Post-harvest Handling Processes and Methods Affecting the Quality and

Shelf-life of Lycopersicon esculentum

A Quantitative Research Manuscripit presented in Notre Dame of

Cotabato- Senior High School

Kenneth Dave S. Bonggol

Karen Franz A. Caoagdan

Francis D. Coloso

Rica Patricia S. De Jesus

John Paul J. Juliano

Bai Sofia E. Oranon

Dian Jyn T. Solano

Jean-Yves L. Tronco

Notre Dame of Cotabato

S.Y. 2018-2019
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Chapter I

INTRODUCTION

a. Background of the Study

Post-harvest is a stage after the crop was harvested where in

processes and methods are immediately applied. Through the applied

processes and methods, food production losses can be prevented, the

marketing sales will increase, prevent losses of food production, help to

the increase of the marketing sales, and people can reduce or avoid

diseases-causing pathogens. Rural Agricultural Development Authority

(2015) stated that Post-Harvest Management greatly improves the quality

of gathered product for the market and decreases the level of damage in

weight and condition after the harvest, keeps up the great nature of the

gathered product for the market and lessens the level of damage in

weight and condition after the harvest. Therefore, the rack/stockpiling

life of the item is expanded. Procedures assumed a pivotal part in

keeping up quality and expanding time span of usability – are reaping,

precooling, cleaning and sterilizing, arranging and evaluating, bundling,

stockpiling, and transportation (Arah et al., 2016). Post-harvest

processes and methods such as the tools used for the harvesting

process, the container for storage, and cooling are considered for it can

greatly affect the quality and preservation of L. esculentum.

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In this experimentation, Lycopersicon esculentum commonly

known as tomato is being used since its production is rapid and present

in all seasons. The experimentation is conducted in order to identify the

appropriate handling processes and methods and to determine which is

more effective among those handlings practices for the preservation of

quality of the post-harvest L. esculentum.

The researchers have chosen this study to make people be aware

that proper post-harvesting processes and methods are important in our

food intake because it maintains food’s good quality and shelf life.

Tomato can be eaten in various ways and in an incalculable number of

dishes (Arah et al., 2016). It can be consumed crude in salads or as a

concentrate or sauce in numerous dishes and in drinks. Tomato and

tomato-based foods give a wide assortment of supplements and

numerous wellbeing related advantages of the body. Post-harvest loss is

a major problem obstructing tomatoes’ production in most developing

countries (Arah et al., 2016). Tomato being a perishable crop as an

outcome of its rich moisture content has short storage-life about 48

hours under tropical environments. Specialized post-harvest handling

processes and methods are required in order to lengthen the preservation

of the post-harvested crop. Failure to observe these specialized handling

processes and methods will result in drastic quantity of loss.

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b. Statement of the Problem

The study aims to identify the effective and proper handling

processes and methods that could affect the quality and shelf-life of

L. esculentum.

Specifically, it aims to answer the following questions:

1. What are the different handling processes and methods

used in post-harvest L. esculentum?

2. Which is more effective among the handling processes

applied on L. esculentum?

3. What are the qualities of L. esculentum in terms of:

a) Color

b) Size

c) Weight

d) Aroma

c. Scope and Limitation

This study focuses on the effect of proper post-harvest handling

practices on the quality and marketability of locally harvested

L. esculentum in Saguing, Makilala North Cotabato. It also covers the

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proper way of preservation technique that preserves the high quality of

harvested L. esculentum.

The findings of the study are applicable to all producers and

consumers. However, the study only focuses on the handling processes

and methods such as: proper harvesting this includes the handling and

the container that will be used for storage, the transport of tomato and

the process after the harvest such as which is only applied in

L. esculentum. With this, not all other effective handling processes were

identified.

d. Significance of the Study

This study will be beneficial to the following persons:

Farmers. It will give them the knowledge and information on more

appropriate harvesting processes and methods for their crops.

