Post harvest behavior of tomato as influenced by nitrogen and potassium levels

Tomato (Lycopersicon esculentum) is highly perishable and has potential for processing industries in bumper producing seasons in Nepal. The study on judicious use of nitrogen and potassium levels was aimed to explore the quality attributes along with the shelf life of tomato fruits. Three levels of nitrogen comprising 0 kg/ha (N0), 100 kg/ha (N100), 200 kg/ha (N200) and four levels of potassium 0 K2O kg/ha (K0), 80 K2O kg/ha (K80), 160 K2O kg/ha (K160), 240 K2O kg /ha (K240) were used as treatments in randomized complete block design with three replications at Chitwan (Inner Terai) Nepal. Tomatoes at breaker stage were harvested from the field and 10 fruits from each treatment per replication were kept for physiological weight loss, color rating and shelf life in ambient condition (17.5±3 0C and 80.5±6.5 % RH). Fruit quality with respect to physicochemical properties like firmness, TSS, TA, pH and Vitamin C was assessed at the end of shelf life. Higher potassium levels hasten color development and increased TSS, firmness and vitamin C content. Physiological weight loss was greatly reduced and extended shelf life was achieved with 100 kg N/ha and 240 kg K2O/ha.