Survey three method for increasing quality and shelf life tomato after harvest and effect these methods on improving of economical status of producer Vazifedoost Mohsena, Bakhtiyari Saeeida, Jafarnejad Ahmadb aDepartment of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran bFaculty of Agricultural Research Center, Razavi Khorasan, Iran Online published on 7 May, 2014. Abstract After harvesting, a large amount of garden products would suffer from quality loss because of inattention to the principles of warehousing agricultural products, incorrect preservation techniques, and damages resulting from storage pests. This causes the use of special compounds increasing the life of fruits and vegetables inevitable. The purpose of this research is then studying the effects of ozone, acetic acid and menthol on keeping the qualitative traits of tomato. Thus, tomatoes of “Early Urbana Y” variety were put under different treatment methods including ozonated water (0 to 2 ppm), acetic acid (0 to 4 volume percentage/volume), menthol (0, 250, 500 ppm), and compound solutions. Then the required tests were carried out for measuring weight wastes, acidity and vitamin C of all samples including check samples. Tests were reiterated after 15 days at environmental temperature and the effects of treatments over samples were compared with the check sample. The results indicated that at the end of a 15 day shelf life, The extent of acidity and vitamin C were better kept in cured tomatoes and the amount of weight wastes in treatment samples to be less than control (P<0.05). Additionally, the treatment with a combination of ozone, acetic acid and menthol (concentration of 500 ppm) was more effective.the economic situation of producer in the use of treatments on tomatoes than the previous crop year was significantly better at 95% confidence level. Top Keywords Tomato, Ozone, Acetic Acid, Menthol, Storability. Top |