BBTác giả: Sinha, Shata Rupa; Người hướng dẫn: -; Người tham gia: Singha, Ashutus; Faruquee, Muhiuddin; Jiku, Md. Abu Sayem; Rahaman, Md. Arifur; Alam, Md. Ashraful; Kader, Mohammad Abdul (2019)
This study confirmed that the fruit quality attributes (color, firmness, weight loss, chilling injury, total soluble solids, pH, disease incidence, disease severity, and dry matter content) were increased whereas moisture content, vitamin C, and titratable acidity decreased with the increases in storage duration. The high quality attributes such as color, firmness, weight loss, chilling injury, total soluble solids, pH, disease incidence, disease severity, and dry matter content increased, whereas moisture content, vitamin C and titratable acidity decrease of tomato were observed in Roma VF while Sofol variety had high weight loss, moisture content, titratable acidity, and vitamin C.<... 
