Gums Coating:

Gum arabic in aqueous solutions of 5, 10, 15 and 20% was applied as a novel edible
coating to green-mature tomatoes which were stored at 20 °C and 80–90% RH for 20 d.
Fruit coated with 10% gum arabic showed a significant (P ≤ 0.05) delay in changes of
weight, firmness, titratable acidity, soluble solids concentration, ascorbic acid content,
decay percentage and colour development compared to uncoated control fruit. Sensory
evaluation proved the efficacy of 10% gum arabic coating by maintaining the overall
quality of tomato fruit during the storage period. The results suggest that by using 10%
gum arabic as an edible coating, the ripening process can be delayed and the storage
life of tomatoes stored at 20 °C and at the breaker stage can be extended up to 20 d
without any spoilage and off-flavour (AsgarAli, 2010).
Reference: Ali, A., Maqbool, M., Ramachandran, S. and Alderson, P.G., 2010. Gum arabic as a novel
edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum
L.) fruit. Postharvest biology and technology, 58(1), pp.42-47.

Aloe Vera Coating:

The tomato in control showed a rapid deterioration with an estimated shelf life period of
19 days, based on the mass loss, color changes, accelerated softening and ripening.
On the contrary, the coating on tomatoes delayed the ripening and extended the shelf
life up to 39 days. The physiological loss in weight was 7.6 and 15.1%, firmness was 36
and 46.2 N on 20th day for control and coated tomatoes, respectively. From the results,
it was concluded that the use of Aloe Vera based edible coating leads to increased
tomato shelf-life (Athmaselvi K. A, 2013).
Reference: Athmaselvi, K.A., Sumitha, P. and Revathy, B.J.I.A., 2013. Development of Aloe vera

based edible coating for tomato. International Agrophysics, 27(4).

Wax Coating:
Edible films showed good barrier properties, with water vapor permeability varying from
0.435–0.404 g mm/m2 day kPa. The addition o F. cernua extract showed significant
improvement in the transparency of films. The edible coating applied to tomato reduced
weight and firmness loss. The sensory evaluation proved that the product obtained is
acceptable for consumers. The edible coating added with F. cernua extract was the most
effective in inhibiting the growth of pathogenic fungi and the visual appearance at the
end of storage confirmed the beneficial effect of the edible coating (Judith Ruiz-
Martínez, 2020).
Reference: Ruiz-Martínez, J., Aguirre-Joya, J.A., Rojas, R., Vicente, A., Aguilar-González, M.A.,

Rodríguez-Herrera, R., Alvarez-Perez, O.B., Torres-León, C. and Aguilar, C.N., 2020. Candelilla wax
edible coating with flourensia cernua bioactives to prolong the quality of tomato fruits. Foods, 9(9),
p.1303.

Mineral Oil Coating:

