Different Post-Harvest Treatments on Physicochemical Properties and Shelf Life of Tomato (Solanum Lycopersicum cv. Pusa Ruby) Fruits

Bidhya Poudel Chhetri () and Sudip Ghimire
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Bidhya Poudel Chhetri: Faculty of Agriculture (FOA), Agriculture and Forestry University, Rampur, Chitwan, Nepal
Sudip Ghimire: Faculty of Agriculture (FOA), Agriculture and Forestry University, Rampur, Chitwan, Nepal

Sustainability in Food and Agriculture (SFNA), 2023, vol. 4, issue 1, 39-42

Abstract: A well-known vegetable of the Solanaceae family that is grown all over the globe is the tomato (Solanum Lycopersicum). In Nepal, post-harvest tomato losses of up to 50% have been observed. This study examined the effects of several post-harvest procedures to lengthen the shelf life of tomatoes stored at room temperature. The experiment had a completely randomized design (CRD) and included six treatments that were repeated four times. The freshly picked tomato was waxed, given a hot water treatment, wrapped in low-density polyethylene, treated with calcium chloride, and then given a control treatment. Weight loss, shelf life, total soluble solids, and titratable acidity were the subjects of data collection. Analysis of data was done through Microsoft- Excel, R- Studio, and Analysis of Variance (ANOVA). This study discovered that tomato fruit dipped in 8% CaCl2 had no positive impact on the fruit’s quality reserves or shelf life. The polyethylene wrapping of tomato fruits produced better results than all other treatments in terms of weight loss, maximum TSS content (3.880 Brix), titratable acidity, and maximum extension of the storage period of tomato fruits (25 days). As a result, it can be used to store light red tomato fruits for up to 25 days at room temperature.

Keywords: Tomato; CaCl2; Post-Harvest Treatments; Shelf Life; Physicochemical Attributes (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbsfna:v:4:y:2023:i:1:p:39-42

DOI: 10.26480/sfna.01.2023.39.42

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