Extension of the shelf life of tomato fruit (Solanum lycopersicum) using wood ash
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Abstract
Despite the large volumes produced annually, postharvest decay is a significant challenge in the tomato industry. These losses are high due to poor storage technologies. This study investigated the preservative effect of wood ash on the physicochemical and microbiological quality of tomato (Lycopersicum solanum) fruits. Red, fully ripened tomato fruits were embedded separately in local wood ash (LWA) and the Azadirachta indica plant (AWA) ash. Fruits were stored at 28 ± 2°C in the ash for six weeks, and samples were analyzed weekly for spoilage signs and changes in physicochemical, nutritional, and microbiological contents. Results showed that wood ash effectively preserved the tomato fruits for four weeks, and the fruits maintained an acceptable quality up to this period. LWA showed a slightly better preservative effect regarding sensory attributes than AWA, with the latter offering a greater extent of deterioration. Control tomato fruits completely decayed within three days of storage. Both treatments increased the pH, titratable acidity, total sugars, weight loss, phenolics, ascorbic, and lycopene contents during storage. Microbial counts decreased during storage, with Enterobacter sp., Bacillus thuringiensis, and Aspergillus being the dominant organisms. These findings show that wood ash can extend the shelf life and preserve tomatoes’ nutritional and antioxidant content.
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