Effects of kaffir lime peel extract and ginger extract on the postharvest quality of tomato
Harvested tomatoes are very sensitive to changing environments and rough handling techniques. This practice becomes a major challenge to the sellers either for fresh market or long-distance market to maintain the quality and prolong its shelf life. Fungal disease and mechanical injuries due to imp...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2020
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| Online Access: | http://journalarticle.ukm.my/17248/1/49_04_33.pdf http://journalarticle.ukm.my/17248/ http://www.mabjournal.com/index.php?option=com_content&view=article&id=1070&catid=59:current-view&Itemid=56 |
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| Summary: | Harvested tomatoes are very sensitive to changing environments and rough handling techniques. This practice becomes a
major challenge to the sellers either for fresh market or long-distance market to maintain the quality and prolong its shelf life.
Fungal disease and mechanical injuries due to improper handling practice will deteriorate the fruits, thus reducing the customer’s
acceptability and its market value. This study was aimed to provide a low-cost technique by evaluating the potential of aqueous
kaffir lime peel extract (KLE) and aqueous ginger extract (GG) in maintaining the quality of tomatoes. For this purpose,
healthy tomatoes at stage 5 were dipped in 20% GG, 25% KLE and 50% KLE before incubated at room temperature. The
data on postharvest parameters namely weight loss, firmness, total soluble solids (TSS), and lycopene content were recorded
at two days intervals. The results show that 25% KLE and 50% KLE recorded a good promising agent to maintain the
quality of tomatoes. Also, treatment of tomatoes with 50% KLE can significantly preserve the weight, firmness, TSS, and
lycopene content of the fruits. None of the tomatoes treated with 20% GG showed significant results in this study. The
output of this study will provide important information on the potential of KLE and GG in prolonging the shelf life of
tomatoes. |
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