摘要：The estimated total postharvest loss of tomatoes in Nigeria is about 60% despite being 13th producer in the world. This translates to huge loss which prompted the search for simple postharvest treatments to extend the storage life of fresh tomatoes. The present study investigates the effects of various postharvest dips (D1= dip in tap water, D2= dip in 200 ppm NaOCl and NaOCl for 5 minutes each, D3= dip in 200ppm NaOCland C6H7KO2 for 5 and 1 minutes respectively). Tomatoes were harvested and conveyed to site early in the morning. They were sorted, divided into 3 kg lots and given the postharvest dips. Physico-chemical parameters of the fruits were analyzed on the first day and thereafter every three days for a period of 24 days. Data generated were analyzed using GLM of SAS and means separated using LSD. Results of the effect of postharvest dips revealed that dip in 200 ppm NaOCl and 1% CaCl2 for 5 minutes each has significant effect on the quality parameters of tomato fruits compared to other dips. Based on the result it can be concluded that this was the best dip and is hereby recommended for use.
关键词：Quality; Dips; Tomato; Postharvest; Storage and Kura.
