20th day followed by FEB-

2 (*63 %). The rin tomatoes, devoid of red color, main-

tained marketability (80 %) successfully more than

3 weeks at room temperature.

Shelf life index

The shelf life index presents the average storage life of

fruits belonging to different genotypes varied significantly

Table 9 Changes in b-carotene (mg/100 g FW) content in tomato genotypes during storage of 18 days


0 3 6 9 12 15 18

Berika 0.23 ± 0.04bc 0.28 ± 0.03c–e 0.47 ± 0.08c–e 0.68 ± 0.04c 0.76 ± 0.11fg 0.92 ± 0.05de 1.57 ± 0.12b

BCT-115 0.29 ± 0.06b 0.48 ± 0.10a 0.76 ± 0.05a 0.94 ± 0.04a 1.16 ± 0.06b 1.43 ± 0.50ab 1.75 ± 0.13a

BCT-119 0.20 ± 0.03cd 0.42 ± 0.04ab 0.64 ± 0.04b 0.89 ± 0.03a 1.06 ± 0.14bc 1.21 ± 0.11c –

BCT-111 0.17 ± 0.04cd 0.22 ± 0.05e 0.43 ± 0.13d–f 0.54 ± 0.06d 0.63 ± 0.14gh 0.68 ± 0.09f 0.71 ± 0.07f

Punjab Chhuhara 0.16 ± 0.03cd 0.21 ± 0.02e 0.24 ± 0.04g 0.36 ± 0.07e 0.58 ± 0.04h 0.82 ± 0.06e 1.09 ± 0.11d

FEB-2 0.16 ± 0.04d 0.27 ± 0.03de 0.33 ± 0.0fg 0.54 ± 0.06d 0.73 ± 0.05f–h 0.82 ± 0.02e 0.92 ± 0.10e

BCT-53 0.19 ± 0.02cd 0.22 ± 0.02e 0.35 ± 0.06e–g 0.50 ± 0.09d 0.66 ± 0.06gh 0.86 ± 0.05de –

Patharkutchi 0.29 ± 0.06b 0.31 ± 0.02c–e 0.43 ± 0.05d–f 0.69 ± 0.03c 0.89 ± 0.09d–f 1.35 ± 0.10b 1.37 ± 0.05c

CLN-B 0.28 ± 0.04b 0.38 ± 0.04a–c 0.55 ± 0.05b–d 0.76 ± 0.11bc 1.04 ± 0.06b–d 1.17 ± 0.09c –

CLN-R 0.36 ± 0.06a 0.43 ± 0.10ab 0.65 ± 0.10ab 0.87 ± 0.04ab 1.31 ± 0.10a 1.54 ± 0.09a –



Table 8 Changes in lycopene (mg/100 g FW) content in tomato genotypes during storage of 18 days


0 3 6 9 12 15 18

Berika 2.29 ± 0.03a 2.51 ± 0.28a 3.05 ± 0.34a 3.31 ± 0.44a 3.61 ± 0.38a 4.06 ± 0.28a 4.35 ± 0.41ab

BCT-115 1.55 ± 0.16d 1.99 ± 0.18bc 2.53 ± 0.24bc 2.97 ± 0.40a–c 3.56 ± 0.11a 4.06 ± 0.25a 4.65 ± 0.50a

BCT-119 2.00 ± 0.17a–c 2.31 ± 0.11ab 2.56 ± 0.19bc 2.80 ± 0.20bc 3.11 ± 0.23ab 3.52 ± 0.36b –

BCT-111 – – – 0.04 ± 0e 0.12 ± 0.01e 0.15 ± 0.02d 0.18 ± 0.02d

Punjab Chhuhara 2.03 ± 0.07a–c 2.23 ± 0.14ab 2.36 ± 0.09cd 2.61 ± 0.14cd 3.08 ± 0.14ab 3.29 ± 0.12bc 3.66 ± 0.09c

FEB-2 2.19 ± 0.16ab 2.31 ± 0.19ab 2.60 ± 0.20bc 2.91 ± 0.18bc 3.14 ± 0.19ab 3.36 ± 0.21bc 3.65 ± 0.13c

