Name: Lorven Jane B. Flores Yr.

/Course/ Section: 3BSABE-C

Instructor: Engr. Loradel Llenado Date: 03/05/2023

Module 2: AB Products Processing and Storage

Activity 1. List Post-Harvest Operations of a specific commodity of the Philippines staple

products and give at least 1 by-product and provide factors that can affect its production.

I. Choose a commodity
Tomatoes are an essential part of our diets and are widely consumed globally.
Post-harvest management is an important step in ensuring the quality of tomatoes
and their safe consumption. Post-harvest operations refer to all activities that take
place after harvesting and includes sorting, grading, packaging, storage, transport,
and marketing (Harsh et al., 2018). Proper post-harvest management practices
help to maintain the quality of the produce, ensure food safety, and improve
market access and value (Debrah et al., 2016). This article will discuss the
importance of post-harvest operations for tomatoes, discuss current practices, and
suggest best practices.
Tomatoes (Solanum lycopersicum) are one of the most important crops in the
Philippines. According to a study published in the Philippine Journal of Crop
Science, tomato production in the Philippines has been increasing steadily since
the 1980s and is now among the top 10 vegetable crops in the country,
contributing greatly to the livelihood of Filipino farmers (Aquino, et al., 2018).
Tomatoes are grown in various parts of the Philippines, including the rainfed
lowlands, irrigated plains, and upland areas, making them a versatile crop suitable
for various agro-ecologies. Tomatoes are also highly nutritious, containing a wide
array of vitamins and minerals, making them an essential part of a balanced diet
(Ekpu, et al., 2018).

II. List of post-harvest operation

MANUFACTURING PROCESS
Industrial Scale
(Tomato Ketchup Production Process)

Developing quality tomatoes

1. Ketchup manufacturers must seek out the best quality tomatoes for their
product. Tomato varieties are developed which are superior in color, flavor,
texture, and yield. Consistency is an important factor, as slight variations in
tomato characteristics could alter the flavor and color of the finished product.
Preparing tomatoes
2. Tomatoes are harvested mechanically between June and July. The fruit is
commonly conveyed by water from the trucks into a flume, or an inclined
 channel. The water method washes the tomatoes and protects them from
bruising while they pass from the truck to the factory. The U.S. Department of
Agriculture or state inspectors approve and grade tomatoes to meet initial
requirements. The tomatoes are sorted, washed, and chopped. Next,
precooking, or scaling, in stainless steel vats preserves the tomatoes and
destroys bacteria.
Pulping
3. The chopped and precooked tomatoes are pumped into pulping machines, or
cyclones, which separate seeds, skins, and stems from the pulp. The pulp and
juice are filtered through screens and processed further into ketchup, though
some may be stored in a paste for use later in the year.
Adding ingredients and cooking
4. The pulp is pumped into cooking tanks or kettles and heated to boiling.
Foaming may occur if fresh tomato pulp is used, but can be corrected with
anti-foaming compounds or compressed air. Precise amounts of sweeteners,
vinegar, salt, spices, and flavorings are added to the tomato pulp. Most spices
are added early in the cooking process. To avoid excessive evaporation,
volatile spice oils and vinegar must be mixed in later. Onions and garlic can be
mixed in with the spices, placed in a separate bag, or chopped and added to the
pulp. Salt and sugar may be added at any stage of cooking though it is better to
add sugar later to prevent burning. The mixture cooks for 30-45 minutes and is
circulated by rotating blades installed in the cookers. The temperature must be
carefully regulated to insure absorption of the ingredients without
overcooking, which creates a flat body.
Finishing
5. Once the cooking is complete, the ketchup mixture passes through a finishing
machine. Finishers remove excess fiber and particles through screens, creating
a smoother consistency. The ketchup passes to a holding tank before further
processing.
6. The ketchup may be milled at higher temperatures and pressures to achieve a
smoother consistency.
Removing air
7. The ketchup must be de-aerated to prevent discoloration and growth of
bacteria. Excess air might also create unattractive air pockets and impede the
closure process.
Filling
8. To prevent contamination, the ketchup passes from the receiving tanks to the
filling machines at a temperature not lower than 190°F (88°C). The containers
are filled with the ketchup and immediately sealed to retain the freshness of
the product. Ketchup containers come in various sizes and shapes, including
 14-oz. bottles, No. 10 cans, pouch packs, room-service sizes, and single-serve
packets.
Cooling
9. The containers must be cooled to prevent flavor loss through stack burning,
which occurs when ketchup stays at high temperatures after cooking is
complete. Containers of ketchup may be cooled in cold air or cold water.
Labelling and packing
10. Finally, the ketchup containers are labeled and coded with product
information, including ingredients, date and location of manufacture, and
shelf-life. The bottled ketchup may be inspected again before shipping. The
entire process of ketchup manufacturing generally takes two to three hours.

