A Review on Postharvest Storage, Processing and Preservation of Tomatoes (Lycopersicon esculentum Mill)
Comfort Onyeche Ochida, Adams Udoji Itodo, Promise Adaku Nwanganga
Asian Food Science Journal · pp. 1–10 · Published 21 Dec 2018
10.9734/AFSJ/2019/44518Abstract
Tomato (Lycopersicon esculentum mill.) is one of the most widely cultivated and consumed horticultural crop globally. The numerous uses of tomatoes can be a contributing factor to its extensive production. It provides an ample and reasonable source of energy, body-building nutrients, and large deposits of vitamins and minerals. The fresh produce are readily available in abundance during the harvest season but due to short postharvest life they are only edible for a very short period of time, except they are quickly and properly stored and preserved. Storage and processing technologies have been employed for centuries to transform perishable fruits and vegetables such as tomato into safe, delicious and stable products. To ensure continuous supply of raw materials for processors, storage is a basic requirement and in addition storage also prolongs the length of the processing season and helps provide continuity of product supply throughout the seasons. The aim of this review paper was to look into the postharvest storage and preservation methods utilized by tomato farmers and processors to ensure nonstop supply of the crop.
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