Tomato post-harvest physiology as a vegetable

ABSTRACT
Tomato (Lycopersicon esculentum Mill.) is one of the vegetables with the highest production
in the world and its production is increasing all over the world. Tomatoes contribute to a
healthy, well-balanced diet. Temperature affects plant growth balance, flower development
and pollination, fruit growth and development which have substantial influence on fruit
quality. Solar radiation and temperature have a large influence on fruit sugar accumulation.
Day and night temperature and the variation between the two has pronounced effect on
growth, flowering, fruiting and yield of fruits and seeds in Tomato, but the night temperature
is a critical factor for fruit set in Tomato. There are many key points to be considered in
assessing the quality of Tomatoes. Tomatoes for distant markets can be picked at the
“mature-green” or “breaker” stages whereas tomatoes for near outlets can be picked at the
“breaker”, “turning”, “pink “or “light-red” stages. The cluster or vine-ripe tomatoes are
harvested at the “light-red” to the “table-red” stage. The quality of tomato cultural practices
on post-harvest quality should incorporate all practices on integrated and manageable time
and place.
Introduction
Tomato (Lycopersicon esculentum) is one of the vegetables with the highest
production in the world and its production is increasing all over the world. Tomato is rich in
minerals, vitamins, essential amino acids, sugars and dietary fibres (Ayandiji et al., 2011).
World tomato production in 2001 was about 105 million tons of fresh tomato from an
estimated 3.9 million ha. Since it has a relatively short duration crop and gives a high yield, it
is economically viable and the area under cultivation is increasing daily. Tomato belongs to
the Solanaceae family. This family also includes other well-known species, such as potato,
tobacco, peppers and eggplant. Tomatoes contribute to a healthy, well-balanced diet. They
are rich in minerals, vitamins, essential amino acids, sugars and dietary fibres. Tomato
contains much vitamin B and C, iron and phosphorus. Tomato fruits are consumed fresh in
salads or cooked in sauces, soup and meat or fish dishes. They can be processed into purées,
juices and ketchup. Canned and dried tomatoes are economically important in processed
products. Tomato is an annual plant that can grow to a height of over two metres. In South
America, however, the same plants can be harvested for several years in succession. The first
harvest is possible 45-55 days after flowering.
 Many cultural practices such as types of nutrients, water supply, and harvesting
methods are believed to be factors influencing both pre- and postharvest quality of tomato
(Melkamu, 2008). Many postharvest quality losses are as a result of many pre-harvest factors.
Controlling the number of flowers, fruits, or fruit trusses in tomatoes is an effective way of
reducing the competition between fruits. Water loss from harvested fruit produce is primarily
caused by relative humidity (Suslow, et al 2009).

Nature and composition

Fruit of tomato (Solanum lycopersicum) are diverse in size and shape, ranging from
small and round to large and variably shaped. A prevalent morphological feature
distinguishing many cultivated varieties from undomesticated accessions is an elongated fruit
shape. The major loci that have been identified as contributing to an elongated shape in
tomato are sun (Van der Knaap and Tanksley, 2001; Van der Knaap et al.,
2002, 2004), ovate (Ku et al., 1999; Liu et al., 2002; Van der Knaap et al., 2002),
and fs8.1 (Grandillo et al., 1996; Ku et al., 2000). Despite botanically being a fruit, it’s
generally eaten and prepared like a vegetable.
Tomatoes are the major dietary source of the antioxidant lycopene, which has been
linked to many health benefits, including reduced risk of heart disease and cancer. They are
also a great source of vitamin C, potassium, folate, and vitamin K. Simple sugars, such as
glucose and fructose, make up almost 70% of the carb content. Carbs comprise 4% of raw
tomatoes, which amounts to fewer than 5 grams of carbs for a medium specimen (123
grams). Tomatoes are a good source of fibre, providing about 1.5 grams per average-sized
tomato. Most of the fibres (87%) in tomatoes are insoluble, in the form of hemicellulose,
cellulose, and lignin. They are mostly made up of water.
They are red when mature, tomatoes can also come in a variety of colours, including
yellow, orange, green, and purple. What’s more, many subspecies of tomatoes exist with
different shapes and flavour.
 Vitamin C. This vitamin is an essential nutrient and antioxidant. One medium-sized
tomato can provide about 28% of the Reference Daily Intake (RDI).
 Potassium. An essential mineral, potassium is beneficial for blood pressure control
and heart disease prevention
 Vitamin K1. Also known as phylloquinone, vitamin K is important for blood clotting
and bone health 
 Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue
growth and cell function. It’s particularly important for pregnant women.
The content of vitamins and plant compounds in tomatoes can vary greatly between varieties
and sampling periods

