Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red color and softening of tomato fruit. The objective of this study was to investigate the effect of different storage temperatures on degradation and synthesis of tomato fruit color. The experiment was carried out in the laboratory of post-harvest physiology at Jimma University using CRD arrangement of treatments replicated three times. The experiment had three treatments: tomato fruits stored at 4, 20 and 30°C. The result showed that storage at 4°C significantly (p<0.05) inhibited weight loss, softening and enhancement of lycopene of the fruits during storage compared to 20 and 30°C. Tomato fruits stored at 20 and 30°C showed significant increase in chroma, color index, lycopene, β-carotene, chlorophyll degradation and weight and firmness loss. Also, the rate of reduction in hue angle of fruits stored at 20 and 30°C was low compared to that of the fruits stored at 4°C. Total soluble solids parameter was not affected either by high temperature or low temperature storage. Titratable acid of tomato fruits stored at 4°C had significantly (p<0.05) higher value (0.40%) than fruits stored at 20 and 30°C. The shelf life of the fruits significantly (p<0.05) increased with decreasing storage temperature. The result can serve as a bench mark to warm and humid tropical areas like Jimma in which atmospheric temperature mostly approaches to 30°C.

Mango is one of the most economically important fruit facing greater problems in storage and transportation to long distance market because of its perishable nature. Evidence suggested that application of edible coatings is a key step to reduce loss of perishable commodities. In line with this, Beeswax and chitosan at different concentrations (0.5%, 1.5% and 2%), and two mango varieties (Apple and Tommy Atkins) were evaluated using completely randomized design (CRD) in three replications. Application of beeswax and chitosan at (2%) significantly reduced physiological weight loss (%), total soluble solid (°Brix), titratable acidity (%), pH, disease incidence (%), disease index (%), maintained Firmness (N) and prolonged shelf-life of fruits compared with untreated control. It was concluded that edible coatings used in the present study have a good potential in maintaining the fruit quality and beeswax at 2% being the most effective treatment on all parameters tested.

One of the main challenges facing Ethiopia today is to ensure food security for its rapidly growing population. Although Ethiopia's production is much lower than the national demand, there are high post-harvest food losses. In meeting a country's food demand, increasing production by itself is not enough unless what has been produced is properly managed. In line with this, extensive assessment of post-harvest losses of tomato along the supply chain and the associated factors were evaluated in four purposively selected districts of East Shewa Zone of Ethiopia. The assessment was made using Commodity System Assessment Methodology from "farm-to-fork" to investigate the status of post-harvest losses of tomato along the supply chain and the associated factors in the pursuit of recommending appropriate mitigation strategies. Information was gathered from a total of N ¼ 408 sampled chain actors (producers to consumers) and related institutions. Results revealed that losses of tomato due to improper care and handling of the commodity regardless of its high production in the study area were common problems for all chain actors. A loss of 20.5%, 8.6%, 2.9%, and 7.3% at the producer, wholesalers, retailers, and hotel and caf e level was recorded respectively with a total loss of 39.3%. Total losses across districts ranged from 17.2-33.3. Field, transportation and market display were major critical loss points identified. Practices such as market fluctuation, lack of temperature management, no/poor sorting and mixed handling of the crop, carelessness on the loss prevention and its impact were identified among the common causes for observed losses. Therefore, creating awareness on the effect of all causes of food loss and minimizing economic loss is recommended. Moreover, affordable and appropriate technology adaptation is needed to reduce observed food losses across the districts.

Purpose Traditionally prepared enset-based products like bulla are characterised by low protein and vitamin contents and are highly viscous; this causes protein-energy malnutrition especially in infants and young children. This paper aims to improve the nutritional and sensory qualities of enset-based food with pumpkin and amaranth. Design/methodology/approach Sixteen formulations of composite flour were generated using a D-optimal constrained mixture design with a range of 50-80 per cent bulla, 10-25 per cent pumpkin and 10-40 per cent amaranth flour. Nutritional and sensory qualities of the formulations were investigated using standard methods. Findings Ash, fat and protein contents increased from 1.1-2.8 g/100 g (p < 0.001), 1.7-3.9 g/100 g (p < 0.001) and 6.1-9.0 g/100 g (p < 0.001) respectively with the increased amaranth flour. Crude fibre content increased with increasing percentage of the amaranth and pumpkin flours. On the other hand, carbohydrate content increased from 78.2 to 84.3 per cent (p < 0.001) with an increase of bulla flour. A significant increase in Fe, Zn and Ca from 6.8-10.5 (p < 0.01), 1.5-3.0 (p = 0.022) and 1.8-148.5 mg/g (p < 0.001) respectively was achieved with an increase in amaranth ratio in flour. The total carotenoid content increased with increase in the percentage of pumpkin flour. The best sensory attributes of the developed product were around the centre point of the three ingredients. Originality/value The study showed that a product with good nutritional value and sensory acceptability could be prepared from enset-based ingredients and the optimal product was obtained by blending 57.8 per cent bulla, 18.9 per cent pumpkin and 23.3 per cent amaranth flour. The enriched flour can have application for snack food preparation.

No abstract