Effectiveness of Traditional and Commercially Formulated Washing Solutions on Pesticide Residue and Shelf-Life of Lycopersicum esculentum Miller (Tomato)

Abstract

Ensuring the safety and quality of fresh produce, particularly tomatoes (Lycopersicum esculentum Miller), is critical for averting foodborne illnesses and promoting overall health. The study bridges medical and biological research, recognizing the importance of preserving nutritional and sensory qualities in fresh produce. It acknowledges challenges in maintaining freshness and extending shelf life, crucial for meeting consumer demands and preventing waste. Various washing solutions, including traditional and commercial options, have been proposed to address these challenges. However, there's a gap in understanding their comparative effectiveness. The study aims to fill this gap by evaluating the effectiveness of washing solutions on tomato shelf-life, focusing on weight, firmness, and spot appearance. It hypothesizes that washing solutions significantly impact tomato shelf-life. Using a true experimental design, the study assesses different washing solutions' effects on tomatoes' weight, firmness, and spot appearance over a 15-day period. It meticulously controls environmental conditions and employs stringent safety protocols. Results reveal notable variations in tomato characteristics based on washing solutions. Commercial solutions exhibit significant weight loss, while vinegar and tap water maintain firmness effectively. However, dishwashing solutions and salt treatments accelerate spot appearance, indicating potential shelf-life issues. The findings contribute to understanding effective measures for mitigating pesticide shelf-life effects in tomatoes, aiding in safer and higher-quality product production. They underscore the importance of selecting appropriate washing solutions in food safety practices, advancing disease prevention and health promotion discourse.