Effect of spraying with licorice root extract and dipping the fruits with garlic extract and calcium chloride on the storability of two tomato hybrids, Lycopersicon esculentum Mill. Grown in greenhouses

الملخص

      The experiment was conducted during the 2015-2016 season in one of the greenhouses affiliated with the Agricultural Research Station / College of Agriculture / University of Basra / Karma Ali site, with the aim of studying the effect of spraying with aqueous extract of licorice roots at three concentrations (0, 2, 4) g.L-1 in Qualitative characteristics of the fruits, yield and their storability, and a study of the effect of immersion with aqueous extract of garlic at a concentration of 4% and a solution of calcium chloride at a concentration of 4% on the storability of the fruits of the tomato Newton hybrid. The study included two field experiments, the first of which was field experiments, which sprayed the plants with licorice extract at three concentrations and three sprays fifteen days after planting the seedlings, with 10 days between one spray and the next. As for the storage experiment, it was carried out as a factorial experiment consisting of three factors: spraying with aqueous extract of licorice, post-harvest treatments (immersion with aqueous extract of garlic and calcium chloride), and the duration of storage, using a completely randomized design (CRD). The percentage of spoilage increased with increasing duration of storage, reaching (4.68%) at 13°C and reaching (16.28%) at 5°C after four weeks of storage. . The treatment with licorice extract 4 gm.l-1 gave the lowest percentage of damage compared to the comparison treatment for fruits stored at 13°C, amounting to (7.25%). The dipping treatment with 4% aqueous garlic extract recorded the lowest percentage compared to the rest of the dipping treatments for fruits stored at 13 degrees. M° reached (3.7%).