Tomato (Solanum lycopersicum L.) is the most commercially produced and widely used vegetable. The physiological nature of tomato makes it vulnerable to quality deterioration during postharvest handling along the supply chain. Effects of postharvest handling practices on qualitative changes in cvs. Onyx and Rio Grande were evaluated along the supply chain. Fruit samples were collected at harvest, during transport, and at marketing. Cultivar affected physicochemical composition of tomato. In the period from harvest to market, the following material contents changed: protein, 15.01 to 19.18; ash, 7.40 to 8.19; fat, 1.18 to 1.35; reducing sugar, 3.05 to 4.50; carbohydrate, 70.27 to 75.53 g/100 g; total solids, 4.99 to 6.35 • Brix; and pH, 4.49 to 4.67. Vitamin C and titratable acidity decreased from 28.43 to 16.88 mg/100 g and 0.63 to 0.54 g/100 g, respectively; fiber and β-carotene were not affected by postharvest handling practices. Handling practices along the supply chain affect the chemical composition of tomatoes, the magnitude of which depends on the stage of fruit maturity, cultivar, and composition of the nutrients.Quantitative and qualitative losses occur in tomato (Solanum lycopersicum L) from harvest to consumption. These include reduced edibility, nutritional quality, caloric value, and consumer acceptability (Weinberger et al., 2007). Several interacting factors affect quality of fresh tomato from preharvest to consumption. These include cultivar, climate, cultural practices, harvesting techniques, handling, and storage conditions (Majidi et al., 2011). Wilting due to water loss, senescence-associated discoloration (yellowing or browning), mechanical injury, high respiration rate, and decay or rotting are causes of quality deterioration contributing to tomato postharvest loss (Genova et al., 2006).
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