Photosensitisation combined with ozone gas delays the postharvest ripening of stored tomato

Tomato faces pathogen attack which is a major cause of postharvest losses. The present study is carried out to minimise its postharvest losses and to extend its shelf life by physical elicitors such as photosensitisation, ozone and UV-C. The quality of the fruit was evaluated by the quantitative analysis of physico-chemical, biochemical and enzymatic assay at a regular interval of 5 d during storage. The results showed significantly higher levels of total phenols, ascorbic acid, carotene, lycopene and the antioxidant activity throughout their storage as compared to control. The fruits of T5 group (photosensitisation and ozone gas treatment) remained marketable up to 40 d, while the non-treated fruits were acceptable up to 22 d. The nutritional quality of stored tomato was also found better in treated fruit than control. These results suggest that the photosensitisation and ozone is found effective in the postharvest extension of tomato and maintaining their nutritional quality.