Postharvest quality of tomato fruit (Solanum lycopersicum ‘Harir’) improves with hot water treatment

Document Type : Original Article

Authors

1 PhD student, expert of Agricultural and Natural Resources Research Center, Isfahan, Iran,

2 PhD alumni, Department of horticulture, Faculty of agriculture, Islamic Azad University of Isfahan (Khorasgan) Branch,

10.22091/ijpb.2025.13884.1004

Abstract

This study aimed to assess the effects of hot water treatment on the postharvest physicochemical and biochemical characteristics of 'Harir' tomatoes, focusing on shelf life, nutritional quality (including lycopene and TSS), and overall fruit integrity during ambient storage. Treatments were: control (no washing) and hot water immersion at 25°C, 45°C, and 50°C and checking shelf life during 14 days. A completely randomized design was used for this experiment with four replications. Based on the results, maximum weight occurred in samples treated with 25°C; the control retained more firmness, pH significantly increased in fruits treated at 50°C. A significant increase in TSS was observed in the 45°C treatment. The highest weight loss (11.06%) occurred in the control group by day 14, whereas the lowest weight loss (12.41%) was recorded in the 50°C treatment. Lycopene content was also significantly influenced by heat treatment. The highest lycopene concentration was recorded in the 45°C treatment on day 7. Overall, mild hot water treatment at 25°C was effective in maintaining fruit weight and postharvest quality, while higher temperatures improved lycopene content but led to increased pH and softening. These findings suggest that controlled hot water treatment can be an effective postharvest strategy for extending shelf life and improving nutritional quality of 'Harir' tomatoes.

Keywords

Iranian journal of postharvest biology
Volume 1, Issue 1 - Serial Number 1
September 2025
Pages 48-53

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