Retailers. This will give them information on post-harvest handling

processes and methods that would effectively lengthen the duration of

preservation or shelf-life of L. esculentum and to maintain its quality,

thus helping them reduce or avoid post-harvest losses which results with

increase in profitability for the retailers.

Consumers. It will equip them with awareness about the handling

processes that would alter the condition and quality of the tomato,
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thereby ensuring food safety and security that the produced or harvested

L. esculentum sent to end consumer is safe for human consumption.

e. Definition of Terms

To help the readers understand better the terms used in the study,

the following words are defined operationally:

Handling process – it refers on the methods on how the

tomato (L. esculentum) was

harvested

Lycopersicon esculentum – it refers to a red fruit which is harvested

using hands or tools and typically

used in various products and dishes

Post-harvest. – it is a stage after the crop was harvested

where in processes and methods

are immediately applied

Quality. – refers to the physical condition

(i.e. color, size, weight) of tomato

(L. esculentum)
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Shelf-life. – this refers on how long was the period or

duration of preservation of the tomato

(L. esculentum)

Chapter II

REVIEW OF RELATED LITERATURE

This chapter presents a review of related studies and literature

about the handling processes and methods and their effects on the

quality and shelf-life of Lycopersicon esculentum. All the information

gathered from books, journals, and internet sources. It scopes out the

significant data needed in the study.

A. Lycopersicon esculentum

Tomato, scientifically known as Lycopersicum esculentum is an

important and popular fruit vegetable grown in many parts of the world.

It is it recognized to have a wide range of uses and regarded as one of the

most profitable crops for off-season production.

Mueller et al. (2005) stated that tomato (Lycopersicon esculentum) is

classified under the Solanaceae family of flowering plants along with

eggplant (Solanum melongena), peppers (Capsicum annuum), and potato

(Solanum tuberosum). They are also recognized as Nightshades which

includes over 3,000 species that are considered as economically

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important because of their significance in agricultural function and

utility. In a published article by Rosales (2013) it was indicated that

tomato (L. esculentum) is rich in Vitamin C, Beta-carotene and lycopene

and is a common component to various dishes and can also be processed

into numerous products.

A.1. Varieties of L. esculentum

LaLiberte (2018) mentioned that more than 700 different

L. esculentum varieties are present in agriculture today.

Varieties of L. esculentum are identified through determining its

growth habit which is determinate and indeterminate classification

(Hemlani, 2012). As defined by Vanderlinden (2018), determinate

L. esculentum are ideal for container planting or in garden spaces

because of its programmed growth limit, growing to a defined

height and then setting their flowers and forming fruit

simultaneously. On the other hand, indeterminate tomatoes has

much longer period of growth and they require more staking

structure for support. It was described that indeterminate

L. esculentum has a continuous growth and would produce fruit

throughout the growing season.

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A.1.1. Apollo

In an article published by Hemlani (2012), the variety

of L. esculentum Apollo which is present here in the

Philippines was describe as a red-orange fruit, medium large

in size, and is oblong in shape. This variety of L. esculentum

is planted during the dry season and has an average of 35

days of growing season before being harvested.

A.1.2. Roma Tomatoes (L. esculentum)

In the Philippines, it is the most common variety of

L. esculentum which are widely used in the production of

commercial tomato sauce due to its natural thickening agent

(Ngo, 2013). Roma tomatoes are about 3 inches in diameter,

they are meaty and bright in color and are egg-shape

tomatoes (L. esculentum). It will take 73 to 80 days of

growing stage before it will reach its full maturity and be

ready for harvesting period.

A.1.3. Cherry Tomato (L. esculentum)

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Hemlani (2012) describe Cherry L. esculentum as red

orange in color, which has a medium size, and is spherical to

slightly oblong in shape. Cherry L. esculentum share some

similar characteristics with the plum tomatoes or commonly

known as grape tomatoes. These fruit vegetables are planted

during the wet and dry seasons and are harvested after 50

days of growing season.

