Effect of Maturity Indices on Growth and Quality of High Value Vegetables
Effect of Maturity Indices on Growth and Quality of High Value Vegetables作者机构：Olericulture Division Horticulture Research Center Bangladesh Agricultural Research Institute Gazipur Bangladesh Department of Horticulture Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh
出 版 物：《American Journal of Plant Sciences》 (美国植物学期刊（英文）)
年 卷 期：2022年第13卷第7期
页 面：1042-1062页
学科分类：09[农学] 0902[农学-园艺学] 090202[农学-蔬菜学]
主 题：Maturity Indices Growth Quality High Value Vegetables TSS pH Different Harvest Stages
摘 要：The study took place at Bangladesh Agricultural Research Institute’s Olericulture Division’s research farm from March 2021 to February 2022 (BARI). In a protected net house, we investigated the impact of five different types of vegetables on various maturation stages, including tomato, broccoli, sweet pepper, cucumber, and netted melon. Vegetables cultivated under protected conditions in a transparent poly-film net house can improve quality, maturity, fruit size, and yield. When fruits and vegetables are picked before they are fully mature, they may stay green for longer, but they may not ripen to a satisfactory color and flavor, resulting in a loss of consumer confidence. Furthermore, because fruit continues to grow until the harvest, immature fruit will be smaller than mature fruit, reducing harvest yield. We tried to determine the right maturation stages in order to avoid product loss during our investigation. The tomato was found to be an appropriate size (6.5 cm length and 6.2 cm diameter), weight (84 g), TSS (4.5 percent), pH (4.3), “turning red, and “tasty at the week 5 stage, while the broccoli was found to be an appropriate size (12.0 cm length and 13.0 cm diameter), weight (360 g), and “green color at the week 5 stage. At the week 6 stage, the nettled melon was found to be of appropriate size (15.2 cm length and 14.5 cm diameter), weight (800 g), TSS (10.8 percent), pH (6.3), “net fully developed on the fruit skin and “much tasty, while cucumber was found to be of appropriate size (8.8 - 10.8 cm length and 2.2 - 2.9 cm diameter), weight (61 - 88 g), TSS (3.8 - 4.1 percent), pH (6.3), “less powdery. As a result, establishing the optimal maturity of our research will benefit both consumers and growers.
维普期刊数据库