The main plant compounds in tomatoes are:

 Lycopene. A red pigment and antioxidant, lycopene has been extensively
studied for its beneficial health effects
 Beta carotene. An antioxidant that often gives foods a yellow or orange hue,
beta carotene is converted into vitamin A in your body.
 Naringenin. Found in tomato skin, this flavonoid has been shown to decrease
inflammation and protect against various diseases in mice
 Chlorogenic acid. A powerful antioxidant compound, chlorogenic acid may
lower blood pressure in people with elevated levels
Chlorophylls and carotenoids like lycopene are responsible for the rich colour of
tomatoes. Lycopene is the most abundant carotenoid in ripened tomatoes particularly
noteworthy when it comes to the fruit’s plant compounds. It’s found in the highest
concentrations in the skin. Generally, the redder the tomato, the more lycopene it contains.
Tomato products such as ketchup, tomato juice, tomato paste, and tomato sauces are the
richest dietary sources of lycopene in the Western diet, providing over 80% of dietary
lycopene in the United States. Gram for gram, the amount of lycopene in processed tomato
products is often much higher than in fresh tomatoes. For example, ketchup boasts 10–14 mg
of lycopene per 100 grams, while one small, fresh tomato holds only 1–8 mg 100 grams. It is
crucial to know that ketchup is consumed in very small amountI. It may be easier to bump up
your lycopene intake by eating unprocessed tomatoes which also have far less sugar than
ketchup. Additional foods in your diet may have a strong effect on lycopene absorption.
Consuming this plant compound with a source of fat can increase absorption by up to four
times However, not everyone absorbs lycopene at the same rate. Even though processed
tomato products are higher in lycopene, it’s still recommended to consume fresh, whole
tomatoes whenever possible.
Studies show that tomatoes and tomato products may reduce your risk of heart disease
and several cancers. This fruit is also beneficial for skin health, as it may protect against
sunburns. Tomatoes are generally well tolerated but may cause allergic reactions in people
allergic to grass pollen.

