Articles
Preservation of fresh tomatoes using combined postharvest treatments: a mini review
Article number
1396_69
Pages
517 – 526
Language
English
Abstract
The tomato (Solanum lycopersicum L.) is a significant crop that is grown and eaten all over the world, providing a wide range of nutrients and health advantages.
However, postharvest losses render its production unprofitable in rural and semi-urban areas, making its quality and shelf life a constant struggle.
Understanding the causes of fruit deterioration and postharvest treatment, either single or combined, enables the investigation of novel strategies to preserve the freshness and lengthen their shelf life.
This article discusses the current state of postharvest treatments and new technologies for preserving the quality of fresh tomatoes and minimising waste.
Tomatoes can be kept fresh and their quality increased through the use of physical (hot water and air treatments, microwave, hypobaric and hyperbaric pressure, and ultraviolet radiation), chemical (organic acids, hydrogen peroxide, and electrolyzed water), gaseous (ozone, ethylene, and 1-methylcyclopropene controlled and modified atmosphere packaging), and biocontrol treatments.
Cold plasma, radio frequency, and gamma irradiation are some of the new technologies that have been shown to be effective postharvest treatments.
Combining these treatments has been shown to be a better way to keep tomatoes fresh and preserve their quality.
This is to meet the growing demand for a steady supply of high-quality, healthy products.
However, postharvest losses render its production unprofitable in rural and semi-urban areas, making its quality and shelf life a constant struggle.
Understanding the causes of fruit deterioration and postharvest treatment, either single or combined, enables the investigation of novel strategies to preserve the freshness and lengthen their shelf life.
This article discusses the current state of postharvest treatments and new technologies for preserving the quality of fresh tomatoes and minimising waste.
Tomatoes can be kept fresh and their quality increased through the use of physical (hot water and air treatments, microwave, hypobaric and hyperbaric pressure, and ultraviolet radiation), chemical (organic acids, hydrogen peroxide, and electrolyzed water), gaseous (ozone, ethylene, and 1-methylcyclopropene controlled and modified atmosphere packaging), and biocontrol treatments.
Cold plasma, radio frequency, and gamma irradiation are some of the new technologies that have been shown to be effective postharvest treatments.
Combining these treatments has been shown to be a better way to keep tomatoes fresh and preserve their quality.
This is to meet the growing demand for a steady supply of high-quality, healthy products.
Authors
T.S. Workneh, J.B. Hussein
Keywords
preservation, fresh tomatoes, combined postharvest treatments, biocontrol measure
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