RESPONSE OF TOMATO FRUIT PHYSICOCHEMICAL QUALITY AND SHELF LIFE TO MATURITY STAGE AND STORAGE DURATION

As aclimacteric nature and fresh produce, tomato is highly perishable that needs smooth postharvest handling, technologies and treatment methods to maintain its quality and extend shelf life. The aim of the study was to explore the influence of different maturation stages and storage duration. The experiment was conducted in Dilla University from April to May 2021 which consisted of five maturation stages and five storage duration with three replications arranged in CRD factorial combination. Fifty fruits for each maturity stage were taken and packed inside boxes and stored in refrigeration at 12C temperature and 95% relative humidity. Fruits were evaluated for firmness, pH value, total soluble solids, titratable acidity and shelf life. The interaction effects of maturation stage and storage period were highly significant in fruit firmness, titratable acidity, pH value and shelf life. The highest firmness was observed in fruits harvested at full green stage (0% coloration) during the initial storage period and declined when fruits get ripened and stored for prolonged period of time. Total soluble solids and pH value increased simultaneously with advancing maturation stage and storage duration. However, the content of titratable acidity increased up to half ripening stage and the second week, followed by a diminishing trend when fruits fully ripened and stored for prolonged time. Therefore, harvesting at the right maturation stage and proper postharvest handling of tomato fruits is vital to maintain physicochemical quality and extend storability potential with obvious commercial interest.