Abstract
Tomato (Solanum lycopersicum) is a typically red edible fruit and belongs to the Nightshade family (Solanaceae). The shelf life of fresh tomato was short period and postharvest loss in Ethiopia is around 30% to 40%. Proper postharvest handling and storage methods are essential for maintaining acceptable quality and extending the shelf life. In this study different small-scale tomato processing technologies (jam, sauce and pasteurized juice) had been tested and demonstrated in Fogera district. The shelf life of the product was evaluated by physical method and the product shelf stability was also found remarkable.
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