III. By products
1. Tomato Juice: Tomato juice is a liquid made from tomatoes that has been
strained to remove the seeds and skin. It is usually made by pressing and
blending fresh tomatoes, but canned tomato juice is also widely available.

2. Tomato Paste: Tomato paste is a thick, concentrated tomato product made by

cooking down and straining tomatoes until most of the water has been
removed. It is typically sold in tubes, jars, or cans and is used as a base for
sauces, stews, and soups.

3. Tomato Sauce: Tomato sauce is a liquid made from tomatoes that has been
cooked and seasoned with herbs, spices, and other ingredients. It is typically
used as a base for pasta sauces, pizza sauces, and other dishes.
 4. Sun-Dried Tomatoes: Sun-dried tomatoes are tomatoes that have been dried in
the sun for several days or weeks until most of their moisture is removed.
They are often used as a seasoning or garnish and are available in many forms,
such as strips, slices, and powder.

5. Tomato Powder: Tomato powder is a dry seasoning powder made from

ground tomatoes that have been dried and pulverized. It is often used as a
seasoning in soups, stews, and sauces, and can also be used to add tomato
flavor to other dishes.

IV. Factors to be considered to extend shelf life of Sugar

1. Use of modified atmosphere packaging (MAP) techniques: Modified atmosphere
packaging (MAP) techniques can effectively extend the shelf life of tomatoes by
preserving their quality and extending the storage time (Kabata-Pendias, 2010).

2. Use of edible coatings: Edible coating technology can be used to extend the shelf
life of tomatoes by reducing water loss and controlling the respiration rate of tomatoes
(Ioannou et al., 2013).

3. Temperature control: Temperature control is an important factor to consider when

trying to extend the shelf life of tomatoes. Tomatoes should be stored at temperatures
 between 5°C and 10°C in order to preserve their quality and extend their shelf life
(Kumar et al., 2008).

4. Post-harvest treatments: Post-harvest treatments such as hot water treatment, wax

coating and ozone treatment can help extend the shelf life of tomatoes (Kumar et al.,
2010).
V. Possible losses
Post-harvest sucrose losses are driven by two factors, both of which result in limited
sugar recovery.
1. Mechanical damage: Mechanical damage is one of the most common factors
causing postharvest losses in tomato fruit. Physical damage to the fruits during
harvesting, handling and transportation can cause tomato fruit to rot, leading
to losses in quality and quantity (Hussain et al., 2017).
2. Microbial spoilage: Microbial spoilage is a major cause of postharvest losses
in tomato. Different microorganisms, such as fungi and bacteria, can cause the
fruits to rot and deteriorate (Salam et al., 2018).
3. Water loss: Water loss is a major factor that can affect the quality and shelf
life of tomato fruits. During storage, the fruits can lose water, resulting in
weight loss, shriveling and a decrease in quality (Rice and Schaffer, 2019).
4. Environmental conditions: Environmental conditions, such as temperature and
humidity, can affect the rate of postharvest losses in tomato fruits. Extreme
temperatures and high humidity can cause the fruits to spoil quickly (Bari et
al., 2018).
5. Physical Damage: Physical damage to tomatoes can occur during harvest,
transport and storage. Common methods of physical damage include bruising,
cracking and splitting. For example, tomatoes may be damaged by machinery,
rough handling and exposure to extreme temperatures (Kumar et al., 2018).
6. Pathogenic Infection: Pathogenic infection is a major cause of post-harvest
tomato losses. Bacterial and fungal diseases, such as black rot and gray mold,
can lower the quality and market value of tomatoes (Kumar et al., 2018).
7. Insect Infestation: Insects can cause post-harvest losses of tomatoes by feeding
on the fruit and spreading diseases. Common pest species include fruit flies,
weevils and aphids (Kumar et al., 2018).
8. Mechanical Injury: Mechanical injury is another cause of post-harvest losses
in tomatoes. This type of damage is usually caused by improper handling and
packaging of the fruit (Kumar et al., 2018).
9. Water Loss: When tomatoes are stored for prolonged periods of time, they can
suffer from water loss. This can lead to a reduction in size, weight and
nutritional value of the fruit (Kumar et al., 2018).
10. Sunburn: Sunburn can occur when tomatoes are exposed to direct sunlight for
extended periods of time. This can cause the skin of the fruit to become
discolored and reduce its market value (Kumar et al., 2018).
11. Heat Damage: Heat damage can occur when tomatoes are stored at high
temperatures for extended periods of time. This can cause the fruit to become
soft and reduce its market value (Kumar et al., 2018).
12. Cold Damage: Cold damage can occur when tomatoes are stored at low
temperatures for extended periods of time. This can cause the fruit to become
discolored and reduce its market value (Kumar et al., 2018).
13. Ethylene Damage: Ethylene is a naturally occurring plant hormone that can
cause post-harvest losses in tomatoes. High levels of ethylene can cause the
fruit to ripen prematurely and reduce its market value (Kumar et al., 2018).
14. Nutrient Loss: Nutrient loss can occur when tomatoes are stored for extended
periods of time. This can lead to a reduction in nutritional value and
marketability of the fruit (Kumar et al., 2018).
15. Shrinkage: Shrinkage is a common cause of post-harvest losses in tomatoes.
This occurs when the fruit loses water, which can reduce its size and weight
(Kumar et al., 2018).
16. Oxidation: Oxidation can occur when tomatoes are exposed to air for extended
periods of time. This can cause the fruit to become discolored and reduce its
market value (Kumar et al., 2018).
17. Decay: Decay is a common cause of post-harvest losses in tomatoes. This can
occur due to fungal and bacterial infections and reduce the quality and
marketability of the fruit (Kumar et al., 2018).
18. Desiccation: Desiccation is a common cause of post-harvest losses in
tomatoes. This occurs when the fruit loses water, which can reduce its size and
weight (Kumar et al., 2018).
19. Chilling Injury: Chilling injury is a common cause of post-harvest losses in
tomatoes. This occurs when the fruit is stored at temperatures that are too low,
which can reduce its quality and market value (Kumar et al., 2018).
VI. Diagram