BCT-53 1.41 ± 0.16d 1.57 ± 0.13d 1.81 ± 0.11e 2.31 ± 0.18d 2.80 ± 0.19cd 3.27 ± 0.20bc –

Patharkutchi 2.26 ± 0.20a 2.44 ± 0.11a 2.77 ± 0.07ab 3.18 ± 0.12ab 3.60 ± 0.06a 3.99 ± 0.14a 4.30 ± 0.04b

CLN-B 1.59 ± 0.47d 1.84 ± 0.41cd 2.17 ± 0.37d 2.69 ± 0.27c 3.08 ± 0.35ab 3.42 ± 0.46bc –

CLN-R 1.77 ± 0.08c–d 2.01 ± 0.10bc 2.12 ± 0.12de 2.28 ± 0.08d 2.63 ± 0.18d 3.08 ± 0.27c –




123


(P \ 0.05). Generally, the fruits recognized as mutants

(high pigment and non-ripening) showed higher shelf life

index value as compared to normal genotypes (Table 10).

As regards to high lycopene genotype and color mutants

[Berika, BCT-115 (dg), and BCT-119 (ogc)], the highest

(*19) shelf life index was recorded for BCT-115 followed

by Berika and BCT-119. The normal genotypes had a shelf

life index values between *14 and *17, being the highest

in Patharkutchi followed by Punjab Chhuhara. Genotypes

CLN-B, CLN-R and BCT-53 had lower shelf life index

values (13.50–13.77). The non- ripening mutant, ripening

inhibitor (rin) had the highest shelf life index value (23.0)

in relation to other genotypes assessed.

Discussion

Physical assessment

Several workers (Moneruzzaman et al. 2008; Kumah et al.

2011) have also reported the WL during storage in toma-

toes. The storage time/temperature and cultivars consider-

ably affect the weight loss (Javanmardi and Kubota 2006).

The loss in weight is attributed to an alteration in sugar

content as the reducing sugars are utilized for respiratory

purposes during storage (Singh and Reddy 2006).

The firmness has a vital function for acceptability and

evaluation of tomato fruit quality, determined using peri-

carp firmness, locule tissue, and stage of maturity (Siddiqui

et al. 2013). In this work, tomato genotypes significantly

differed in fruit firmness at initial and subsequent storage

period. Alternatively, observed discrepancies could be the

result of using different tomato genotypes and the duration

of storage (Tigist et al. 2012). Destructive analytic results

showed that fruit firmness lost from very firm to very soft

irrespective of the genotypes tested. This might be due to

increased metabolic activities like enzymatic activity

(pectinesterase and polygalacturonase) responsible for cell

wall degradation (Page et al. 2008). Loss of firmness,

wilting, and wrinkling have been reported due to the

moisture loss (Siddiqui et al. 2011). Accordingly, higher

amount of moisture loss is a sign of loosing firmness as

observed in this study, which is in line with the findings of

Tigist et al. (2012). The results revealed that the genotype

having rin gene always showed higher firmness in relation

to others. This is because rin lacks the normal climacteric

pattern (Maclachlan and Brady 1994).

Biochemical assessment

Total soluble solid (TSS) is an important quality factor

attribute for many fresh fruits during ripening (Siddiqui

et al. 2013). TSS includes soluble sugars sucrose, glucose

and fructose as well as acids. TSS of 4.80–8.80 % is an

indicator of the highest fruit quality in tomato (Kumar et al.

2007). The values of our results fell within this range.

Changes in TSS contents during postharvest ripening are

due to hydrolytic conversion of starch into sugar (Sammi

and Masud 2007). In this study, the TSS contents tended to

increase initially during storage irrespective of the mate-

rials tested. Increment in the TSS of tomato fruits could be

due to loss of moisture as well as the conversion of starch

into free sugars. Nevertheless, in some cases a slight

declining pattern was observed over a certain period

according to genotypes. The genotypes BCT-111 contain-

ing rin gene presented an increasing trend of TSS

throughout the storage. This could be attributable to

reduced hydrolytic changes in carbohydrates in the rin

group during ripening, which can be used for better quality

retention in respect to shelf life (Carey et al. 1995).