A.1.4. Beef Tomato (L. esculentum)

Beef Tomato or Beefsteak Tomatoes are large and

heavy varieties of L. esculentum they are approximately 4 to

6 inch in diameter (Ngo, 2016). Most of the varieties are

pink and red in color and due to their size they tend to look

thick and meaty. It will take 70 to 80 days for it to mature

before it will be harvested.

A.2. Uses of L. esculentum

Kimura and Sinha (2008) indicated that L. esculentum is one

of the most essential fruit-bearing vegetable in most developing

countries because it is not just processed for food, but also it is

widely used as research material for the study of fruit development

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as the results and findings obtained from the study can be

applicable to other plants, thereby making L. esculentum serve as a

scientific model to the family of Solanaceae.

On the medical uses of L. esculentum. Nooralvandi (2016)

discussed that L. esculentum gain its medical value because of its

high concentration of lycopene that acts as antioxidant which

helps in lowering risk of cardiovascular diseases, inhibiting

osteoporosis, minimizing systemic inflammation, etc. Gill (2017)

listed facts on the health-related uses of L. esculentum some of

these are protection against cancer, lowering the risk of diabetes,

protection for eyes against light-induced damage, and aid for

normal bowel movement.

A.3. Advances in L. esculentum Today

Minter (2016) revealed that there are new improvised

varieties of tomatoes (L. esculentum) today which has high

tolerance from diseases, earlier ripening periods, and high

tolerance from mechanical injuries, but still are easy to slice and

has maintain its great flavor. However, it was stated by Tabb

(2017) that for past decades, commercially grown L. esculentum

gradually lost their natural flavor. It was discovered that due to the

breeding processes applied on L. esculentum to make it larger in

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size and resistant over diseases was the main reason that

minimized the chemical components that gives L. esculentum its

distinct flavor.

B. Handling Processes and Methods

Bachmann and Earls (2000) pointed out the significance of post-

harvest practices in maintaining the quality and storage-life of harvested

fruit and vegetable crops. Proper production methods, careful reaping of

crops, appropriate packaging, storage, and transportation all contribute

to the quality of produced horticultural crops. If these conditions are not

met, losses will become as a result. Mopera (2016) revealed that post-

harvest losses in the Philippines has reached of up to 50% which was

recorded from the initial harvesting, grading, packaging and

transportation from field to storage and distribution to the consumers.

This is commonly caused by the lack of post-harvest infrastructures and

facilities and the handling and distribution system that we have.

B.1. Pre-cooling

Pre-cooling is the first and most significant step for

temperature management after crops are already harvested

(Bachmann and Earls, 2000). It is one of the most important

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factors that constitutes the quality and shelf-life of fresh fruits and

vegetables. In a review made by Arah et al. (2016) pre-cooling

reduces the effect of microbial activity, metabolic activity,

frequency of respiration, and production of ethylene, whilst

reducing the moisture loss and decay, thereby maintaining the

quality and shelf-life of the horticultural crops.

B.2. Cleaning and Disinfecting

Ahorbo et al. (2016) stated that proper hygiene plays a major

consideration for the part of the farmers because food borne

illnesses and postharvest diseases has high possibility of being

transmitted to end use of consumers. In an article published by

Crisosto et al. (2002) it was discussed that the main objective of

post-harvest handling is to reduce crop injuries. The common

factor that causes post-harvest diseases is the penetration of

pathogens into the surface wounds created by mechanical or

insect injuries. Bachmann and Earls (2000) revealed that E. coli,

Salmonella, Chryptosporidium, Hepatitis, and Cyclospera are

among the disease-causing organisms that have been transferred

via fresh fruits and vegetables. Disinfection employs the use of

chemical treatments such as chlorine, iodine, ozone, or peroxide,

 13

these are used to destroy pathogenic bacteria, fungi, viruses, cysts,

and other microorganisms (Mishra, Abrol, & Dubey, 2018).