 Preharvest Factors Affecting the Postharvest Quality of Tomatoes

Below are some preharvest factors or activities that can affect the postharvest shelf life and
qualities of harvested tomatoes.
a. Fertiliser Application
An adequate supply of potassium fertilizer in tomato production improves fruit colour
and reduces the incidence of yellow shoulder whilst enhancing the titratable acidity of the
fruit. Yellow shoulder is a physiological disorder of tomatoes that is characterized by
discoloured regions that border the stem scar. Insufficient supply of potassium in soilless
tomato production can also result in ripening disorders. Unlike potassium, an increase in
nitrogen supply to greenhouse-grown tomatoes, beyond a certain threshold level, may reduce
fruit quality by decreasing the sugar content of the fruits. High nitrogen supply of about 250 
kg/ha can impair some important quality traits of fruits, such as total soluble solids, glucose,
fructose, and pH. A supply of reduced forms of nitrogen, such as ammonium, can result in
improved fruit flavours. However, the variation of phosphorus supply in soils for growing
tomato crops does not significantly influence quality traits such as the total soluble solids,
pH, acidity of the tomato juice or the fruit colour characteristics. For trace elements use, the
quality of tomato fruit is affected mostly by the amount of boron used, although other
micronutrients may affect fruit quality only when the plants show severe deficiency
symptoms. Lower amounts of boron supply reduce fruit firmness which is of main concern
during storage. Calcium application in tomato production has recently been studied and found
to have a positive effect on the prevention of some diseases while slowing the reduction in
fruit firmness during ripening. Spraying tomato leaves with different combinations of calcium
salts is effective in controlling powdery mildew on the crop. An enhanced supply of calcium
increases the resistance to bacterial wilt caused by Ralstonia solanacearum in tomato.
Calcium can be applied to the root zone in the soil or sprayed on the leaves. The type of
application is determined by the growth stage of the crop and type of disease prevalent.
Postharvest calcium application can also have a positive storage effect in calcium deficient
harvested fruits.
b. Pruning
Controlling the number of flowers, fruits, or fruit trusses in tomatoes is an effective
way of reducing the competition between fruits. Pruning therefore ensures nutrients are
channelled to fewer fruits sinks which can lead to increased fruit size while increasing sugar
content of fruits in some cases. Pruning clusters to three fruits increased total marketable
yield and fruit weight and reduced cull yield of all cultivars under study. The effect of
pruning on other quality traits of the fruit produced depends on many factors including the
sink developmental stage, fruit to leaf ratio, truss position, and genetic background. Pruning
can result in increased fruit size in most cultivars, under the right growing conditions and can
be used to improve the marketability of high total soluble solids (TSS) fruits which tend to be
smaller in size. Larger fruits which are within a certain size range are usually considered to
be of better value by most consumers.
c. Maturity Stage
The maturity stage of tomato at harvest is an important determinant of many quality
traits. Tomato, being a climacteric fruit, can be harvested at different stages during maturity,
like mature green, half ripen, or red ripen stage. Each stage at harvest has its own postharvest
attribute that the fruit will exhibit. Moneruzzaman reported that the shelf life of all tomato
cultivars under examination is longest when harvested at green mature stage. Although shelf
life has been the most important aspect in loss reduction biotechnology of fruit and
vegetables, other aspects may be of interest rather than shelf life. Nutritional values and
appearance may be affected when harvested green. For instance, sugar transport to fruits in a
vine-ripened tomato appears to increase during the latter part of maturity. Therefore, when
fruits are harvested immature or in a green state sugar import to fruits will be cut off making
postharvest degradation of starch, the main source of carbohydrates, which is both
undesirable and inadequate. Harvesting later also promotes higher sugar accumulation in
more ripe tomatoes which are susceptible to mechanical injuries with a shorter shelf life. The
pH of tomatoes is an important parameter in the tomato processing industry. Tomatoes are
processed as high-acid foods and therefore the higher the acidity the better for processing.
Cultivars with high pH therefore may not be suitable for processing. A pH of 4.4 has been
suggested to be the maximum and the optimum of a target of 4.25. The acidity of tomatoes is
highest at the pink stage of maturity with a rapid decrease as the fruit ripens. Moneruzzaman
and Cliff suggested tomato fruits can be harvested at mature green to give producers enough
time for long distance marketing but for local marketing harvesting at the fully ripe stage is
preferred to maximise nutritional value.

