Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia

Nesru Zeynu; Abdi Keba

doi:doi:10.11648/j.bio.20251303.12

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Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia

Nesru Zeynu^*

, Abdi Keba

Published in American Journal of Bioscience and Bioengineering (Volume 13, Issue 3)

Received: 13 February 2025 Accepted: 22 April 2025 Published: 29 May 2025

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Abstract

Tomato is one of the most widely cultivated and extensively consumed horticultural crops worldwide. However, it is more vulnerable to post harvest losses than other crops due to its more perishable property. This experiment was, therefore, conducted to evaluate the effectiveness of different storage methods in improving shelf life of tomato fruits. The experiment consisted of three treatments (storage using pot in pot technique, cooling (Refrigerator) and room temperature (control). Which were laid out in completely randomized design (CRD) with three replications. A total of 138 tomato fruits with uniform maturity stage, shape and size were collected from Holeta Horticulture research field and 46 fruits were randomly assigned to each treatment. Highly significant (P<0.001) minimum loss of physicochemical properties (pH, TA and TSS) along time (1, 5, 10, 15, 20, 25 and 30 days) was observed for fruits stored using pot in pot technique. The highest mean weight loss percentage was observed for fruits stored under room temperature. Results of sensory evaluation along time revealed that there was highly significant difference (P<0.001) among the treatments. Accordingly, the highest mean scores of firmness (4.07+0.87), color (4.08+1.03) and overall acceptability (4.00+0.92) were recorded for tomato fruits stored using pot in pot technique at 18°C, while the value for general appearance (3.92+0.94) was higher for fruits in refrigerator at 13°C. In general, pot in pot method was found to be best suited for 30days storage period at 18°C without much affecting quality of tomato fruits.

Published in	American Journal of Bioscience and Bioengineering (Volume 13, Issue 3)
DOI	10.11648/j.bio.20251303.12
Page(s)	35-42
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Cooling, Evaporative, Physicochemical, Pot in Pot, Shelf Life, Tomato

References

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APA Style

Zeynu, N., Keba, A. (2025). Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia. American Journal of Bioscience and Bioengineering, 13(3), 35-42. https://doi.org/10.11648/j.bio.20251303.12

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ACS Style

Zeynu, N.; Keba, A. Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia. Am. J. BioSci. Bioeng. 2025, 13(3), 35-42. doi: 10.11648/j.bio.20251303.12

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AMA Style

Zeynu N, Keba A. Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia. Am J BioSci Bioeng. 2025;13(3):35-42. doi: 10.11648/j.bio.20251303.12

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@article{10.11648/j.bio.20251303.12,
  author = {Nesru Zeynu and Abdi Keba},
  title = {Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia
},
  journal = {American Journal of Bioscience and Bioengineering},
  volume = {13},
  number = {3},
  pages = {35-42},
  doi = {10.11648/j.bio.20251303.12},
  url = {https://doi.org/10.11648/j.bio.20251303.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20251303.12},
  abstract = {Tomato is one of the most widely cultivated and extensively consumed horticultural crops worldwide. However, it is more vulnerable to post harvest losses than other crops due to its more perishable property. This experiment was, therefore, conducted to evaluate the effectiveness of different storage methods in improving shelf life of tomato fruits. The experiment consisted of three treatments (storage using pot in pot technique, cooling (Refrigerator) and room temperature (control). Which were laid out in completely randomized design (CRD) with three replications. A total of 138 tomato fruits with uniform maturity stage, shape and size were collected from Holeta Horticulture research field and 46 fruits were randomly assigned to each treatment. Highly significant (P<0.001) minimum loss of physicochemical properties (pH, TA and TSS) along time (1, 5, 10, 15, 20, 25 and 30 days) was observed for fruits stored using pot in pot technique. The highest mean weight loss percentage was observed for fruits stored under room temperature. Results of sensory evaluation along time revealed that there was highly significant difference (P<0.001) among the treatments. Accordingly, the highest mean scores of firmness (4.07+0.87), color (4.08+1.03) and overall acceptability (4.00+0.92) were recorded for tomato fruits stored using pot in pot technique at 18°C, while the value for general appearance (3.92+0.94) was higher for fruits in refrigerator at 13°C. In general, pot in pot method was found to be best suited for 30days storage period at 18°C without much affecting quality of tomato fruits.
},
 year = {2025}
}

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TY  - JOUR
T1  - Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia

AU  - Nesru Zeynu
AU  - Abdi Keba
Y1  - 2025/05/29
PY  - 2025
N1  - https://doi.org/10.11648/j.bio.20251303.12
DO  - 10.11648/j.bio.20251303.12
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 35
EP  - 42
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20251303.12
AB  - Tomato is one of the most widely cultivated and extensively consumed horticultural crops worldwide. However, it is more vulnerable to post harvest losses than other crops due to its more perishable property. This experiment was, therefore, conducted to evaluate the effectiveness of different storage methods in improving shelf life of tomato fruits. The experiment consisted of three treatments (storage using pot in pot technique, cooling (Refrigerator) and room temperature (control). Which were laid out in completely randomized design (CRD) with three replications. A total of 138 tomato fruits with uniform maturity stage, shape and size were collected from Holeta Horticulture research field and 46 fruits were randomly assigned to each treatment. Highly significant (P<0.001) minimum loss of physicochemical properties (pH, TA and TSS) along time (1, 5, 10, 15, 20, 25 and 30 days) was observed for fruits stored using pot in pot technique. The highest mean weight loss percentage was observed for fruits stored under room temperature. Results of sensory evaluation along time revealed that there was highly significant difference (P<0.001) among the treatments. Accordingly, the highest mean scores of firmness (4.07+0.87), color (4.08+1.03) and overall acceptability (4.00+0.92) were recorded for tomato fruits stored using pot in pot technique at 18°C, while the value for general appearance (3.92+0.94) was higher for fruits in refrigerator at 13°C. In general, pot in pot method was found to be best suited for 30days storage period at 18°C without much affecting quality of tomato fruits.

