Post Harvest Losses Reduction of Tomatoes (Lycopersicon esculentum L) Stored in Natural Preservatives
Keywords:
Tomatoes, proximate analysis, shelf life, natural preservatives, sensory evaluationAbstract
Preservation practised in the food industry always involves the use of combination methods for achieving maximum effectiveness. Chemical preservatives are carcinogenic with high residual toxicity. Botanicals could therefore have advantages over synthetics as a cost effective and environmentally sustainable, alternative for protecting stored produce.
The study assessed the nutritional and shelf life changes in wholesome Tomatoes (L. esculentum) stored in aqueous extracts of thyme (Thymus vulgaris), garlic (Allium sativum), ginger (Zingiber officinale), Eugenia clove (Eugenia aromatica) and salt. The mean values for the proximate analysis were Vitamin C 18.0±0.5 mg/100g, Total soluble solids 6.5 ±0.5, Total reducing sugar 2.45±0.01mg/100g, Total titratable acidity 0.99±0.05%, Soluble protein 2.5±0.06 and Ash content 0.30 % at the end of sixth month. Values of all parameters decreased   throughout the storage period except titratable acidity. These parameters were monitored for a period of six months. All parameters analysed were significantly different (P≥ 0.05). The results for sensory evaluation were rated high for four months. The storage duration was six months for ambient and eight months for refrigerated experimental samples.
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