d. Cultivar Type
The potential quality of fruit is dependent on the cultivar type. Different cultivars are
characterised by different quality parameters making some more desirable to the producers
and consumers than others. The choice of an adequate-yielding tomato cultivar with desired
fruit qualities and longer shelf life is therefore a vital decision a producer must take. Failure
to select an appropriate cultivar may lead to lower yield, low quality fruits, or less market
acceptability. Fruits of different cultivars differ in size, colour, texture, and flavour as well as
storage potential. Getinet report the influence of tomato cultivar on some postharvest
qualities of tomatoes stored under different conditions. Getinet established that tomato
cultivar Roma VF has higher sugar content whilst maintaining lower weight loss as compared
to cultivar Marglobe. Cultivar selection is therefore critical to the postharvest storage life and
eating qualities of tomatoes.
e. Irrigation
Tomato is not a drought resistant crop and therefore yields decrease considerably after
short periods of water deficiency during production. Proper irrigation scheduling in tomato
production is therefore crucial to the crop development. However, with water being a scarce
resource in most production areas, growers in recent years have therefore had to develop a
more efficient water management scheme that maintains crop yield but has a moderate and
controlled level of moisture stress on their crops. In a study conducted by Mitchell, it was
revealed that deficit irrigation reduced fruit water accumulation and fresh fruit yield but
increased fruit total soluble solids levels. They also discovered that irrigating with saline
water had no significant effect on total fruit yield but moisture content of fruits was slightly
reduced. Ismail also established that early morning irrigation every three days resulted in
higher yields than daily irrigation. The use of trace elements or the practice of soilless tomato
production can be made possible during irrigation where the fertilisers (trace elements) are
added to the irrigation water in a form of solution and administered. These trace elements are
selected depending on the specific postharvest quality traits needed in the fruits.

