Tandojam is one of the main tomatoes producing city in Pakistan. Several tones of tomatoes are produced in the Tandojam each year. The main objective of the study was to estimate the intensity of tomato post-harvest rot in the vicinity of Tandjam, so curative strategies can be explored. A survey was conducted in the surrounding of Tandojam viz; Tando Allahyar, Sultanabad Vegetable Market, Tandojam city, Tando Qaiser, Bahawal Zaur, and Hyderabad Vegetable Market. A total of 20 tomato growers/farmers, 30 brokers, and 23 small shopkeepers were interviewed based on the proforma developed in the current study. The fruit rot infection among all 20 different fields ranged from 5 to 65% with 31.85% infected fruits by Alternaria. At Sultanabad and Hyderabad vegetable markets infection was ranged from 20 to 60% and 10 to 70%, respectively, with mean percentages 37 and 38.5% infected by Alternaria sp. Infection in small shops was ranged from 16.67 to 60% in Tandojam city and 16.67 to 53.33% in Tando Qaiser. The overall comparison revealed 30 percent infected fruit by Alternaria under field conditions, 36 percent at the vegetable market, and 43 percent at small shops level. Controlling tomato rots is a big challenge as the intensity of this disease is unknown in different regions. This research has significantly contributed to estimating the intensity of this disease.

The post-harvest tomato fruit rot caused by Alternaria solani is a major threat to the tomato fruits. Our main objective of this study was to assess the locally available plant based preservatives against post-harvest tomato fruit rot. The in-vitro antifungal effect of 09 different treatments (07 plants based = black pepper, red pepper, turmeric, clove, garlic, onion and papaya seed and 02 chemical preservatives = Potassium metabi-sulphate, PMS and Sodium benzoate, SB) showed significant (P < 0.05 = 0.0000) variation among the treatment groups. Black pepper followed by red pepper and turmeric remained the best antifungal and preservative after 05, 10 and 15 days after treatment (DAT) in B-group (inoculated and uninjured fruits). However, in A-group (inoculated and injured fruits), lowest infection percent was recorded for black pepper followed by red pepper and turmeric after 05, 10 and 15 DAT. The response of all treatments was obvious after 15 DAT. No infection of test fungus was recorded when black pepper and red pepper were applied. Whereas, with the application of turmeric (8.33%) and garlic (9.33%) lowest infection percent was observed with no significant difference. The response of onion (4.33%), papaya seed (6%), clove (7.66%) and SB (15%) appeared moderate with no significant difference. After 30 days, the lowest number of spoilt fruits were recorded with the treatment of black pepper (01) and red pepper (01) followed by turmeric (02), clove (02), onion (02) and SB (02) in B-group. Based on best physical structure, maximum numbers of tomato fruits were observed in clove (04) followed by black pepper (03) and SB (03) when treated without any injury (B group). While in case of A group, almost all fruits in all treatments become spoilt after 30 days of treatment. It has been proved that locally available plant based preservatives have an excellent antifungal and preservative potential against post-harvest tomato fruit rot disease caused by Alternaria solani. These plant based preservatives increase the shelf-life of tomatoes without any health hazards. To the best of our knowledge, this is the first time conducted study, where antifungal and preservative potential of locally available plant products against post-harvest tomato fruit rot caused by Alternaria solani have been explored.