Asian Food Science Journal

  • About
    • About the Journal
    • Submissions & Author Guideline
    • Accepted Papers
    • Editorial Policy
    • Editorial Board Members
    • Reviewers
    • Propose a Special Issue
    • Printed Hard copy
    • Subscription
    • Membership
    • Publication Ethics and Malpractice Statement
    • Digital Archiving
    • Contact
  • Archives
  • Indexing
  • Publication Charge
  • Submission
  • Testimonials
  • Announcements
Advanced Search
  1. Home
  2. Archives
  3. 2019 - Volume 6 [Issue 2]
  4. Review Article

Submit Manuscript


Subscription



  • Home Page
  • Author Guidelines
  • Editorial Board Member
  • Editorial Policy
  • Propose a Special Issue
  • Membership

A Review on Postharvest Storage, Processing and Preservation of Tomatoes (Lycopersicon esculentum Mill)

  • Comfort Onyeche Ochida
  • Adams Udoji Itodo
  • Promise Adaku Nwanganga

Asian Food Science Journal, Page 1-10
DOI: 10.9734/AFSJ/2019/44518
Published: 21 December 2018

  • View Article
  • Download
  • Cite
  • Statistics
  • Share

Abstract


Tomato (Lycopersicon esculentum mill.) is one of the most widely cultivated and consumed horticultural crop globally. The numerous uses of tomatoes can be a contributing factor to its extensive production. It provides an ample and reasonable source of energy, body-building nutrients, and large deposits of vitamins and minerals. The fresh produce are readily available in abundance during the harvest season but due to short postharvest life they are only edible for a very short period of time, except they are quickly and properly stored and preserved. Storage and processing technologies have been employed for centuries to transform perishable fruits and vegetables such as tomato into safe, delicious and stable products. To ensure continuous supply of raw materials for processors, storage is a basic requirement and in addition storage also prolongs the length of the processing season and helps provide continuity of product supply throughout the seasons. The aim of this review paper was to look into the postharvest storage and preservation methods utilized by tomato farmers and processors to ensure nonstop supply of the crop.


Keywords:
  • Tomato
  • preservation
  • season
  • storage
  • postharvest
  • processor and perishable
  • Full Article - PDF
  • Review History

How to Cite

Ochida, C. O., Itodo, A. U., & Nwanganga, P. A. (2018). A Review on Postharvest Storage, Processing and Preservation of Tomatoes (Lycopersicon esculentum Mill). Asian Food Science Journal, 6(2), 1-10. https://doi.org/10.9734/AFSJ/2019/44518
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver
  • Abstract View: 2215 times
    PDF Download: 2983 times

Download Statistics

Downloads

Download data is not yet available.
  • Linkedin
  • Twitter
  • Facebook
  • WhatsApp
  • Telegram
Make a Submission / Login
Information
  • For Readers
  • For Authors
  • For Librarians
Current Issue
  • Atom logo
  • RSS2 logo
  • RSS1 logo


© Copyright 2010-Till Date, Asian Food Science Journal. All rights reserved.