Postharvest Factors Affecting the Postharvest Quality of Tomatoes

After harvesting, the fruit still remains alive and performs all functions of a living
tissue. The climacteric burst of ethylene which makes the fruit palatable also triggers
senescence and subsequent ripening in the fruits. The goal of any postharvest handling
practice or treatment is to manage the concentration and timing of ethylene synthesis so that
the fruit reaches the consumer at optimal eating quality [3]. The following factors discussed
below can affect the quality of tomatoes after harvest when not properly managed.
1. Temperature
Proper temperature management between the period of harvesting and consumption
has been found to be the most effective way to maintain quality. Keeping harvested fruits
cool at low temperatures of about 20°C will slow down many metabolic activities which lead
to ripening, hence allowing more time for all the postharvest handling of the produce.
Generally, one hour of delay between harvesting the crop and cooling it will lead to one day
loss of shelf life. Respiration and metabolic activities within harvested climacteric fruits like
tomatoes are directly related to the temperatures of the ambient environment. High
temperatures can hasten the rate of respiration (CO2 production) in harvested or stored fruits
products. CO2 production in stored climacteric products like tomatoes can trigger ethylene
production although this depends on other factors like O 2 or CO2 levels, exposure time, and
ripening stage. Minute amounts of ethylene can cause ripening in fruits even at levels of tens
of nL per L. Heat stored in field-harvested fruits is a major source of high temperatures in
fruits. The time of the day at which harvesting is done must therefore be considered to avoid
excessive field heat which can cause more rapid deterioration in the harvested fruits.
Low temperature storage can protect nonappearance quality attributes like texture,
nutrition, aroma, and flavour. Tomato being a tropical fruit is also adversely affected by
exposure to extremely low temperatures. Chilling injury can occur in tomato fruits stored at
temperatures below 10°C. The effect of chilling injury includes premature softening, irregular
colour development, surface pitting, browning of seeds, water-soaked lesions, off-flavour
development, and increased postharvest decay. It is important to determine the optimum
temperature needed when handling tomato fruits during storage.
2. Relative Humidity
Water loss from harvested fruit produce is predominantly caused by the amount of
moisture present in the ambient air expressed as relative humidity. At very high relative
humidity, harvested fruits maintain their nutritional quality, appearance, weight, and flavour,
whilst reducing the rate at which wilting, softening, and juiciness occur. Tomato fruits are
very high in water content and susceptible to shrinkage after harvest. Fruit shrivel may
become evident with any small percentage of moisture loss. The optimal values of relative
humidity for mature green tomatoes are within the range of 85–95% (v/v) but 90–95% (v/v)
for firmer ripe fruits. Below the optimal range, evapotranspiration increases resulting in
shrivelled fruits. Storage of tomato fruit at a lower relative humidity can result in shrivelling.
Addition of moisture (wetting fruits) in lower relative humidity storage can reduce weight
loss and prevent fruit from shrivelling. Meanwhile, completely saturated atmospheres of
100% relative humidity should be avoided, as moisture condensation on the fruit surfaces
may encourage mould and fungal development.
3. Combination of Gases
The combination of different gases in a storage environment is very important in
extending the storage life of tomato fruits. The optimal atmosphere needed to inhibit
senescence in mature green and ripe fruit of tomatoes is 3–5% (v/v) of oxygen but for carbon
dioxide it is 1–3% (v/v) and 1–5% (v/v) in mature green and ripe fruit, respectively, 94–96% 
(v/v) of nitrogen gas is required. A very low supply of oxygen can have a detrimental effect
on fruits by causing anaerobic respiration. Carbon monoxide (CO) has been investigated as a
gas for treating fruits and has been found to speed up ripening. It is therefore necessary to
balance the carbon monoxide with low oxygen to delay senescence in the fruits. Carbon
monoxide slows down postharvest pathogenic infestations whilst improving some quality
traits of tomatoes. For instance, tomatoes stored in 5–10% (v/v) carbon monoxide with 4% 
(v/v) oxygen were found to have superior total soluble solids (TSS) and titratable acid (TA)
profiles as compared to control samples stored in air. The use of carbon monoxide in the food
industry is however complicated because of its health hazards to humans and must be used
with great caution.
4. Postharvest Calcium Chloride Application
Higher plants generally contain appreciable amounts of calcium, usually in the range
of 1–50 mg Ca g−1 dry matter. Calcium deficiency in plants can be minimised using calcium-
based fertilisers. Calcium deficiency in tomato during fertilisation can result in susceptible
plants which are exposed to many calcium related disorders like blossom end rot. Calcium
has been found to increase the yield of tomato when used as a fertilizer. Postharvest calcium
application has also been shown to have a positive effect on many storage parameters of
various fruits and vegetables. For instance, the use of calcium chloride in controlling rapid
ageing in harvested fruits in general has been investigated by many authors. Postharvest
calcium chloride application reduces respiration, decreases ethylene production, and delays
senescence in fresh produce such as tomatoes. Exogenous application of calcium maintains
cell-wall integrity and protects it from degrading enzymes, enhancing better linkages between
pectic substances within the cell-wall whilst increasing the cohesion of cell-walls. This
therefore gives an indication that the rate of senescence in fruits is closely related to the
amount of calcium in the plant tissue and varying the calcium status affects the rate of
senescence. It has been established that altering the levels of exogenous calcium application
affects parameters for senescence such as protein and chlorophyll content, respiration rates,
and cell membrane fluidity. Addition of calcium rigidifies cell-wall and obstructs enzymes
such as polygalacturonase from reaching active sites.
5. Physical Handling
Physical handling can have a drastic effect on the postharvest quality or life of
harvested fruits. Rough handling during harvesting and after harvesting can result in
mechanical injuries which affect quality. Typical industrial production systems associated
with tomatoes may include mechanical harvesting, packing into crates, sorting, grading,
washing, and transporting over long distances. At each of these stages there may be
significant occurrence of mechanical injury which may be bruising, scarring, scuffing,
cutting, or puncturing the fruits. In small-scale tomato production, mechanical injuries may
result from the use of inappropriate harvesting containers and packaging materials. According
to Miller, the effects of mechanical injuries on fruit are cumulative. Injuries which are
equivalent to or greater than the bioyield point lead to a total breakdown of the structure of
the affected cells which is accompanied by unwanted metabolic activities which may include
increased ethylene production, accelerated respiration rates, and ripening, which results in
either reduced shelf life or poor quality. It is therefore important to handle tomato fruit with
care during the harvest and postharvest activities to minimise mechanical injuries to avoid
losses.

