Handling Practices of Fresh Tomatoes in Benue State and How they Contribute to Post Harvest Losses

Abstract

Harvested tomatoes, like every other fresh horticultural crop are living products. They are characterised by
tender nature, high moisture content, active metabolism and are rich in nutrients. These make them
vulnerable to dehydration, environmental stresses, mechanical injury, physiological disorders, and
pathological breakdown. Their spoilage therefore occurs at any point from harvest to utilisation resulting to
reduced shelf-life and losses along the Postharvest chain. Harvesting and postharvest handling practices
like cleaning, sorting, packaging, transportation; storage and marketing play significant roles in either
aggravating or minimizing these losses. Significant losses of tomatoes are recorded in Benue state during
production seasons as a result of inappropriate handling practices and lack of storage and processing
facilities. To help minimize these losses, understanding the causes of deterioration in fruits and vegetable
is a fundamental step followed by adoption of appropriate postharvest practices. This paper reviews the
current postharvest handling practices of fresh tomatoes in Benue state and suggests how they can be
improved. These include harvesting at appropriate level of maturity, good sanitation, careful handling to
reduce mechanical injuries and protection from microbial contamination and harsh weather conditions.
Value addition through processing, provision of storage and preservation facilities are recommended as
long lasting measures.