Enhancing Postharvest Quality and Shelf-Life of Tomato (Solanum lycopersicum L.) Fruits Through Salicylic Acid Treatment: Implications for Agricultural Practices in Benue State, Nigeria

Ugoo, T. R. *

Department of Crop Production, Joseph Sarwuan Tarka University, P.M.B. 2373, Makurdi, Nigeria and Center for Food Technology and Research (CEFTER) Benue State University, Makurdi, Nigeria.

Ugese, F. D.

Department of Crop Production, Joseph Sarwuan Tarka University, P.M.B. 2373, Makurdi, Nigeria and Center for Food Technology and Research (CEFTER) Benue State University, Makurdi, Nigeria.

Adoyi, R. E.

Department of Crop Production, Joseph Sarwuan Tarka University, P.M.B. 2373, Makurdi, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Tomato fruits have a high nutritional value and are beneficial to health. However, losses frequently occur after harvest, because they are perishable. Salicylic acid (SA) can be used to preserve fruit quality and maintain their nutritional contents during storage. Therefore, this study was conducted to investigate the effects of applications of SA at different concentration on the physicochemical properties and shelf-life of tomato fruit. For this purpose, two tomato varieties (Padma F1 and local variety) fruits received postharvest applications of salicyclic acid at 0g/l (control), 10g/l, 20g/l and 30g/l and the fruits were stored for 26 days at ambient conditions (temperature of 30.80C to 33.50C and relative humidity of 55% to 68%). The postharvest application of salicyclic acid (SA), particularly at higher concentration (30g/l), preserved and maintained fruit firmness, slowed weight loss, and higher values of pH, Total Soluble Solids (TSS), Total titratable acidity (TTA) and vitamin C of tomato fruit. Salicyclic acid (SA) application significantly reduced decay percentage of fruits thus increasing the marketability of fruits during the 26th day of storage. Treated Padma F1 and local variety had an extended shelf life of 26days and 23.67days while the untreated fruits had a shelf-life of 21days respectively under ambient conditions of Makurdi. Furthermore, SA treated fruits had higher overall acceptability and other sensory qualities as well as the better retention of nutrients during storage as compared to the treated fruits. Therefore, postharvest application of Salicyclic acid (SA) at 30g/l is recommended for preserving the quality and shelf-life of tomato fruits, such as Padma and local variety, and maintaining their nutritional properties for human health.

Keywords: Physico-chemical, quality, shelf-life, tomato fruits, salicyclic acid


How to Cite

T. R., U., F. D., U., & R. E. , A. (2025). Enhancing Postharvest Quality and Shelf-Life of Tomato (Solanum lycopersicum L.) Fruits Through Salicylic Acid Treatment: Implications for Agricultural Practices in Benue State, Nigeria. Asian Journal of Research and Review in Agriculture, 7(1), 1–16. https://doi.org/10.56557/ajrra/2025/v7i1149

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