Maturation and ripening

Maturity at harvest and harvesting operation can influence the postharvest fruit
quality (fruit taste, firmness and shelf-life), and the incidence and severity of physical injuries
which, in turn, can adversely affect tomato quality. A 6-class classification of tomato fruit
maturity has been widely adopted. For greenhouse tomato, the earliest stage for harvest is the
mature-green stage. Tomatoes harvested at the mature-green stage will ripen adequately.
Immature green fruit will ripen very poorly, and will have poor quality in postharvest. Mature
green tomatoes are somewhat difficult to detect (difficult to distinguish from immature-green
fruit). its identification can also be aided by the following characters:
i. some cultivars turn whitish-green while others show certain coloured streaks at the
blossom end,
ii. waxy gloss surface,
iii. skin not torn by scrapping,
iv. appearance of brown corky tissue on the stem scar in some cultivars.
Tomatoes harvested later than the mature green-stage will attain better flavour upon
ripening than those picked at the immature or partially mature stages, and will be less
susceptible to water loss because of their better developed cuticle (Kader, 1984). Tomato
harvested at breaker stage was superior in flavour to fruit harvested in mature-green
(Kavanagh, et al 1986). Vine-ripened tomatoes will accumulate more sugars, acids and
ascorbic acid, and will develop better flavour than mature-green tomatoes ripened off the
plant (Betancourt, et al 1977). Tomato harvested over-ripe was shown to have lower ascorbic
acid content and higher ascorbate oxidase activity (Yahia, et al 2001a). Intensities of
sweetness, saltiness and “fruity-floral” flavour were higher in tomatoes harvested at the table-
ripe stage than at earlier stages (Watada, et al 1978). Early harvesting is a practice for
obtaining firmer fruit suitable for transport and to attain a longer marketable period 22.
However, trade journals recommended that fruit should be harvested at a late ripe stage to
satisfy consumer’s demand for better flavour (Watzl, et al, 1995). Therefore, tomatoes for
distant markets can be picked at the “mature-green” or “breaker” stages whereas tomatoes for
near outlets can be picked at the “breaker”, “turning”, “pink “or “light-red” stages. The
cluster or vine-ripe tomatoes are harvested at the “light-red” to the “table-red” stage.

Physiological processes after harvest

1. Physiological disorders
 Blossom Drop
Plants fail to set fruit.
Cause: Extremes in temperature and dry conditions may result in poor pollination
and cause the flowers to drop from the plant without setting fruit. Blossom drop on
tomatoes occurs when night temperatures are below 55 F or above 75 F.
Control: Water the plants deeply once a week during dry weather. Fruit set should
increase when temperatures moderate. Hormone sprays, such as "Blossom Set", may
prevent some blossom drop due to low temperatures. However, the resulting fruit are
often misshapen. Hormone sprays do not prevent blossom drop due to high
temperatures.
 Blossom-End Rot
A brown or black spot develops on the blossom end of the fruit. Secondary organisms
invade the affected tissue and cause the fruit to rot.
Cause: Blossom-end rot is caused by a lack of calcium in the developing fruit. Wide
fluctuations in soil moisture levels impair calcium uptake by the root system.
Excessive nitrogen fertilization may also contribute to blossom-end rot.
Control: To reduce blossom-end rot, mulch and water plants during dry weather to
maintain uniform soil moisture levels. Avoid over-fertilizing with nitrogen.
 Sunscald
 Initial symptoms are shiny white or yellow areas on the sides of the fruit exposed to
the sun. Later, the affected tissue dries out and collapses, forming slightly sunken,
wrinkled areas. Secondary organisms invade the affected areas causing the fruit to rot.
Cause: Sunscald occurs on fruit exposed to the sun during periods of extreme heat.
Control: Grow tomatoes in wire cages. Plants grown in wire cages provide good
foliage protection. Also, control foliar diseases of tomatoes which defoliate the plants
and expose the fruit to direct sunlight.
 Fruit Cracks
Radial and concentric cracks develop at the stem end of the fruit.
Cause: Heavy rainfall or irrigation following a long, dry period promotes rapid
growth during ripening. This growth results in cracking. Fruit exposed to direct sun
are most susceptible. Fruit cracking is most common on the large-fruited varieties,
such as 'Beefsteak.'
Control: Cracking can be reduced by providing a uniform supply of moisture to the
plants. Mulch and water the plants during dry weather. Also, plant crack-resistant
varieties, such as 'Jetstar.'
 Catfacing
The blossom end of the fruit is puckered and scarred.
Cause: Cloudy and cool weather at blooming time may cause the blossom to stick to
the developing fruit, resulting in Catfacing. Catfacing occurs most commonly on the
large- fruited varieties. Damage from the herbicide 2,4- D may produce similar
symptoms.
Control: No effective controls. Catfacing should decline with the arrival of warmer
weather.
 Puffiness
The outer wall of the fruit is normal, but the tomato is hollow inside. One of the seed
cavities is usually empty.
Cause: Extreme high or low temperatures, excessive nitrogen fertilization, and heavy
rains may interfere with normal pollination, resulting in puffy fruit. Puffiness occurs
most frequently on early fruit.
Control: No effective controls. Puffiness should decline later in the summer.