We evaluated the effect of carnauba and mineral oil coatings on the postharvest quality
of tomato fruits (cv. “Grandela”). Stafresh 2505™ (carnauba) and Stafresh 151™
(mineral oil) coatings were applied on fresh tomatoes at two maturity stages (breaker
and pink). The quality of tomatoes was evaluated periodically at 0, 5, 10, 15, 21 and 28
days of storage at 10°C, plus 2 days at 20°C. For respiration rate analysis, tomatoes
were kept at 20°C for 16 days. At the beginning of the study, CO2 production was
reduced by 38 and 46% when applying the mineral oil coating on breaker and pink
tomatoes, respectively. In addition, early during the study, the mineral oil coating
showed suppression of ethylene biosynthesis at both maturity stages. Both coatings
reduced 30% PG activity of tomato tissue. At the end of storage, mineral oil coatings
delayed color changes and reduced weight losses for up 70 and 46% at the breaker and
pink stages, respectively. Respiration rate, color, weight loss and enzyme activity were
positively affected by mineral oil coating at both maturity stages. No effects on firmness,
titratable acidity and pH were found by the coating application. We concluded that
mineral oil coating could be a good alternative to preserve the quality and extend the
postharvest life of tomato fruit (Jorge Esteban de Jesús Dávila-Aviña, 2011).
Reference: de Jesús Dávila-Aviña, J.E., Villa-Rodríguez, J., Cruz-Valenzuela, R., Rodríguez-Armenta,
M., Espino-Díaz, M., Ayala-Zavala, J.F. and González-Aguilar, G., 2011. Effect of edible coatings, storage
time and maturity stage on overall quality of tomato fruits. American Journal of agricultural and Biological
sciences, 6(1), pp.162-171.
Yeast Antagonists in Combination with Hot Water Treatment:
Hot water treatment (HWT) and two yeast antagonists, Candida
guilliermondii and Pichia membranaefaciens were investigated separately and together
for controlling Botrytis cinerea, and natural infection in tomato fruit stored at 20 °C.
Applied separately, both HWT and antagonists inhibited decay caused by B. cinerea,
and natural infection. The combination of antagonists and HWT showed better control
efficacy. Application of HWT did not affect the growth of C. guilliermondii and P.
membranaefaciens in tomato wounds, while HWT induced significant increase in the
activities of phenylalanine ammonia-lyase (PAL), chitinase (CHI) and β-1,3-glucanase in
fruit. The mechanism by which HWT enhanced the biocontrol efficacy of the
antagonistic yeasts may be related to the elicitation of biochemical defense responses
in tomato fruit. The combination of antagonistic yeasts and HWT could be a promising
method for the control of postharvest diseases of tomato fruit (YuanyuanZong, 2010).
Reference: Zong, Y., Liu, J., Li, B., Qin, G. and Tian, S., 2010. Effects of yeast antagonists in

combination with hot water treatment on postharvest diseases of tomato fruit. Biological Control, 54(3),
pp.316-321.

Hot Water Treatments:

Healthy hybrids; 5047, 935 and 55 of tomato fruits were used in this study. The naturally
decayed and the artificially inoculated fruits were treated with hot water at 45, 50 and 55
0C, for three, five and seven minutes. Our results showed that treatment at 550C for
seven minutes have the highest effect to prevent decay development in both naturally
and artificially inoculated fruits with G. candidum and significantly decreased the decay
in the artificially inoculated fruits with B. cinerea and A. alternata. Moderate effects at
500C and 450C were observed. Measuring the quality parameters of tomato fruits
showed increased firmness, decreased weight loss and high content of the total soluble
solids for hot water-treated fruits (Manal M. Yasser, 2019).
Reference: Yasser, M.M., Marzouk, M.M., Kamel, T.A. and Naaffa, A.M., 2019. Effect of hot water

treatment on postharvest fruit rots and quality of tomato fruits. Plant Archives, 19(2), pp.2325-2334.
Radiation Combination with Hot Water Treatment:
The combined hot water and radiation treatment acted synergistically on fungal
development resulting in 1.7% and 10.0% infection by B. cinerea and R. stolonifer,
respectively, after 5 days at 23°C compared with 67% and 100% infection in the non-
treated controls. Under natural infection conditions, hot water dip followed by irradiation
at 0.5 KGy totally eliminated decay by Alternaria alternata during 8 days at 23°C. All
treatments caused more rapid fruit softening, with 20% soft fruit in the combined treated
fruit compared with zero soft fruit in the non-treated control (R.Barkai-Golan, 1993).
Reference: Barkai-Golan, R., Padova, R., Ross, I., Lapidot, M., Davidson, H. and Copel, A., 1993.

Combined hot water and radiation treatments to control decay of tomato fruits. Scientia
horticulturae, 56(2), pp.101-105.

Effect of Radiation:
In tissues directly exposed to the radiation, ascorbic acid content was decreased and
lycopene accumulation and protopectin solubilisation were blocked. For intact fruit, the
respiratory climacteric was depressed, but ethylene production was enhanced following
the radiation stress. Radiation injury blocks both the initiation and the progress of
ripening (Adegoke S. Adegoroye, 1987).
Reference: Adegoroye, A.S. and Jolliffe, P.A., 1987. Some inhibitory effects of radiation stress on

tomato fruit ripening. Journal of the Science of Food and Agriculture, 39(4), pp.297-302.

