Tomato(Lycopersicon esculentum) are among the most widely consumed vegetables worldwide, but their high perishability, especially in tropical climates, leads to considerable postharvest losses. This review examines various strategies to extend the shelf life of harvested tomatoes, including temperature control, humidity management, heat treatments, modified atmosphere packaging (MAP), and the use of 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl2). Storing tomatoes at an optimal temperature of 10-13°C (50-55°F) slows metabolic activity, prolonging their shelf life, while maintaining relative humidity levels between 85-95% helps reduce water loss. Heat treatments like hydrothermal methods help prevent chilling injury, limiting browning and tissue damage. MAP modifies the surrounding atmosphere, slowing down ripening and enhancing freshness. The application of 1-MCP, a natural ethylene inhibitor, significantly delays ripening, preserving firmness and flavor. Additionally, calcium chloride strengthens cell walls, preventing softening and maintaining fruit integrity. Together, these methods improve firmness, reduce spoilage, and extend shelf life by controlling ripening and physical deterioration. The review emphasizes the importance of minimizing mechanical damage during handling. By adopting these practices, postharvest losses can be minimized, resulting in better tomato quality, increased profitability, and more sustainable production practices.

Keywords: Postharvest Losses, Shelf Life Extension, Modified Atmosphere Packaging (MAP), 1-Methylcyclopropene (1-MCP), Calcium Chloride (CaCl2), Tropical Fruit Preservation