STUDY ON PROLONG SHELF-LIFE OF TOMATOES

MS. LAI LAI MOEMYANMAR

OBJECTIVES OF THE ACTION PLAN

-To know the prolong shelf-life of tomatoes after harvesting and proper ways of storage without losing quality for consumer.

-To find and disseminate simple and effective postharvest practices that prolongs the shelf- life of tomatoes.

5 kg of tomatoes were chosen and divided into six groups. These tomatoes were placed under two different conditions. These are;Condition 1In refrigerator (temperature: 12.C, RH 73%)

Condition 2Testing room (temperature: 27.C – 30.C, RH 85% - 92%)

Tomatoes were given under each conditions. These are;-Each tomato is placed with plastic bag and used rubber ring for air tight. -Each tomato is wrapped with newspaper. -Each tomato is placed without any packaging.

Tomato is placed with plastic bag and used rubber ring for air tight.

Tomato is wrapped with newspaper.

Tomato is placed without any packaging.

All these different treatments are named as

T1T2T3T4T5 and T6.

T1 = Tomato packed with plastic bag. T2 = Tomato wrapped with newspaper. T3 = Tomato placed as it is without any packaging.

CONDITION I

T4 = Tomato packed with plastic bag. T5 = Tomato wrapped with newspaper. T6 = Tomato placed as it is without any packaging.

CONDITION 2

Ten tomatoes were placed in each treatment. The followings were tested daily and recorded weekly;

(1)Weight losses(2)Color(3)Appearance & texture(4)Damage.

USED EQUIPMENT FOR THE ACTION PLAN

WET & DRY BULB HYDROMETER

-To known temperature & relative humidity

WEIGHT MACHINE

To known weight losses

NEEDED EQUIPMENT FOR THE ACTION PLAN

To known processes of changing color, appearances and texture.

T1In refrigeratorDay 1- Physical condition – 100% good.- Color – Yellow.

T1After 7 days- Physical condition – 100 % good.-Color – Yellow.

T1After 14 days- Physical condition – 100 % good.- Color – Yellow

T1After 21 days- Physical condition – 60% good, 40% shrink/soft. - Color – Yellow 40%,Partially red 40%,Red 20%.

T1After 28 days- Physical condition – 40% good, 60% damage.- Color - Partially red 30% ,Red 70%

T2Day 1- Physical condition – 100% good.- Color – Yellow.

T2After 7 days- Physical condition – 90 % good, Shrink/Soft 10%.-Color – Yellow 90%, Partially red 10% .

T2After 14 days- Physical condition – 70 % good, Shrink/Soft 30%.-Color – Yellow 10%, Partially red 40%, Red 50%.

T2After 21 days- Physical condition –Shrink/Soft 50%, Damage 50%.-Color –Partially red 20%, Red 80%.

T2After 28 days- Physical condition –Damage 100%.-Color –Partially red 20%, Red 80%.

T3Day 1- Physical condition – 100% good.- Color – Yellow.

T3After 7 days- Physical condition – 60% good, Shrink/Soft 40%.- Color – Yellow.

T3After 14 days- Physical condition – 40 % good, Shrink/Soft 50%, Damage 10%.-Color – Yellow 10%, Partially red 40%, Red 50%.

T3After 21 days- Physical condition –Good 10%, Damage 90%.-Color –Partially red 10%, Red 90%.

T3After 28 days- Physical condition –Damage 100%.-Color –Partially red 10%, Red 90%.

T4Day 1- Physical condition – 100% good.- Color – Yellow.

T4After 7 days- Physical condition – 70% good, Shrink/Soft 30%.- Color – Yellow 90%, Red 10%.

T4After 14 days- Physical condition – 60 % good, Shrink/Soft 40% -Color – Yellow 50%, Partially red 40%, Red 10%.

T4After 21 days- Physical condition –Good 60%, Damage 40%.-Color –Yellow 20%,Partially red 50%, Red 30%.

T4After 28 days- Physical condition –Good 40%,Damage 60%.-Color –Partially red 60%, Red 40%.