B.3. Sorting and Grading

One of the most significant methods in packaging and

marketing of horticultural crops is sorting and grading (Anku et

al., 2016). As defined by Yadav, Singh, and Goyal (2014), sorting is

the elimination or separation of diseased or infected fruits and

vegetables from the healthy and sanitized ones. Grading on the

other hand is the process of classifying crops based on their color,

size, and stage of maturity which is generally done manually.

These processes are essential in maintaining the storage-life and

quality of post-harvested crops because it contributes in inhibiting

the spread of infectious pathogens from bad quality crops to

healthy and clean fruits and vegetables.

B.4. Packaging

Packaging is responsible in enclosing the harvested crops to

protect it from physical injuries, tampering, and contaminations

 14

from various sources. Watson et al. (2016) stated that packaging

plays a major role in the fruit and vegetable transportation chain.

As mentiond by Arah et al. (2016), packaging is also one of the

significant aspects to take note in addressing postharvest losses in

fruits and vegetables because most of used materials for packaging

do not provide adequate protection for the produced or harvested

horticultural crops such as woven baskets which has rough

surfaces and edges that can cause mechanical injuries, wooden

crates which has the tendency of creating compressive forces onto

the crops located at the base of the crate, and nylon sacks which

does not allow proper ventilation that results to the build-up of

heat. Shrikant (2005) concluded that plastics have placed a major

role as an efficient packaging material, apart from cost

effectiveness they can provide enough protection to the fresh

produce from microbial contamination, moisture, weight loss and

also regulating the ethylene production in the package.

B.5. Storage

Arah et al. (2016) indicated that storage contributes in

lengthening the season of processing and provides continuity of

commodity supply throughout the season. Tomato has very high

moisture content, thereby making it difficult to be stored at

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ambient temperatures for a long period of time. As studied by

Campbellh (2013), field crates that are properly ventilated and

have several layers of shredded paper are ideal for storing in order

to avoid squeezing, compression, and damage to the harvested

tomatoes (L. esculentum).

Related Studies

Post-harvest handling procedures is one of the main factors that

needs a major consideration in ensuring that the commodity has good

quality, safe for human consumption, and has a longer storage-life.

According to Lee (2000) one of the most essential qualities of

horticultural crops is its nutritional content such as vitamin C which

includes ascorbic and dehydroascorbic acid. This nutritional quality

factor can be influenced and altered by maturity and harvesting

procedures and post-harvest handling practices. The mechanical injuries

and bruises that these practices cause are the main factor that

diminishes its quality.

Another study indicated that there are changes in major

antioxidant of tomatoes (L. esculentum) during post-harvest storage. On a

study conducted by Toor and Savage (2005) that aims to identify the

implication of storage on the overall nutrional content of tomatoes, it was

 16

revealed that storage temperature has increased the phenolics, ascorbic

acid, and lycopene content of L. esculentum.

Similarly, Sammi and Masud (2007) studied the effects of various

packaging systems on the quality and preservation of tomatoes (L.

esculentum). It was found out that treated L. esculentum has lengthen its

shelf- life for a longer period of time compared to the non-treated L.

esculentum. The treated tomatoes (L. esculentum) have maintained its

quality better than that of untreated. The nutritional properties, flavor,

texture, color, and overall acceptability of the L. esculentum were well-

preserved more in the treated L. esculentum.

On a study conducted by Nasrin et al. (2008) that aims to

determine the influence of post-harvest treatments on storage-life and

quality of tomato (L. esculentum), it was discovered that L. esculentum

treated with chlorination and packed in a polyethylene bag on favorable

and ambient condition resulted in substantial reduction in losses caused

by decay and weight loss. Through these processes and methods, the

composition and properties of L. esculentum was prolonged and its shelf-

life increased compared to non-treated tomatoes (L. esculentum)

Arah et al. (2015) conducted a study that aims to investigate the

on-farm and off-farm post-harvest factors that contributes to losses and

constraints on produced L. esculentum profitability, it was found out that

inappropriate harvesting stages, extreme field temperature, improper

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harvesting containers, poor farm sanitation, improper packaging

materials, limited access on roads, inappropriate transportation system,

and lack of processing facilities are some of the challenges confronting

the production of tomato (L. esculentum) that poses a great threat on

attaining and exploiting the overall benefits of this horticultural crop.

