Abstract:
Tomato is a perishable fruit that has a relatively limited shelf life. Storage conditions
affect the consistency and nutritional value of fresh products such as tomatoes. This work
aimed at evaluating the effect of different packaging and biopreservatives on shelf life of
tomato. Different biopreservatives i.e. P
0
: Control, P
1
: Aloe vera extract, P
2
: Garlic
extract, P
3
: Neem leaf extract, P
4
: Propolis and two postharvest packaging system i.e.
non-packaging and perforated polyethylene packaging were used. The results revealed
that biopreservatives treated tomatoes showed better shelf life and quality relative to
untreated fruits. Among the biopreservatives, Propolis treated fruits showed highest
values in titratable acidity, total soluble solid (%Brix), ascorbic acid content, beta
carotene and lycopene and increased shelf life of tomato in polyethylene bags. Thus,
propolis treatment appeared the most useful than other treatments for extending the shelf
life and quality of tomato.
