African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6848

Full Length Research Paper

Effects of variety on yield, physical properties and storability of tomato under ambient conditions

  Tigist A.2, T. Seyoum Workneh1* and K. Woldetsadik2      
  1School of Bioresources Engineering and Environmental Hydrology, Faculty of Engineering, University of KwaZulu-Natal, Private Bag X0l, Scottsville, 3209, Pietermaritzburg, South Africa. 2Haramaya University, College of Agriculture, P. O. Box 138, Dire Dawa, Ethiopia.  
Email: [email protected]

  •  Accepted: 06 July 2012
  •  Published: 30 November 2012



Three processing and six fresh market tomato varieties were evaluated for yield and related traits. The tomato varieties harvested at "mature green” stage were evaluated for changes in physical quality characteristics during the storage period of 32 days under ambient conditions. Both field and storage studies were undertaken using randomized complete block design with three replications. Physical properties including average fruit weight, fruit volume, specific gravity, juice content and weight loss were assessed during the storage period. The storage room air temperature and relative humidity varied from 15.4 to 16.2°C and 34.8 to 52.4%, respectively. Tomato varieties had significant (P ≤ 0.001) effects on yield and quality. Fresh market tomato variety Fetane was the highest yielder. Marglobe Improved had the highest physical quality characteristics while Fetane showed the lowest values. The highest weight loss was obtained in Metadel compared with all other varieties throughout the storage period. Melkashola had the highest physical quality characteristics than the other two processing varieties while weight loss was almost similar with Roma VF during most of the storage periods. Fresh market tomato fruits had superior physical quality characteristics such as higher fruit weight, volume, specific gravity and juice content than processing fruit varieties. Weight loss was the lowest for processing tomatoes during storage which is an indicator of better shelf life.


Key words: Tomato, pre-harvest, postharvest, yield, quality, variety.