Tigist et al. (2012) reported higher acidity in bigger

sized tomato fruit, which is in line with the results of the

present work. During the course of study, it was interesting

to note that normal genotypes lost their acid at a faster rate

over mutant ones under ambient conditions except Berika.

This could be caused by the slower hydrolysis rate of

organic acid in mutant tomatoes such as BCT-111, BCT-

115 and BCT-119 carrying rin, dg, and ogc genes,

respectively, when compared with normal tomatoes. This

elucidation has the value given that the increased acidity of

mutant genotypes could explicate the lesser occurrence of

microbial infection in relation to the normal cultivars

(Mohammed et al. 1999). Tigist et al. (2012) observed that

the overall acidity of tomatoes during initial ripening

increased and then tended to decline during the storage

period. The further reduction of acidity (malic or citric

acid) during the storage time/advanced ripening could be

related to higher respiration rate (El-Anany et al. 2009).

Total sugar (TS) is an important determinant of tomato

quality and considered a better indicator for consumer

adequacy. The increment in the sugar content of tomato

during ripening is due to the breakdown of carbohydrates

into free/reducing sugar (Pila et al. 2010). The gradual

Table 10 Shelf Life Index of tomato fruits belonging to different

genotypes

Genotypes Shelf life index Genotypes Shelf life index

Berika 17.33 ± 1.53bc FEB-2 15.33 ± 0.58de

BCT-115 18.50 ± 0.70b BCT-53 13.60 ± 0.53f

BCT-119 14.00 ± 1.0ef Patharkutchi 16.90 ± 0.96c

BCT-111 23.00 ± 1.0a CLN-B 13.50 ± 0.62f

Punjab Chhuhara 16.00 ± 1.0cd CLN-R 13.77 ± 0.40ef

Values are the mean of three replicates of the sample on each treat-

ment ± standard deviation. Means in a column with the same letter

are not significantly different (P B 0.05)


123


increase followed by a slight decline (after a certain period)

in TS observed in this study is the conformity of the results

of Sammi and Masud (2007) and Moneruzzaman et al.

(2008). This decrease might be due to utilization and

breakdown of sugar during the respiration process and

fermentation during prolonged storage.

Being an antioxidant, changes in ascorbic acid level in

fruits during storage should be assessed for the effects of

genetic factors (Tigist et al. 2012). The ascorbic acid

content in all genotypes increased up to a certain period

and followed by a gradual decline (in some cases). The

trend was dependent upon the genotypes. Among all

normal genotypes except Berika, the AA contents

increased at a faster rate as compared to mutant ones. This

could have better insinuation towards retention of high

AA in mutant tomato genotypes. The rin gene containing

genotype (BCT-111) showed continuous increase up to

the last day of storage. The AA increase in the tomatoes is

an indication that the fruit is still in the ripening phase,

whereas a decline indicates the senescence (Pila et al.

2010). Different workers pointed out an increase in AA

during ripening of some tomato genotypes (Tigist et al.

2012). One of the most important noticeable change

during ripening is the de novo carotenoids synthesis

mainly lycopene and b-carotene transforming fruit color

from green (chloroplasts) to red (chromoplasts) (Davila-

Avina et al. 2011). The increase was equivalent with the

other parameters of ripening. The high lycopene genotype

(Berika) and color mutants such as BCT-115 and BCT-

119 having dg and ogc genes, respectively accumulated

higher carotenoids over normal genotypes in which

Patharkutchi had the highest contents. These results are

also in accordance and corroborate those of Lenucci et al.

(2010) and Ilahy et al. (2011a, b) who reported that high-

pigment tomatoes accumulate high amounts of carotenoid

contents. The higher accumulation of carotenoid contents

by color mutants is attributed mainly due to genotypic

factors (Ilahy et al. 2011a). The significant lycopene

buildup in high lycopene tomato genotypes could be due

to the condensed cycling rate of this compound to produce

carotenes and/or to a superior phytoene synthase-I activ-

ity, which causes an enormous production of lycopene

precursors in tomato fruits during ripening (Fraser et al.

