Effect of broccoli fresh residues-based extracts on the postharvest quality of cherry tomato (Solanum lycopersicum L.) fruits

Abstract

Agroindustrial residues such as cruciferous plant residues are important for postharvest treatments and of great interest because of their bioactive compounds with antimicrobial and antifungal activity, which can be used as an alternative to the use of chemical agents to treat pathogens during tomato postharvest. Cherry tomato fruit has a short shelf-life due to the action of microorganisms and high respiration rate during storage. For this reason, the effect of broccoli fresh residues-based extracts on the postharvest quality of cherry tomato fruits and their inhibition effect in vivo against Botrytis cinerea were evaluated. Extracts were obtained from fresh broccoli residues using ultrasound and different solvents (ethanol and methanol, 30% v/v), these were used as immersion treatments, and fruits were stored at 21 °C. The results showed that the application of broccoli residue extracts on cherry tomato fruits generated a decrease in weight loss and maintained firmness, color, chemical content (pH, TSS, TA, and TA/TSS ratio), phenolic compounds, and antioxidant capacity compared to untreated (control) tomato fruits. Additionally, extracts showed a fungistatic effect against Botrytis cinerea under in vivo conditions. Therefore, broccoli extracts, particularly 20 mg L−1 methanol/ultrasound, can be used as postharvest treatments for cherry tomato preservation to 36 days of storage.