Extending the shelf life of tomato and onion in Nigeria: A review
Sanusi Shamsudeen Nassarawa, Salamatu Ahmad Sulaiman
Purpose:Onions and tomatoes storage is widely practiced worldwide in accordance to their cultural and economical practice. In Nigeria, method of storages adopted mostly depends on the traditional knowledge. This method is risky as in some cases, large percentage of the produce gets rotten before they take the produces to the market. Sprouting, desiccation and microbial spoilage are often observed in storage and it compels to choose advanced techniques like modified ventilated structures, modified atmospheric (MA) and controlled atmospheric (CA) storage. The CA and MA storage reduce the application of chemicals for sprout inhibition by manipulating the gas composition to extend the storage period of the onions and tomatoes. In order to reduce the postharvest loss of these commodity, various researches have been carried out on the best methods to be employed. These techniques aimed to extending shelf life and preserving the freshness and quality of the product from the time of harvest to final consumption. Technologies such as cold storage, waxing and chlorine treatment, have been employed all in a bid to extend postharvest shelf life and quality.