Enhancing Tomato Shelf Life Using Selected Plant Extracts and Mushrooms

This studyaimed to investigate the effect of selected plant extracts and mushroomson the shelf life of tomatoes. The impact of various plant extracts on the shelf life and quality of fresh tomatoespresents promising opportunities for extending theirstorage duration while maintaining theirfreshness and nutritional value. Through the exploration of natural compounds found in plants, such as essential oils, polyphenols, and flavonoids, researchers have identified several strategies to inhibit microbial growth and oxidative deterioration in tomatoes.Tomatoeshave a short shelf life due to their climacteric nature. The current work was conducted to extend the shelf life of fresh tomatoeswith Cassia fistula, aloevera,and mushroomplant extract coatings. After that about nine sets were prepared. In each set,the relevant extracts were sprayed on the daily one time for five days. The results revealed that the weight loss of tomatoes after the 5th day was minimalby Cassia fistulaextract. Moreover, the trend of weight loss in tomatoeswas: Cassia fistulaextract < Aleo vera extract < mushroom extract.In conclusion, theutilization of plant extracts represents a promising approach to enhancingthe shelf life and quality of fresh tomatoes, offering sustainable and natural alternatives to synthetic preservatives. Continued research in this area holds the potential to unlock new strategies for preserving fresh herbs and improving food security.