Table 2 Effect of temperature change on diseases progress and shelf-life of tomato fruits
Temperature (25 °C) | Red colored group (A) | Yellow colored group (B) | ||||||
|---|---|---|---|---|---|---|---|---|
Water only (T1) | SeNPs only (T2) | Infected treated (T3) | Infected untreated (T4) | Water only (T1) | SeNPs only (T2) | Infected treated (T3) | Infected untreated (T4) | |
6 days | Fresh  +  | Fresh  +  +  | No Infection | 50% PFD | Fresh  +  +  | Fresh  +  +  +  | No Infection | ND |
10 days | Shrinkage  +  | Fresh  +  | 20% PFD | 100% PFD | Fresh  +  | Fresh  +  +  | No Infection | ND |
12 days | Shrinkage  +  +  | Fresh  +  | 20% PFD | – | Shrinkage  +  | Fresh  +  | No Infection | 66% PFD |
15 days | Shrinkage  +  +  +  | Shrinkage  +  | 20% PFD | – | Shrinkage  +  +  | Fresh  +  | No Infection | 70% PFD |