Postharvest quality of fresh tomatoes as affected by two storage temperatures and different sanitizers”

The experiment was carried out to assess the postharvest quality of fresh tomatoes as affected by two storage temperatures and different sanitizers, at the Department of Horticulture, Yezin Agricultural University (YAU) in rainy season 2017 and winter season in 2018. This study was laid out into factorial arrangement in RCB design with four replications. The tested tomato varity was “Kyauk Mae Gaung Sein” harvested at pink stage. The factor (A) was two storage temperatures: ambient (rainy season 36°C ± 2, winter season 29°C ± 2) and cold C). The factor (B) was different sanitizers: water, clorox (sodium hypochlorite), common salt (sodium chloride), vinegar and control. The data on fruit weight loss (g), decay fruit percent, firmness (score), peel color changes (score), pH, titratable acidity (%), total soluble solid content (Brix %) were collected at three-day intervals for about one month and the shelf-life was determined at the end of storage period based on visual quality rating. In both seasons, significantly lower weight loss, decay fruit percent and longer shelf-life were observed in the fruits stored in cold room than those under ambient conditions. Tomato fruits stored in cold room showed firmer fruits and slower rate of color development than those under ambient condition. However, cold-stored tomatoes were found to have lower total soluable solids (Brix %) and titratable acidity (TA %) than the ambient condition. Among different sanitizers, longer shelf-life (24 days) and higher remaining weight (486.27g) were observed in water and vinegar-treated fruits than the others in rainy season. In winter season, vinegar-treated fruits gave the longest shelf-life (30 days) and the value was five days longer than control fruits. Vinegar could also maintain fruit firmness and acidity, and reduce decay fruits % and weight loss. It could retain the highest remaining weight (473.50g) among all sanitizers used at the end of the storage periods. No interaction effect was observed between storage temperature and sanitizer treatments in this study. herefore, this study highlighted that tomato fruits should be stored in cold room to get maximum shelf-life in both seasons and vinegar should be used as a sanitizer to reduce weight loss and retain good quality of tomato in winter season