Table 3.
Quality attributes of tomato as influenced by HBR 0.04% EC application.
| Treatments | Fruit firmness (kg cm−2) | Ascorbic acid (mg 100 g−1) | TotalSolubleSugars(°Brix) | Shelf life (Days) |
|---|---|---|---|---|
| Year (A) | ||||
| First year (2018) | 3.21a* | 20.87a | 4.85a | 7.48b |
| Second year (2019) | 3.23a | 20.58a | 3.09b | 9.87a |
| LSD (p = 0.05) | NS | NS | 0.10 | 0.45 |
| Treatment (B) | ||||
| HBR 0.04% EC at 0.06 g a.i. ha−1 | 2.86de | 19.94c | 3.95cd | 6.67e |
| HBR 0.04% EC at 0.08 g a.i. ha−1 | 3.04 cd | 21.83b | 4.05c | 9.30c |
| HBR 0.04% EC at 0.10 g a.i. ha−1 | 3.66b | 23.86a | 4.28b | 11.57b |
| HBR 0.04% EC at 0.12 g a.i. ha−1 | 4.11a | 24.09a | 4.43a | 12.50a |
| GA 0.001% L at 0.018 g a.i. ha−1 | 3.53b | 21.59b | 3.94cd | 8.34d |
| NAA at 25 ppm | 3.19c | 19.26c | 3.81de | 7.50e |
| Untreated control | 2.16f | 14.50d | 3.34f | 4.83f |
| LSD (p = 0.05) | 0.31 | 1.27 | 0.18 | 0.83 |
| A × B | NS | NS | 0.25 | 1.17 |
Note: HBR – Homobrassinolide; GA – Gibberllicacid; NAA – Napthalene Acetic Acid; TSS – Total Soluble Solids; NS – Non significant; *Values followed by similar alphabets are non-significant.