2009). The genotype BCT-111 consisting rin gene did not

develop lycopene whilst b-carotene content accumulation

was in appreciable amount. This is because in ripening-

inhibitor (rin) tomato nearly all features of the ripening

(increased respiration and ethylene production, carotenoid

synthesis, texture loss etc.) are repressed (Barry and

Giovannoni 2007).

Subjective assessment

The subjective (finger touch) firmness and percentage

marketability tended to decrease during storage period

irrespective of the genotypes. Generally, the mutant

genotypes found to maintain good firmness than normal

ones except Patharkutchi that also maintained good firm-

ness until last the day of storage. The fruits containing rin

gene had the highest firmness in relation to other tomatoes.

Tigist et al. (2012) reported varietal difference in normal

tomato fruit firmness with a decreasing trend during stor-

age at ambient condition. The study revealed that effect of

genotypes significantly altered the percentage of market-

able tomatoes during storage. Due to lower marketability of

CLN-B and CLN-R were discarded at 16th day. BCT-115

having dg gene and Berika had the highest marketability

even at 20th day of storage. Postharvest decays normally

develop in wounded, bruised, and soft fruits. The inflicted

damage or bruises are not always instantly observable but

they become perceptible during successive handling and

postharvest life. Tomatoes are susceptible to numerous

fruit decays, from the field through postharvest handling

(Assi et al. 2009; Tadesse et al. 2012). Shriveling of fruits

is also a serious problem encountered in tomatoes that

contributed to the reduction in the marketable fruits as the

storage period advanced (Tadesse et al. 2012). Fruits of all

genotypes were collected from the same field having sim-

ilar stage of ripeness. The storability assessment was car-

ried out under the same storage conditions. Thus, the

difference in the fruit quality was dependent on the

genotype.

Shelf life index

The shelf life index of fruits belonging to different geno-

types varied significantly as a function genotypic factor.

Current molecular approaches have demonstrated that

factors like moisture content and structure of the cuticle of

fruits are vital for the extended shelf life (Matas et al.

2009). This information opines that increased shelf life of

mutants and bigger sized normal tomatoes might be

because of their molecular mechanisms.

The results also revealed that BCT-111 possessing rin

gene had the highest shelf life. These results are in line

with Garg et al. (2008a, b) who reported that the shelf life

of genotypes possessing rin, nor, and alc alleles was more

than other genotypes. Ripening-inhibitor (rin) mutant

tomato lacks color development (lycopene synthesis) and

polygalacturonase activity during ripening remains negli-

gible (Barry and Giovannoni 2007).


123


Conclusions

Considering the all storability assessment data, it can be

summarized that mutants BCT-111 and BCT-115 carrying

rin and dg genes, respectively, showed the highest shelf

life. The occurrence of fruit cracking in BCT-119 pos-

sessing ogc gene renders it unsuitable for storage. Among

the normal genotypes, Berika, Patharkutchi, and Punjab

Chhuhara had a longer shelf life amongst others. Based on

evaluation of shelf life, the genotypes are categorized into

three groups such as less than 15 days [CLN-B, BCT-53,

CLN-R, and BCT-119 (ogc)], 15–18 days [Feb-2, Punjab

Chhuhara, Patharkutchi, and Berika], and More than

18 days [BCT-115 (dg), and BCT-111 (rin)]. We have

endeavored to unravel the available variants in tomato for

important traits such as fruit shelf life, marketability, and

bioactive compounds. Thus, the present study clearly

indicates selecting the cultivar having a long shelf life

could improve marketability of tomato fruits for relatively

longer period.

Author contribution statement MWS and IC envis-

aged, designed and coordinated the study. MWS contrib-

uted by writing and correction of the manuscript. JFA

contributed by scientific advices. PH provided study site

and helped in identification and collection of plants. PM

performed the statistical interpretation of all the experi-

mental data. All the authors approved the final manuscript.

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Postharvest physicochemical changes in mutant (dg, ogc and rin) and non-mutant tomatoes

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