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1. Storage of Tomato Next

2. Introduction Storage in case of tomato refers to keeping tomato fruits in safe condition for sufficiently long duration of time with minimum deteriorative changes for later use (marketing as fresh or processing). Tomatoes should be intact, fresh and sound. They should be clean, free from foreign matter, off-smell or taste. Tomatoes should be firm, without spots, cracks, bruises or chilling injury (which could result in a glassy appearance). They should be regular in shape and colour typical of the variety. Being very delicate the fruits should be harvested at optimum stage, handled and stored properly for long shelf life.

3. Approximate shelf life • Temperature Days • 8°C 3 • 10°C 8 • 12°C 10 • 14°C 13 • 18°C 10 • 20°C 8

4. PHYSIOLOGICAL DISORDERS 1. Chilling injury : The less ripe a tomato, the more susceptible it is to chilling injury. Mature green fruit will be injured by temperatures below 12°C. Ripe fruit will be injured at temperatures below 5°C. Chilling injury in tomatoes is characterised by delayed and blotchy colouration and greater susceptibility to decay. 2. Heat injury : Temperatures above 32°C will cause heat injury in tomatoes, which is characterised by a translucent streaky appearance to the fruit.

5. PATHOLOGICAL DISORDERS • Bacterial soft rot (Erwinia). Rot may occur at injuries anywhere over the surface of the fruit. Bacterial soft rot is easily recognised by the soft, mushy consistency of the affected tissues and is generally associated with a bad colour. 2. Rhizopus rot. This disease is distinguished from bacterial soft rot by the presence of coarse mould that can be seen by gently pulling apart the diseased tissue. Under humid conditions, the mould may grow out over the lesion. http://farm4.static.flickr.com/3090/3149032835_fb0630abdf.jpg RHIZOPUS ROT

6. IDEAL STORAGE CONDITIONS • Mature green 12 to 16°C, 90 to 95 % relative humidity • Firm ripe 6 to 8°C, 90 to 95 % relative humidity • Recommended temperature • Mature green 12 to 18°C • Firm ripe 6 to 10°C

7. Freshness Facts Preferred cooling method: Room coolingOptimum storage temperature: Mature green 14-15 degrees C Pink 9-10 degrees C Tomatoes are very sensitive to chilling. Recommended storage temperatures differ with the maturity of the fruit. Precise temperature control is critical to maintaining acceptable quality. Storage life: Mature green 21 to 28 days Pink 7 to 14 days Red 2 to 4 days Optimum relative humidity: 85 to 95%

8. Freshness Facts http://pbgworks.org/sites/pbgworks.org/files/user/334/tomatochilling_0.jpg

9. PACKAGING A. For local markets Fruits are packed in bamboo baskets or plastic crates. Plastic crates can be conveniently stacked one on the other and a contoured rim keeps the product safe and natural and allows sufficient air circulation. The packing should ensure careful handling i.e. rigid enough to protect the fruits from being crushed. B. For exports Fruits are packed in cardboard telescopic boxes with capacities of not more than 15 kg, should be used. Size graded tomatoes are pattern packed in layers to make best use of the box. Source: NHB, Gurgaon

10. PACKAGING http://brianholmes.files.wordpress.com/2009/09/packing-tomatoes.jpg http://i00.i.aliimg.com/photo/v0/50799550/Tomato_packaging_line.jpg Packing in wooden boxes and plastic crates for local market Mechanized packing line For viewing video of tomato packing line click the link http://www.youtube.com/watch?v=spLVsg38l1s

11. Transport Tomatoes are highly perishable in nature hence quick means of transportation is necessary. Tomatoes are transported by road through tractors, trucks and also by rail and air to distant markets. Village produce is transported to the near by towns and city market only by road.

12. COOLING AND STORAGE • The main objective in storage after harvest is to control the rate of ripening to extend the marketing period. As the tomatoes are chilling sensitive, the recommended storage temperatures differ depending on the fruit maturity. A storage temperature of 13oC with 90-95% relative humidity is recommended for slow ripening. At this temperature, most varieties keep in good condition for 2-3 weeks and change colour very slowly. In cold storage, unripe tomatoes can be stored for 4 weeks at a temperature of 8-10 oC with 85-90 % relative humidity. Fully ripe fruits are stored at 7 oC with 90% relative humidity for 1 week. • Pre-cooling to about 10°C will be necessary for tomatoes of advanced maturity. • Tomatoes are adversely affected by exposure to low temperatures. Unripe tomatoes are susceptible to chilling injury below 10°C. • Low temperature exposure also adversely affects the development of flavour and colour.

13. Cool Chain Cool chain is essential during the transport of export quality commodity all the way from the farm to the customer. This helps in maintaining the temperature inside the box at the same low level as in the cold storage. The various stages of the cool chain are: 1. Cold store at the farm. 2. Refrigerated truck from farm to the airport 3. Cold store at the airport. 4. Building up of the pallet in a cold store at the airport. 5. Loading the aircrafts directly from the cold store in a short time. 6. Cargo aircraft maintains cold store temperature in hold. 7. Off loading direct into a cold store in the receiving country. 8. Refrigerated truck to the customers. Source: NHB Gurgaon

14. Let us sum up • The main objective in storage after harvest is to control the rate of ripening to extend the marketing period. • As the tomatoes are chilling sensitive, the recommended storage temperatures differ depending on the fruit maturity. A storage temperature of 13oC with 90- 95% RH is recommended for slow ripening where most varieties keep in good condition for 2-3 weeks and change colour very slowly. • In cold storage, unripe tomatoes can be stored for 4 weeks at a temperature of 8-10 oC with 85-90 % relative humidity. Fully ripe fruits are stored at 7 oC with 90% relative humidity for 1 week. • Chilling injury, heat injury, bacterial soft rot and Rhizopus rot are important storage problems.