Maturity Dependent Changes in Post-Harvest Physiological, Antioxidant and Anti-Microbial Attributes of Tomato

Abstract

T omato (Lycopersicon esculentum Mill.) from the family of Solanaceae is one of the worldwide important vegetables has essential because it can consume as fresh and also in processed forms (Mutari and Debbie, 2011). Tomatoes are perishable in nature, in Pakistan during high temperature the production decreases and causes the loss of supply of tomato in summer season as compared to winter (Tahir et al., 2021). Values of tomatoes are increasing on daily basis as tomatoes are rich in many nutritional components Abstract | This study evaluates changes in physiological i.e., ash content, moisture content, pH, (total titratable acidity) TTA, (Total soluble solids) TSS, antioxidant activity using 2, 2-diphenyl, 1-picryl hydrazyl (DPPH) and antimicrobial activity in Roma VF tomato variety was assessed within three different mature levels viz., green, pink and red. Outcomes from recent study pointed out that maturity levels involved to change the quality of tomato. Moisture and ash increased with the maturity ranged from 89.38±0.54 to 93.34±0.48 and 0.35±0.02 to 0.41±0.02% respectively. pH increases 4.23±0.15 to 4.77±0.15 and % Titratable acidity decreased 0.77±0.03 to 0.62±0.01 with the increase in ripening. In addition, increase in TSS (5.1-6.0 o brix) and juice content with maturity stages (20.3-28.6 ml 500gm-1) from green to red tomatoes. Antioxidant activity (DPPH) continuously increased from green to red tomato level (37.5-46.3 %). Lycopene content is an antioxidant also increased from 22.1-33.5 mg/kg. Vitamin C content increase from green to pink (4 mg/100 g f.w to 17mg/100g f.w), then decrease till reached towards final stages red 14.5mg/100g f.w indicating decaying of fruits. Antimicrobial activity revealed that mature green has higher activity comparison to half and full ripe stages. Green stages showed ZOI of antimicrobial (10.7-11.6mm) and for antifungal (11.2-11.8mm) in methanol and acetone extracts. It was concluded from the results that ripening stage has effects on the nutritional values which point out that the ideal maturity stage to maintain optimal postharvest storage ability and nutritional value is breaking stage of fresh tomato which is the most suitable for storage.

Postharvest Quality and Storability of Organically versus Conventionally Grown Tomatoes: A Comparative Approach

“…The increment at the maximum was observed in CTRef (4.78), followed by CTRo (4.72), OTRo (4.54), and OTRef (4.49). Iqbal et al [28] and Tilahun et al [29] reported similar results and explained that changes in pH during storage are due to numerous pectin degrading enzymatic reactions, which lead to altered physiological processes ultimately spoiling the fresh produce.…”

Effects of Earthing up and Pruning Systems on Post-Harvest Quality of Tomato (Solanum lycopersicon)

“…Studies also show that the surface of tomato stem in contact with soil initiates development of adventurous roots and thus improves efficiency in nutrients and water uptake [30,31]. This phenomenon explains the firmness of tomato fruits with earthing up to 30cm as the absorption.…”

Suatu Ulasan Mengenai Antioksidan, Sifat Fizikokimia, Manfaat Kesihatan, dan Pengendalian Selepas Tuai Tomato Ceri

“…Pengambilan tomato ceri secara konsisten boleh menambah pengambilan fiber. Tekanan oksidatif menyebabkan penyakit pada manusia, walaupun dengan penggunaan antioksidan yang terdapat secara semula jadi dalam tomato ceri seperti vitamin C boleh melawan radikal dan menghalang sel daripada rosak (Iqbal et al 2022). Buah tomato ceri mempunyai banyak antioksidan yang dikaitkan dengan manfaat kesihatan.…”

“…Penyalut yang boleh dimakan adalah pilihan yang baik bagi pengeluar untuk memastikan tomato ceri tidak tercemar dengan bahan kimia yang tidak diingini. Rawatan antikulat seperti penggunaan larutan air kapur atau teknologi penyimpanan yang mengawal kelembapan dan peredaran udara dapat membantu mengurangkan pertumbuhan kulat dan memperpanjang jangka hayat simpanan tomato ceri tanpa merosakkan kualiti (Iqbal et al 2022). Dengan memberi perhatian yang teliti kepada faktor pengendalian lepas tuai ini, pengeluar, pembungkus dan pengedar boleh memastikan tomato ceri mengekalkan kualiti, rasa dan nilai pemakanannya yang membawa kepada jangka hayat simpanan dan peningkatan kepuasan pengguna.…”