Author:
Ambika Karki, Ebha Dawad

Doi: 10.26480/faer.02.2022.100.103

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

To minimize post-harvest losses, tomato post-harvest handling procedures are crucial. The tomato (Lycopersicum esculentum) is one of the vegetables that is grown and consumed the most all over the world. A healthy, balanced diet includes tomatoes as well. Minerals, vitamins, vital amino acids, and antioxidant qualities are abundant in tomatoes. Tomatoes have a short shelf life and are extremely perishable. Post-harvest management procedures are therefore necessary to satisfy the rising population’s need for food while minimizing losses. Tomato post-harvest losses are primarily brought on by incorrect sorting and grading, in appropriate packaging, improper packaging without removing field heat, lack of storage facilities, and poor transportation. The quality and shelf life of tomato fruit is greatly impacted by handling procedures such as harvesting, precooling after harvest, washing and disinfecting, sorting and grading, packaging, storage, and transportation. Additionally, there are a variety of creative packaging and storage methods, including refrigeration storage, changed atmosphere packaging, and intelligent packaging. This review article mainly focuses on the different ways to reduce post-harvest losses of tomatoes thereby securing food security.