Figure 1. Traditional Making of Tomato Ketchup at Industrial Scale

Figure 2. Present way of Making Tomato Ketchup

Ketchup manufacturers continue to improve the quality of ketchup by

developing tomato strains that are superior in color, flavor, and firmness. Tomato
hybrids are also engineered to improve resistance to disease and rot, thus decreasing
the reliance on chemical pesticides.
In the 1990s, in response to consumer demand for more healthful foods,
ketchup manufacturers created low-calorie, low-salt ketchup alternatives. The
increasing popularity of Spanish salsas and marinades also influenced manufacturers
to develop salsa-style ketchups which were lower in sugar content. Packaging
technology continues to improve as consumers demand safer, more convenient, and
recyclable containers

Schematic Diagram for the Production of

Tomato Ketchup in an Industrial Scale
VII. Reference

Bari, M.A., Rahman, M.M., Hossain, M.A., 2018. Physiological and biochemical changes of

tomato (Solanum lycopersicum L.) fruits during storage. Bangladesh J. Bot. 47, 1067–

1071.

Hussain, F., Anjum, S., Rehman, S., 2017. Postharvest losses of tomato and their control.

Pak. J. Bot. 49, 1007–1009.

Rice, E.W., Schaffer, B., 2019. Postharvest physiology and handling of fresh tomatoes.

HortTechnology 29, 634–642.

Salam, M.A., Hossain, M.A., Islam, S., 2018. Postharvest losses and microbial spoilage of

tomato fruits in Bangladesh. Pak. J. Bot. 50, 551–556.

Kumar, A., Singh, S., Yadav, D., & Negi, S. (2018). Post-harvest losses of tomato and their

management. International Journal of Pharmacognosy and Phytochemical Research,

10(3), 647-653.

Ioannou, I.A., Kontominas, M.G., & Kiosseoglou, V. (2013). Edible coating technology:

Effect on postharvest quality of fresh-cut tomatoes. Postharvest Biology and

Technology, 79, 1-9.

Kabata-Pendias, A. (2010). Trace elements in soils and plants. Boca Raton, FL: CRC Press.

Kumar, S., Shikha, A., & Prakash, O. (2008). Effect of postharvest treatments on shelf life

and quality of tomato fruits. Scientia Horticulturae, 115(3), 264-269.

Kumar, S., Shikha, A., & Prakash, O. (2010). Postharvest treatments and storage of tomato

fruits. Scientia Horticulturae, 126(4), 410-416.

Debrah, A. Y., Turay, H.T., & Amponsah S.K. (2016). Post-harvest management of tomato

(Lycopersicon esculentum) for food security and poverty alleviation in West African

cities. International Journal of Food Science and Nutrition, 3(3), 1-9.

Harsh, P.K., Rana, P., & Tiwari, G. (2018). Post-harvest management of tomato

(Lycopersicon esculentum Mill.): A review. Indian Journal of Plant Physiology,

23(4), 472-477.

Aquino, P. S., Navarrete, R. O., & Lopez, C. R. (2018). Tomato Production in the

Philippines. Philippine Journal of Crop Science, 43(2), 117–123.

Ekpu, V., Oladipupo, O. M., & Oke, D. T. (2018). Nutritive Values of Tomato (Solanum

lycopersicum L.) Fruit: A Review. Nigerian Food Journal, 36(2), 127–134.