Effect of storage conditions on postharvest quality of tomatoes : a case study at market-level

Abstract EN

Postharvest loss is one of the main obstacles for ensuring food security in Oman as it leads towards reduced fresh produce quantity, quality and market value.

The aim of this study was to determine the postharvest losses due to quality reduction in fresh produce of tomato during storage at market level in Oman.

This paper consisted of two separate studies.

Firstly, a semi-structure survey was conducted to collect the data from the market vendors.

Secondly, fresh tomatoes were also purchased from the market and were stored in the laboratory at 10oC and 22oC for 12 days.

All data were analyzed using SPSS statistical software.

The results of the survey showed that 35% of respondents suggested that the color and texture are the most important quality attributes attracted by the consumers.

Two days period was the best duration to store fresh produce in the current market.

About 55% of the respondents mentioned that the nature of the produce was the most important factor causing postharvest losses along the supply chain.

The results of the experiments showed a significant (p<0.05) changes of color attributes such as lightness (L*), redness or greenness (a*), total color change (ΔE), weight loss and firmness during 12 days at both temperature conditions.

However, no significant impact of both factors on yellowness or blueness (b*), chroma, hue and total soluble solid (TSS) values was observed.

This study indicated high changes in weight loss, lightness, redness, total color change and firmness in tomato stored at 22°C.

The lower was the lightness (4.96) and firmness (11.18 N) and the greater was the redness (12.22) and weight loss (16.6%), caused the greater the rejection by the customers of the tomato at market level.

Accordingly, storage temperature played a critical role on the improvement and development of tomato and any perishable fresh produce along the supply chain.-