Titavit treatment:
Titavit treatment had considerable effects on the biological ripeness and storability of
tomato fruits. It caused 15–20% yield increase, and 17–39% increase in vitamin C, 8–
12% in total organic acid, 15–25% in the sugar content of tomato fruit. Although the
treated fruits contained lower amount of carotenoids their beta-carotene content was
higher /about 20% than that of the control ones. The decrease in the content of red
pigments at the final stage of ripeness of treated fruit was accompanied by highly
significant increase in the activity of Lipoxygenase enzyme which coincided also with
the decrease in the Lipid content of those fruits (P.A. Biacs, 2020).
Reference: Biacs, P.A., Daood, H.G., Czinkotai, B., Hajdú, F. and Kiss-Kutz, N., 1987, August. Effect

of Titavit treatment on the dynamics of tomato fruit ripeness. In I International Symposium on Vegetables
for Processing 220 (pp. 433-438).
Chemical Treatment:
The fruits were prepared for eight treatments with three replications in completely
randomized design (CRD). Physio-chemical analysis of the fruit was made in seven
days. The results indicate that the role of CaCl 2 as an aspect of ethylene absorbents 2
and delay of ripening rates by facilitating retention of firmness, quality and improving
shelf life. Tomatoes treated with CaCl 2 concentrations and covered with ventilated
polythene bags were found to be best suited to 2 the presence for more than a month
without much affecting quality. Statistically significant (P <0.01) minimum loss of
physiochemical characteristics was observed on fruits treated with 8% CaCl 2 and
packed in ventilated 2 polythene cover as compared to the control. Thus, it could be
concluded that ethylene absorbents in conjugation with controlled storage atmosphere
may have a prominent commercial potential to prolong shelf life of tomato fruits and
reduce economic losses (Genanew., 2013).
Reference: Genanew, T., 2013. Effect of post-harvest treatments on storage behavior and quality of

tomato fruits. World Journal of Agricultural Sciences, 9(1), pp.29-37.

References
Adegoke S. Adegoroye, P. A. J., 1987. Some inhibitory effects of radiation stress on tomato fruit ripening.
science of food and agriculture, Volume vol 39, pp. 297-302.

AsgarAli, e., 2010. Gum arabic as a novel edible coating for enhancing shelf-life and improving
postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology,
Volume vol 58, pp. 42-47.

Athmaselvi K. A, e., 2013. Development of Aloe vera based edible coating for tomato. International
Agrophysics.

Genanew., T., 2013. Effect of Post Harvest Treatments on Storage Behavior and Quality of Tomato Fruits.
World Journal of Agricultural Sciences, pp. 29-37.

Jorge Esteban de Jesús Dávila-Aviña, e., 2011. Effect of Edible Coatings, Storage Time and Maturity Stage
on Overall Quality of Tomato Fruits. American Journal of Agricultural and Biological Sciences.

Judith Ruiz-Martínez, e., 2020. Candelilla Wax Edible Coating with Flourensia cernua Bioactives to
Prolong the Quality of Tomato Fruits. Foods, Volume vol 9.
Manal M. Yasser, M. M. M. T. A. K. a. A. M. A. N., 2019. EFFECT OF HOT WATER TREATMENT ON
POSTHARVEST FRUIT ROTS AND QUALITY OFTOMATO FRUITS. Plant Archives, Volume vol 19, pp. 2325-
2334.

P.A. Biacs, H. D. B. C. F. H. N. K.-K., 2020. EFFECT OF TITAVIT TREATMENT ON THE DYNAMICS OF

TOMATO FRUIT RIPENESS. ISHS Acta Horticulturae, pp. 433-438.

R.Barkai-Golan, R. I. M. H. e., 1993. Combined hot water and radiation treatments to control decay of
tomato fruits. Scientia Horticulturae, Volume vol 56, pp. 101-105.

YuanyuanZong, e., 2010. Effects of yeast antagonists in combination with hot water treatment on
postharvest diseases of tomato fruit. Biological Control, Volume vol 54, pp. 316-321.