Background: Tomato is a valuable product that after harvesting activities and high
metabolic reactions, it causes decay and spoilage of the product and loses its quality
and marketability.
Aim: This study was conducted to investigate the effect of seaweed, asparagus
mucilage and temperature treatments on post-harvest quality of tomato fruits during
storage in the horticultural laboratory of the Faculty of Agriculture and Natural
Resources, Persian Gulf University.
Methodology: The experiment was performed as a factorial experiment in a
completely randomized design with three replications. Ripe fruits were treated with
concentrations of 1 and 3 g / l of Ascophilum nodosum algae extract, 200 and 400
mg / l of asparagus mucilage and distilled water as a control, and were placed at
room and refrigerator temperatures. Shelf life for fruits was considered to be 20
days. In each 5-day period, fruit weight loss percentage, fruit pH, TSS, TA,
percentage of infected fruits, percentage of shrinkage, vitamins C, taste index and
lycopene were examined.
Conclusions: he results showed that the independent effects of temperature, coating
material (seaweed extract and asparagus mucilage) and storage time for all traits
showed a significant effect. The three effects of temperature, coating material and
storage time were significant except for pH, which was not statistically significant,
for tissue strength at 5% and for other traits at 1%. In general, the results showed
that the applied treatments and storage conditions had an important effect on
increasing the quantitative and qualitative characteristics as well as reducing the
percentage of contamination of post-harvest tomato fruits. This study also
confirmed that room temperature is an optimal temperature for storage and extract
of Ascophilum nodosum and Asfarzeh mucilage are suitable post-harvest
treatments for Sansid tomatoes and can be used as an efficient method for storage
and transportation. Tomatoes are suggested.