Journal of Agricultural Science and Food Research
Open Access
ISSN: 2593-9173
ISSN: 2593-9173
Research Department of Food Science and Post-Harvest Technology Research Team, Arbaminch, Ethiopia
Research Article
Effect of Harvesting Stage and Types of Storage on the Quality and Shelf-Life of Tomato Fruit
Author(s): Ermias Dureto Badebo* and Wasihun Wale Eyesa
The study was conducted to undertake the effect of harvesting stage and types of storage on the quality and shelf life of tomato fruit. Three harvesting stages (mature green, half ripen and red /fully ripen and three types of storage (wooden box (control), zero energy cool chamber and aerobically underground storage) were used as treatment and laid out in factorial arrangements in complete randomized design with three replication. During the storage period percentage weight loss, decay, moisture content, vitamin C and total soluble solids were increased in all storage types irrespective of harvesting stages, while fruit firmness decreased accordingly. Vitamin C and shelf life of tomato were highest in zero energy cool chamber than aerobically underground and wooden box storage. Decay and weight loss percentage were highest in wooden box than aerobically underground and zero energy coo.. View More»
DOI:
10.35248/2593-9173.22.13. 501