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Postharvest loss is one of the main obstacles facing food security in Oman as it leads to reduce fresh produce quality and market value. The aim of this study is to determine the postharvest losses due to quality reduction of fresh produce like tomato during storage at market level in Oman. This paper consists of two stages. First, a semi-structure survey was conducted to collect the data from the market vendors. Second, fresh tomatoes were also purchased from the market and stored in the laboratory at 10oC and 22oC for 12 days. All data were analyzed using SPSS statistical software. The results of the survey showed that 35% of respondents suggested that color and texture are the most quality attributes firstly attracted by the consumers. Two days period is the best duration to store fresh produce in the current market. About 55% of the respondents mentioned that the nature of the produce is the most important factor causing postharvest losses along the supply chain.  The results of the experiments showed a significant (p>0.05) changes of L*, a*, COL, CI, weight loss and firmness during 12 days at both temperature conditions. However, no significant impact of both factors on b*, chroma, hue and TSS values. Accordingly, storage process plays a critical role in the improvement and development of tomato and any perishable fresh produce along the supply chain.


Colour Market Postharvest losses Quality Texture Tomato

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How to Cite
Pathare, P. B., Al Dairi, M., & Al-Mahdouri, A. (2020). Effect of Storage Conditions on Postharvest Quality of Tomatoes: A Case Study at Market-Level. Journal of Agricultural and Marine Sciences [JAMS], 26(1), 13–20.


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