Effect of Tectona grandis L. Ash and Charcoal on Post-harvest Preservation of F1 Cobra Tomatoes

Abstract

Background: The tomato is one of the most widely consumed fruiting vegetables in Côte d'Ivoire. Unfortunately, 30 to 40% of its production is lost due to a lack of appropriate preservation techniques accessible to most producers and consumers. Objectives: This study aims to test the effectiveness of several traditional preservation processes. Methodology: The experimental method involves conducting tomato preservation trials using coating and covering techniques. These techniques include coating the fruit with ash or charcoal powder, or covering the fruit with ash or charcoal powder. Results: Preservation by coating had a positive impact on the fruit. Coating the fruit with ash or charcoal powder allowed it to be preserved in very good condition for 35 days, compared to techniques using ash or charcoal powder alone (28 days). However, the ash-coated fruit exhibited better physico-chemical characteristics, such as a slight reduction in water content and vitamin C, as well as minimal mass loss. A slight increase in refractometric dry extract and acidity was also noted. Conclusion and outlook: Coating tomato fruit with ash seems to be the most effective technique for preserving tomato fruit at room temperature for producers. However, sensory tests should be conducted to ensure the quality of these tomatoes.