USE OF BIOPRESERVATIVES AND PACKAGING ON THE SHELF LIFE AND QUALITY OF TOMATO

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.