VL  - 13
IS  - 3
ER  -

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Author Information

Nesru Zeynu

Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Department of Food Science and Nutrition, Addis Ababa, Ethiopia

Contact Email

http://orcid.org/0009-0009-4102-6286
Abdi Keba

Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Department of Food Science and Nutrition, Addis Ababa, Ethiopia

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APA Style

Zeynu, N., Keba, A. (2025). Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia. American Journal of Bioscience and Bioengineering, 13(3), 35-42. https://doi.org/10.11648/j.bio.20251303.12

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ACS Style

Zeynu, N.; Keba, A. Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia. Am. J. BioSci. Bioeng. 2025, 13(3), 35-42. doi: 10.11648/j.bio.20251303.12

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AMA Style

Zeynu N, Keba A. Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia. Am J BioSci Bioeng. 2025;13(3):35-42. doi: 10.11648/j.bio.20251303.12

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@article{10.11648/j.bio.20251303.12,
  author = {Nesru Zeynu and Abdi Keba},
  title = {Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia
},
  journal = {American Journal of Bioscience and Bioengineering},
  volume = {13},
  number = {3},
  pages = {35-42},
  doi = {10.11648/j.bio.20251303.12},
  url = {https://doi.org/10.11648/j.bio.20251303.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20251303.12},
  abstract = {Tomato is one of the most widely cultivated and extensively consumed horticultural crops worldwide. However, it is more vulnerable to post harvest losses than other crops due to its more perishable property. This experiment was, therefore, conducted to evaluate the effectiveness of different storage methods in improving shelf life of tomato fruits. The experiment consisted of three treatments (storage using pot in pot technique, cooling (Refrigerator) and room temperature (control). Which were laid out in completely randomized design (CRD) with three replications. A total of 138 tomato fruits with uniform maturity stage, shape and size were collected from Holeta Horticulture research field and 46 fruits were randomly assigned to each treatment. Highly significant (P<0.001) minimum loss of physicochemical properties (pH, TA and TSS) along time (1, 5, 10, 15, 20, 25 and 30 days) was observed for fruits stored using pot in pot technique. The highest mean weight loss percentage was observed for fruits stored under room temperature. Results of sensory evaluation along time revealed that there was highly significant difference (P<0.001) among the treatments. Accordingly, the highest mean scores of firmness (4.07+0.87), color (4.08+1.03) and overall acceptability (4.00+0.92) were recorded for tomato fruits stored using pot in pot technique at 18°C, while the value for general appearance (3.92+0.94) was higher for fruits in refrigerator at 13°C. In general, pot in pot method was found to be best suited for 30days storage period at 18°C without much affecting quality of tomato fruits.
},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Storage Types with Pot-in-Pot Technique for Preservation of Tomato Fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia

AU  - Nesru Zeynu
AU  - Abdi Keba
Y1  - 2025/05/29
PY  - 2025
N1  - https://doi.org/10.11648/j.bio.20251303.12
DO  - 10.11648/j.bio.20251303.12
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 35
EP  - 42
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20251303.12
AB  - Tomato is one of the most widely cultivated and extensively consumed horticultural crops worldwide. However, it is more vulnerable to post harvest losses than other crops due to its more perishable property. This experiment was, therefore, conducted to evaluate the effectiveness of different storage methods in improving shelf life of tomato fruits. The experiment consisted of three treatments (storage using pot in pot technique, cooling (Refrigerator) and room temperature (control). Which were laid out in completely randomized design (CRD) with three replications. A total of 138 tomato fruits with uniform maturity stage, shape and size were collected from Holeta Horticulture research field and 46 fruits were randomly assigned to each treatment. Highly significant (P<0.001) minimum loss of physicochemical properties (pH, TA and TSS) along time (1, 5, 10, 15, 20, 25 and 30 days) was observed for fruits stored using pot in pot technique. The highest mean weight loss percentage was observed for fruits stored under room temperature. Results of sensory evaluation along time revealed that there was highly significant difference (P<0.001) among the treatments. Accordingly, the highest mean scores of firmness (4.07+0.87), color (4.08+1.03) and overall acceptability (4.00+0.92) were recorded for tomato fruits stored using pot in pot technique at 18°C, while the value for general appearance (3.92+0.94) was higher for fruits in refrigerator at 13°C. In general, pot in pot method was found to be best suited for 30days storage period at 18°C without much affecting quality of tomato fruits.

VL  - 13
IS  - 3
ER  -

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