Delaying Ripening and Preserved Quality Characteristics of Tomato Fruits by Using Some Postharvest Treatments During Cold Storage

Zakaria, Safaa; Abou-Elwafa, S. M; Ebrahim, Mona A.; El-Ashaal, Eman S.

doi:10.21608/hrj.2025.453586

Delaying Ripening and Preserved Quality Characteristics of Tomato Fruits by Using Some Postharvest Treatments During Cold Storage

Document Type : Original Article

Authors

¹ Postharvest and Handling of Vegetable Crops Dept., Horticulture Research Institute, Agriculture Research Center, Giza, Egypt.

² Nanotechnology and Advanced Materials Central Lab, Regional Center for Food and Feed, Agricultural Research Center (ARC), Giza, Egypt.

10.21608/hrj.2025.453586

Abstract

This research was conducted through the 2024 and 2025 seasons on Tomato (Solanum lycopersicum var. Staffy 409). Tomato fruits were harvested at the turning stage (20–30% red coloration) to study the effect of postharvest treatments, chitosan (CS, 125 ppm), potassium permanganate (7.5 ppm), salicylic acid (SA, 0.4 mM), pomegranate peel extract + chitosan (PPE-CS, 125 ppm each), liquorice root extract + chitosan (LRE - CS, 125 ppm each), and zeolite + chitosan (ZE-CS, 125 ppm each), in addition to an untreated control, on delaying ripening and maintaining quality attributes, and extending storability during cold storage at 10°C and 90–95% relative humidity for 30 days. The obtained results revealed that the application of a zeolite composite solution at 125 ppm and salicylic acid at 0.4 mM was notably effective in reducing weight loss and lycopene accumulation, as well as changes in color, with no signs of decay. In addition to retention and maintained firmness, titratable acidity, ascorbic acid, antioxidant content and lightness. Moreover, after 30 days of storage at 10°C, SA treatment gives an excellent appearance, while Ze treatment gives a good appearance at the same period.

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