Shelf life and proximate composition of tomato (<i>Solanum</i> <i>lycopersicum</i> L.) fruits as influenced by storage methods

Abstract

Tomato (Solanum lycopersicum L.) is a perishable fruit with a relatively short shelf life. The quality and nutritional value of fresh produce like tomato are affected by postharvest handling and storage conditions. This work aimed at evaluating the effects of storage methods on the shelf life and proximate composition of four varieties of local (Hausa and Yoruba Nigeran land races) and improved (Tropimech and Roma VF) tomato. The mature green fruits of each variety were manually harvested and stored. Three storage structures were employed viz., plastic crate, raffia basket and pot-in-pot refrigerator. Three botanical preservatives (plant byproducts) were used viz., wood ash from shea butter tree (Vitellaria paradoxa), sawdust from African mahogany (Khaya ivorensis) and rice (Oryza sativa) straw. Each preservative was mixed with each variety of tomatoes in 1:2 ratios (1.75 kg of preservative to 3.50 kg of fruits) in each storage device. Shelf life was determined when more than 50% of fruits showed symptoms of shrinkage or spoilage (fruit rot). Proximate analysis was carried out for the amounts of moisture, ash, crude fibre, crude protein, crude lipid and carbohydrate in the stored fruits. Shelf life of all the varieties was enhanced by pot-in-pot refrigerator. Proximate analysis revealed that moisture was highest, followed by carbohydrate in all varieties irrespective of storage structure and preservative. The improved varieties showed higher values of all the proximate parameters when compared to the two local varieties (Hausa and Yoruba).Out of the storage structures, pot-inpot refrigerator seems to be more suitable to enhance shelf life of tomato fruits without compromising its quality.

Comparative Evaluation of Proximate Composition and Sensory Properties of Fruits and Vegetables from Open Market and Shopping Mall in Port Harcourt City

“…The crude fibre content followed the same trend as the ash content except for the banana samples where the fibre content of the sample from the shopping mall was significantly (P≤0.05) higher. The crude fibre content of the tomatoes was comparable with the report by Onifade et al [21] and lower than the report by Garuba et al [14]. The fibre content of the lettuce was for the shopping mall was comparable with the report by Nwachukwu and Aba, [15] while those from the open market were higher.…”

“…The total solid content followed the similar trend as the moisture content. The moisture content of the bananas, cabbage and the tomatoes were similar to the report by Kookal et al [12], Tayyeb et al [13] and Garuba et al [14] respectively, while the moisture content of the lettuce was higher than the report by Nwachukwu and Aba [15]. Fruits and vegetables generally have high moisture content and are classified as highly perishable.…”

“…The ash content of the bananas, lettuce and cabbage was similar to the report in literature [16], [15], [13]. The ash content of the tomatoes was lower than the report by Garuba et at [14]. Ash is the inorganic residue that remains after incineration or complete oxidation of organic component of food and a representation of the total mineral content in food While dietary fibre is an important in [20].…”

Antimycotic Potential of Alum on Postharvest Deterioration of Tomato

“…The fragility, short shelf span and perishable nature of tomato requires good transportation network, storage and adequate processing facilities. The absence of these infrastructures coupled with microbial infection, poor pest and disease management affects aesthetic, organoleptic and nutritional values with annual postharvest losses of approximately 45-60% of this produce in the country [27,28,29]. High cost of fresh ripened tomatoes during off seasons also tend to lure consumers to patronize vendors of relatively cheaper deteriorating contaminated fruits [7,30] thereby compounding the challenges of food safety and associated foodborne illnesses.…”

Controlling Fusarium oxysporum Tomato Fruit Rot under Tropical Condition Using Both Chitosan and Vanillin

“…Tomato fruit (Solanum lycopersicum Mill.) is the second most important vegetable after the potato, and it can be consumed either raw or cooked [1]. Tomato fruit contains impressive health benefits due to its significant bioactive antioxidant compounds with β-carotene, lycopene, flavonoids, organic acids, chlorophyll and vitamins [2].…”