Background: Tomato is one of the most consumed vegetables worldwide and has high nutritional value that persists after harvest, causing disease due to persistence. These spoilages affect the taste, aroma and appearance of the product. The use of a protective edible coating can increase the shelf life of the product for a new period.
Aim: The present study was designed and implemented to investigate the effect of using nettle and sorrel herbal extracts and eucalyptus and agowan essential oils on maintaining the quality of tomato fruit during 30 days of storage.
Methodology: The experiment was conducted as a factorial experiment in a completely randomized design with three replications. The feuits were treated with the desired treatments listed in Table 3-1 and placed in a refrigerator at 10ºC. The storage period of the fruits was considered to be 30 days and the fllowing indicators were examined every 10 days: percentage of fruit weight loss, pH, TSS, TA, vitamin C and lycopene. Conclusions: The results showed that the use of eucalyptus1 essential oils + nettle1 essential oils with 4/17% weight loss was the best treatment compared to the control and other treatments at the end of the storage period (day 30). This treatment significantly limits fruit weight loss and minimizes weight loss until the end of the storage period. Also, using these essential oils maintained the firmness of the fruit's texture. The lowest strength at the end of the storage period (day 30) was for the control treatment with a value of 1.78 kg/cm2. At the end of the storage period (day 30), the combined treatments Eucalyptus 1 + Nettle 2 and Eucalyptus 2 + Nettle 2 with values of 3.98 and 3.98 kg/cm2 showed the highest tissue strength. The trend of changes in titratable acidity also indicated that eucalyptus treatments and their combinations, especially in combination with nettle and sorrel, were able to better maintain total acidity. Treatments with Trachyspermum and its combinations with nett