Effect of Postharvest Handling Practices on Physicochemical Composition of Tomato

Abstract

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).

Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing

“…There was a negative correlation between ash levels and moisture (-0.63*). Osack & Monica (2013) and Ferreira et al (2010), working with table tomato found ash content ranging between 0.24 g 100 g -1 to 0.37 g 100 g -1 , values lower than those obtained in the present work. The physical and chemical fruit characteristics presented vary according to the genetic factor, place of cultivation, cultivation management, harvest season, stage of maturity, among others (Santos et al, 2010).…”

Assessment of evaporative cooling system potential for short-term storage management of vegetables during transportation

“…These results also corresponded with findings of Tigist and coworkers whom reported that higher loss of titratable acids during storage could be related to higher respiration rate as ripening advances where organic acids are used as a substrate in respiration process (Tigist, Workneh, & Woldetsadik, 2013). Similar finding was reported by Isack and Monica; acidity is often used as an indication of maturity as acid decreases during ripening of fruit (Isack & Monica, 2013). On the other hand, no significant effects in soluble solid content, pH and ascorbic acid content were observed in all the treatments (Table 2).…”

Effect of Seed Extraction Methods of Tomato on Physiological Quality of Seeds and Seedlings

“…Tomato (Solanum lycopersicum L.) belongs to the family Solanaceae is one of the most popular and worldwide consumed vegetable crops. It is also the most processed vegetable crop and ranks rst in commercial and nutritional contribution to the human diet (Dandena et al, 2013;Isack and Monica, 2013;Asfaw and Eshetu, 2015;Ankit et al, 2016;Mawardii et al, 2017).…”