Effect of storage conditions on quality of tomatoes

Tomato fruits without any treatment and wrapper (1000 g) were placed over perforated plastic rectangular basket and stored under Room storage, Refrigeration and zero energy cool chamber (ZECC) up to 7 days with thrice replication. The moisture loss (%), mass loss (g), physiological loss in weight (PLW), shrinkage (%) and volume of tomato was evaluated. It is clear from that the shelf life of tomato were increased considerable by keeping them in room storage, Refrigeration and ZECC. No PLW was noticed under ZECC and very less in refrigeration during storage. Highest PLW and shrinkage was observed in room storage condition as compared to refrigeration and zero energy cool chamber.