1. Proper Handling: Gentle handling during harvest and post-harvest operations can reduce bruising and damage to tomatoes, hence preventing disease transmission and extending shelf life.
2. Temperature Control: Tomatoes should be stored at the proper temperature to slow ripening and prevent deterioration. For most types, a temperature range of 55-70°F (13-21°C) is appropriate for short-term storage. However, for extended storage, temperatures around 50°F (10°C) are recommended.
3. Humidity Control: Keeping humidity levels high (between 85 and 90%) in storage facilities will help to reduce moisture loss and preserve tomato quality. However, excessive humidity can encourage mold growth, so it is critical to achieve a balance.
4. Proper Ventilation: Good air circulation helps minimize the development of ethylene gas, which hastens ripening and deterioration. Adequate ventilation also assists in controlling humidity levels and preventing the growth of mold and rot.
5. Packaging: Storing tomatoes in breathable containers, such as ventilated crates or perforated plastic bags, promotes ventilation and reduces moisture buildup. Avoid packing tomatoes too tightly, since this might result in bruising and increase decomposition.
6. Quality Sorting: Sort tomatoes according to ripeness and quality. Separate damaged or overripe tomatoes from healthy ones to minimize disease transmission and ensure that only high-quality tomatoes are sold or kept.
7. Ethylene Management: Fruits, especially tomatoes, release ethylene, a natural ripening hormone. To avoid early ripening and deterioration, keep tomatoes separate from ethylene-producing crops like apples, bananas, and avocados.
8. Periodic Inspection: Inspect stored tomatoes for symptoms of rot, mold, or damage. Any ruined or damaged tomatoes should be removed as soon as possible to avoid deterioration from spreading to other fruits.
9. Post-Harvest Treatments: Some growers employ post-harvest treatments like sanitizers or edible coatings to improve tomato shelf life and minimize microbial growth.