Preservation of Fresh Tomatoes using Biochemical Treatments: A Systematic Review

Abstract

A wide range of biochemical treatments have been proposed to control microbial spoilage of tomatoes, but the relative efficacy of these treatments is unclear. This review examines the most commonly used biochemical treatments for tomatoes, intending to provide insights into their effectiveness and limitations. The review concludes that there is no single biochemical treatment that is universally effective for controlling microbial spoilage of tomatoes. The most effective treatment will vary depending on the specific conditions of storage and the variety of tomatoes being treated. However, the review provides valuable insights into the relative efficacy and limitations of the most commonly used biochemical treatments. This information can help researchers, growers, and handlers to make informed decisions about the best way to control microbial spoilage of tomatoes.