C. Conceptual Framework

Post- harvest Handling Quality and Shelf-life

Processes and Methods of L. esculentum

 Pre-cooling  Color
 Cleaning  Size
 Sorting and grading  Weight
 Storage  Aroma
 Packaging
 Transportation

Figure 1: The Schematic Diagram of the Conceptual Framework of

the Study
 18

As shown in Figure 1, the researchers sought to examine the

quality and shelf-life of L. esculentum through the different post-harvest

handling processes and methods such as precooling, disinfecting and

cleaning, sorting and grading, storage, packaging, and transportation.

Chapter III

METHODOLOGY

This chapter presents the materials needed and equipment used in

the study. It also provides the post-harvest process and methods followed

along with the different tests conducted in the study.

1. Materials and Equipment

The materials used by the researchers include harvested

Lycopersicon esculentum, 4 Pre-cooling Containers, 13 Sorting and

Grading Containers, Weighing Scale, Shears, Cold Water (10°C),

4 Wooden Crates, 4 Plastic Containers, and 4 Egg Rack

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Containers, Digital Camera, Notebooks, and Pens, set of Gloves,

and Masks

2. Procedure

2.1 Preparation before Post-harvest

For the preparation before post-harvest, the farm assistant

harvested 100-200 kg amount of tomatoes (L. esculentum) using

pruning shears. The researchers prepared the containers and

the cold water (10°C) necessary for the pre-cooling process as

well as the other containers and the weighing scale for the

sorting and grading process. Another three different types of

containers are deployed (4 Wooden Crates, 4 Plastic Containers,

and 4 Egg Rack Containers) for packaging.

2.2 Pre-cooling Process

The harvested tomatoes (L. esculentum) were immediately

placed inside of 3 containers filled with cold water (10°C) and

1 separate container was used to place tomatoes (L. esculentum)

that will not undergone with the pre-cooling process.

The L. esculentum was left in there for about 10-15 minutes.

The researcher will compare the pre-cooled tomatoes

(L. esculentum) from the non-precooled tomatoes

(L. esculentum).
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2.3 Cleaning

After the tomatoes (L. esculentum) were pre-cooled, the

researchers cleaned the L. esculentum by rubbing it gently

using hands under clean running water. This process will help

in removing the dirt and bacteria on the surface of L.

esculentum after the harvesting process

2.4 Sorting and Grading

After the cleaning stage, the researchers sorted the

L. esculentum. The rotten, damaged, and bruised Tomato

(L. esculentum) fruits were removed from the healthy and clean

ones and were placed in a separate container. This process will

limit the spread of infection and diseases. Afterwards, the

grading process took place. L. esculentum were categorized and

were placed in 12 containers based on their color (green,

yellow/orange, red) and size (small, medium, large), 4

containers were used for each category.

2.5 Packaging

The tomatoes (L. esculentum) were placed in to three

different types of packaging containers (4 Wooden Crates, 4

Plastic Containers, and 4 Egg Rack Containers). This will test

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on which packaging method will be best used for maintaining

the shelf-life and quality of L. esculentum.

2.6 Storage

The packed tomatoes (L. esculentum) were stored inside a

refrigerator with a temperature of 7°C for about 1 week. This

will help in slowing the ripening process of L. esculentum and to

maintain its condition and quality. After 1 week the

L. esculentum packed in 3 different types of containers were

compared in terms of their size, color, and weight.

2.7 Transportation

The three different types of containers (4 Wooden Crates, 4

Plastic Containers, and 4 Egg Rack Containers) used for

packaging the tomatoes (L. esculentum) are placed inside a

vehicle and transported from Makilala to Cotabato City.

Afterwards, the researchers checked for the condition and

quality of tomatoes (L. esculentum) after all the other post-

harvest processes and methods were applied and utilized.

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