Sustainable Approaches to Prolonging Shelf Life in Green Mature Tomato Fruit
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Abstract
Green mature tomato fruits demonstrate better transportability compared to fully matured ones. This approach has the potential to play a significant role in diminishing postharvest losses and enhancing the accessibility of nutritionally rich fruit in developing countries. The instability of electricity and insufficient cold storage facilities is recognized for fading the shelf life of various fruits and vegetables. However, post-harvest interventions, including tomatoes, can extend perishable products' shelf life. Firstly, tomato fruits were harvested at the green mature stage and stored at 33℃ for 0, 10, 20, and 30 days, followed by a shift to 25℃. Subsequently, ten fruits were subjected to various treatments: A - control (25℃), B - 33℃ with 30-40% RH, C - 33℃ with 50-60% RH, and D - 33℃ with 80-90% RH. Different relative humidity (RH) levels were achieved using saturated salts, specifically MgCl2.6H2O, Mg (NO3)2.6H2O, and KCl+KNO3 for treatments B, C, and D, respectively. The evaluation encompassed parameters such as ethylene production, CO2 release, fruit firmness, weight loss, and color development. A higher temperature, such as 33℃, may be considered advantageous for the storage of green mature tomato fruit. Evidently, tomatoes were successfully stored for over 55 days at this temperature. Across all relative humidity (RH) conditions, there was more noticeable color development in fruits stored at 25°C compared to those stored at 33°C. Among the various RH conditions, fruits stored at 33°C with 80-90% RH experienced the least weight loss, although fruit firmness gradually declined over time. Storing green mature tomato fruit at 33°C with 30-40% RH resulted in the lowest ethylene production compared to 25°C and other RH conditions. Consequently, certain practical benefits of green mature tomato fruit under elevated temperatures and diverse relative humidity (RH) conditions are suggested. However, further detailed research may be necessary to explore potential metabolic changes.
Keywords
High, Temperature, Relative, Humidity, Shelf, Life, Green, Mature, Tomato##plugins.themes.academic_pro.article.details##
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