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The study evaluated the effect of wood by-product on the storability of fresh breaker tomato. The samples (Kerewa variety) were harvested, cooled by aeration and divided into three lots (B0=control; B1=1: 1, tomato: wood by-product; B2=1: 2, tomato: wood by-product). They were kept in uniformly sized paper carton (170 mm×120 mm×140 mm) on the shelf for 28 days. The organoleptic properties of the stored tomatoes were assessed on 5-point hedonic scale, as well as the physicochemical properties (moisture, pH, acidity, and soluble solids), carotenoids, vitamin C content and mineral analysis. Result showed that; B1 and B2 were significantly (p<0.05) higher Original Research Article Lawal et al.; JSRR, 22(4): 1-10, 2019; Article no.JSRR.47443 2 than control in colour, appearance and overall acceptability while no significant (p<0.05) difference was observed between B1 and the control in firmness and odour. Weight or moisture loss (%) and decay incidence were higher in control than both B1 and B2. Moisture content (MC) reduced significantly (p<0.05) in sample B2 while no significant (p>0.05) difference was observed in control and B1 after 28 days storage. The pH of B1 was significantly (p<0.05) lower than B2 and the control but the β-carotene and vitamin C of B1 was significantly (p<0.05) higher than B2 and control. Wood by-product had shown some potentials for post-harvest handling of fresh breaker tomato most especially when used at ratio 1: 1 (w/w %).

Wood by-Product as Storage Material for Post-Harvest Management of Tomato (Solanum lycopersicum L.) at Breaker Stage