Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage

Abstract

The effects of post-harvest rosemary and sage essential oils (EO) (0, 300, 600, 900 ppm) on the storage period and fruit quality of 'Sentino F 1 ' tomatoes were investigated. Tomato fruits were stored at 5 °C and 90-95% relative humidity (RH)) and at +20 °C and 60-65% RH for 30 days. Physical and biochemical analyzes were performed every 5 days during cold storage and at the end of the 2-day shelf life of the samples removed from the cold storage. In conclusion, it was determined that all application groups of sage and rosemary EOs were more effective in maintaining the quality of tomato fruits compared to the control application. The most effective application of sage EO was determined as 600 ppm and 900 ppm doses.