The effects of post-harvest essential oil applications on storage time and fruit quality in tomato (Solanum lycopersicum)

In this study, the effects of post-harvest essential oil applications on storage period time and fruit quality of tomatoes harvested at the same maturity were investigated. Two different essential oils (rosemary oil and sage oil) were used in the study. These oils were applied in different doses (0, 300, 600, 900 ppm) in tomato fruits as dipping. , Tomato fruits were kept under cold storage conditions and shelf life. Cold storage was carried out for 30 days at +5°C and %90-95 relative humidity. Physical and biochemical analysis were performed every 5 days (0, 5, 10, 15, 20, 25, 30 days) during cold storage. For the shelf life, samples taken from the cold storage on the 5th, 10th, 15th, 20th, 25th and 30th days were stored for 2 days at +20°C and 60-65 relative humidity and physical and biochemical analyzes were performed. As a conclusion, it was determined that all application groups of sage and rosemary oils were more effective in maintaining the quality of tomato fruits compared to control application. The effect of sage and rosemary oil application groups on weight loss, fruit color, decay rate and ascorbic acid content and content was more pronounced and positive than control group. Considering the quality parameters of the stored tomatoes, the most effective application of sage oil application was determined as 600 ppm and 900 ppm doses. The chemicals used in the crops after harvesting is an important problem due to the residue leaving and is one of the important factors affecting human health negatively. The use of essential oils obtained from plants in post-harvest storage is thought to be an alternative method for chemicals that have negative effects on human health and the environment while avoiding product losses that may occur during storage in tomato fruits Key Words: Tomato, Storage, Shelf-life, Essential oil, Quality