2. Ethylene production
 Climacteric ripening behaviour of tomato (Solanum lycopersicum L.) fruit has direct
implications on its consumption, nutritional status, processing aspects and postharvest
losses. Among the category of climacteric fruits, ripening of tomato is recognised as a
model system. The plant hormone ethylene is a prime regulator of ripening in tomato
fruit. Climacteric ripening behaviour of tomato (Solanum lycopersicum L.) fruit has direct
implications on its consumption, nutritional status, processing aspects and postharvest
losses. Among the category of climacteric fruits, ripening of tomato is recognised as a
model system. The plant hormone ethylene is a prime regulator of ripening in tomato
fruit. Climacteric ripening behaviour of tomato (Solanum lycopersicum L.) fruit has direct
implications on its consumption, nutritional status, processing aspects and postharvest
losses. Among the category of climacteric fruits, ripening of tomato is recognised as a
model system. The plant hormone ethylene is a prime regulator of ripening in tomato
fruit.
Climacteric ripening behavior of tomato has direct implications on its consumption,
nutritional value, processing aspects and post-harvest losses. The plant hormone ethylene for
ripening action is ethylene. When tomatoes start to ripen, they produce a gaseous hormone
called ethylene. Commercially grown tomatoes are harvested and transported while still green
and immature. To make them red before selling, food companies spray them with artificial
ethylene gas. This process inhibits the development of natural flavour and may result in
tasteless tomatoes. Locally grown tomatoes may taste better because they’re allowed to ripen
naturally.
If you buy unripened tomatoes, you can speed up the ripening process by wrapping
them in a sheet of newspaper and keeping them on the kitchen counter for a few days. Just
make sure to check them daily for ripeness. When the ripening process starts, the chlorophyll
(green) is degraded and carotenoids (red) are synthesized.

3. Respiration
Respiration and metabolic activities within harvested climacteric fruits like tomatoes
are directly related to the temperatures of the ambient environment. High temperatures can
hasten the rate of respiration (CO2 production) in harvested or stored fruits products.

4. Pathological disorder
Fungal and bacterial pathogens cause postharvest diseases in fruit and vegetables.
Some diseases are severe when appropriate conditions, such as mechanical injury causing
breaks of the cuticle, high temperature and moisture, favour infection after harvest whereas
other postharvest diseases are due to infections that occurred prior to harvest. Fruits and
vegetables are often infected through surface injuries occurring during or after harvest,
permitting colonization by various fungi, including Rhizopus sp. (Rhizopus rot), Alternaria
sp. and Stemphylium sp. (black mould), Fusarium sp. (Fusarium rot), Phoma sp. (Phoma rot),
Colletotrichum spp. (anthracnose), Botrytis spp. (grey mould), Cladosporium sp.
(Cladosporium rot), Geotrichum sp. (sour rot) and bacteria, including Pectobacterium
carotovorum (bacterial soft rot ), and Lactobacillus spp. (sour rot) (Bartz et al., 2009)

