Enhancing Tomato Shelf Life Using Selected Plant Extracts and Mushrooms

Abstract

This study aimed to investigate the effect of selected plant extracts and mushrooms on the shelf life of tomatoes. The impact of various plant extracts on the shelf life and quality of fresh tomatoes presents promising opportunities for extending their storage duration while maintaining their freshness and nutritional value. Through the exploration of natural compounds found in plants, such as essential oils, polyphenols, and flavonoids, researchers have identified several strategies to inhibit microbial growth and oxidative deterioration in tomatoes.  Tomatoes have a short shelf life due to their climacteric nature. The current work was conducted to extend the shelf life of fresh tomatoes with Cassia fistula, aloe vera, and mushroom plant extract coatings. After that about nine sets were prepared. In each set, the relevant extracts were sprayed on the daily one time for five days. The results revealed that the weight loss of tomatoes after the 5th day was minimal by Cassia fistula extract. Moreover, the trend of weight loss in tomatoes was: Cassia fistula extract < Aleo vera extract < mushroom extract. In conclusion, the utilization of plant extracts represents a promising approach to enhancing the shelf life and quality of fresh tomatoes, offering sustainable and natural alternatives to synthetic preservatives. Continued research in this area holds the potential to unlock new strategies for preserving fresh herbs and improving food security.