T5Day 1- Physical condition – 100% good.- Color – Yellow.

T5After 7 days-Physical condition–60% good, Shrink/Soft 30%,Damage 10%.- Color – Yellow 90%, Red 10%.

T5After 14 days- Physical condition – 20 % good, Shrink/Soft 40% ,Damage 40%.-Color – Yellow 60%, Partially red 40%.

T5After 21 days- Physical condition –Good 10%, Shrink/Soft 50%, Damage 40%.-Color –Yellow 50%,Partially red 20%, Red 30%.

T5After 28 days- Physical condition –Damage 100%.-Color –Yellow 40%,Partially red 30%, Red 30%.

T6Day 1- Physical condition – 100% good.- Color – Yellow.

T6After 7 days- Physical condition – 90% good, Shrink/Soft 10%.- Color – Yellow 80%,Partially red 10%, Red 10%.

T6After 14 days- Physical condition – 80% good, Shrink/Soft 20%.- Color – Yellow 50%,Partially red 40%, Red 10%.

T6After 21 days- Physical condition – 80% good, Damage 20%.- Color – Yellow 10%,Partially red 50%, Red 40%.

T6After 28 days- Physical condition – 80% good, Damage 20%.- Color – Yellow 10%,Partially red 50%, Red 40%.

T1 T2 T3 T4 T5 T60

5

10

15

20

25

30

35

40

0 0.770000000000001 1.34 0.45

4.11 3.34

0.18

3.87 4.3

0.93

15.48

6.11

0.310000000000001

6.31 7.17

3.12

24.58

9.82

3.37

8.81 9.527.09

34.06

14.19

Weight Losses of Tomatoes at Different Treatments by Percentage Wise

Day 1W1W2W3W4

Results(1) Out of 6 treatments maximum weight losses 34.06% was found on T5 tomatoes, followed by T6 tomatoes with 14.19%. Minimum weight losses 3.37% was found on T1 tomatoes followed by T4 tomatoes with 7.09%.

(2)Weight of tomatoes decreased gradually on all treatments except T1 & T4 tomatoes. The weights of the T1 and T4 tomatoes had gone into a sleep decline after 28 days and 21 days treatment.

(3) The rate of color changes of tomatoes into red under Condition 1 (in the refrigerator) was faster than the tomatoes under Condition II (in the testing room).

After 4 weeks

(4) After 28 days of treatment, 80% of T6 tomatoes was found in good condition with 20% was damaged. It was followed by both T1 and T4 tomatoes with 40% in good condition and 60% were damaged. No one was found in good condition on the rest T2, T3 and T5 tomatoes.

T1 T2

T4

Discussion(1) Although the same treatment was given more weight losses were found on tomatoes in testing room than tomatoes in refrigerator.(2) Treatment T6 was the best to prolong the shelf-life of tomatoes but 20% of T6 tomatoes were damaged. It showed that proper post-harvest practices are essential during harvesting, handling and also on transportation.(3) Tomatoes might be decay due to mechanical injury after result from careless harvesting, handling and transportation causing internal bruising, split ling and skin breaks.(4) It was noted that even the tested tomatoes were not taken from the farm with my own care; T6 tomatoes had a good result to prolong shelf-life.

ConclusionSimple, easy, applicable, and appropriate post harvest technology and post harvest practices are essential to develop the production of the perishable crop. Also modernized facilities and infrastructures are needed to establish.

Constraints during implementation-Insufficient of Laboratory equipment ( for testing color and firmness).-It was not the cultivation season of tomatoes in lower parts of Myanmar, so I bought tomatoes at market come from upper Myanmar.Learnt Lessons during implementation-Systematically approach to problem.-Being patient and accepting different aspect is benefit for life.

RecommendationAccording to the result of this study, the followings are recommended;After harvesting, the tomatoes should be stored in a room with temperature 23.C – 30. C (RH 85% - 92%) without any covering or packaging. It is the best way to prolong shelf life of tomatoes.Care is needed during harvesting, handling and transportation to minimize qualitative and quantitative losses of tomatoes.

Thanks You Very Much.