5. Senescence
Main feature of tomato senescence is the hydrolysis of macromolecules by hydrolases
of various types, and redistribution of released materials.
Conclusion
Postharvest quality management of tomatoes starts from the field and continues until
it reaches the final consumer. The postharvest quality status of the fruits in part depends on
some preharvest practices carried out during production. The quality of any fruit after harvest
cannot be improved by the use of any postharvest treatment method or handling practices but
can only be maintained. Understanding and managing the various roles that preharvest factors
like fertiliser application, pruning, maturity stage, cultivar selection, and irrigation can play in
the quality of fruits at harvest is very important in order to produce high quality fruits at
harvest. Tomatoes are highly perishable and are subjected to rapid quality loss after harvest.
Using best postharvest handling practices or factors such as optimum temperature, right
relative humidity, right gases in storage, the use of postharvest calcium chloride application,
and the best physical handling procedures to maintain the quality after harvest is also critical.
It can be concluded by this study that the quality and storage life of tomatoes after harvest
depends on not only the postharvest factors alone but also some preharvest factors during
production and, until both factors are managed properly, quality loss will still be a major
challenge for tomato producers and handlers.

References
1. S. Grandillo, D. Zamir, and S. D. Tanksley, “Genetic improvement of processing
tomatoes: a 20 years perspective,” Euphytica, vol. 110, no. 2, pp. 85–97, 1999.View
at: Publisher Site | Google Scholar
2. T. Alam, G. Tanweer, and G. K. Goyal, “Packaging and storage of tomato puree and
paste,” Stewart Postharvest Review, vol. 3, no. 5, pp. 1–8, 2007.View at: Publisher
Site | Google Scholar

3. D. M. Beckles, “Factors affecting the postharvest soluble solids and sugar content of
tomato (Solanum lycopersicum L.) fruit,” Postharvest Biology and Technology, vol.
63, no. 1, pp. 129–140, 2012.View at: Publisher Site | Google Scholar

4. A. A. Kader, Post-Harvest Technology of Horticultural Crops, University of

California, 1992.

5. G. O. Oko-Ibom and J. E. Asiegbu, “Aspects of tomato fruit quality as influenced by

cultivar and scheme of fertilizer application,” Journal of Agriculture, Food,
Environment and Extension, vol. 6, no. 1, pp. 71–81, 2007.View at: Google Scholar
6. Akamine, E.K., R.E. Young, and J.B. Biale. 1957. Respiration and ethylene
production in the purple passion fruit. Proc. Amer. Soc. Hort. Sci. 69:221–225.
7. Anon. 2004. Passion Fruit: Postharvest Care and Market Preparation. PH Bulletin No.
14. Guyana Ministry of Fisheries, Crops and Livestock, Georgetown, Guyana.
8. http://pdf.usaid.gov/pdf_docs/pnacy830.pdf
9. Arjona, H.E. and F.B. Matta. 1991. Postharvest quality of passion fruit as influenced
by harvest time and ethylene treatment. HortScience 26:1297–1298. Arjona, H.E.,
F.B. Matta, and J.O. Garner. 1992. Temperature and storage time affect quality of
yellow passion fruit. HortScience 27:809–810
10. Biale, J.B. 1975. Synthetic and degrading process in fruit ripening. In: N.F. Haard and
D.K. Salunkhe (eds) Postharv. Biol. Hand. Fruits Veg. Symp., AVI Pub., Westport
CT, pp. 5–18.
11. International Journal of Agronomy, Preharvest and Postharvest Factors Affecting the
Quality and Shelf Life of Harvested Tomatoes: A Mini Review Isaac Kojo
Arah,1 Harrison Amaglo,1 Ernest Kodzo Kumah,2 and Hayford Ofori1
Department of Agricultural Engineering, Ho Polytechnic, P.O. Box HP217, Ho,
Ghana volume 2015, Article ID 478041 | https://doi.org/10.1155/2015/478041
published 15 Dec 2015.