Enhancing postharvest shelf life and quality of tomato (Solanum lycopersicum L.) by postharvest applications of Enhanced freshness formulation (EFF)

Abstract

An experiment was conducted to study the effect of Enhanced freshness formulation (EFF) at three different concentrations @1, 2, 3 per cent, water dipping and absolute control on extension of shelf life and quality of Tomato var.PKM1. The experimental materials were stored under ambient condition (28 °C ± 2 °C, RH 60 ± 10%) and cold storage condition (13 °C ± 2 °C, RH 90 ± 5%).Observations on physical, (Firmness), Physiological loss in weight (PLW) biochemical parameters and color value of the vegetables were studied. The fruits treated with EFF at one and two per cent (T2 and T3) recorded minimum PLW with maximum fruit firmness and shelf life of the fruit was six and nine days under ambient and cold storage, low TSS and high percentage of acidity with less total colour difference from standard value stored under ambient (28±20 c) and cold storage @13±20 c condition.