HOW TO REDUCE POST-HARVEST LOSSES IN TOMATO FARMING

1️⃣ Harvest at the Right Time Harvest at breaker or turning stage (not fully red) for the market Harvest early morning or late evening Avoid harvesting during hot sun 👉 Correct timing = longer shelf life 2️⃣ Handle Tomatoes Gently Do not throw or drop tomatoes Avoid overfilling buckets or sacks Use shallow containers 👉 Bruising leads to fast rotting 3️⃣ Sort Immediately After Harvest Separate ripe, semi-ripe, and damaged tomatoes Remove cracked or diseased fruits 👉 One bad tomato can spoil many 4️⃣ Use Proper Containers Use plastic or wooden crates, not sacks Line crates with paper, dry grass, or banana leaves Stack only 2–3 layers 👉 Better airflow, less pressure damage 5️⃣ Keep Tomatoes Cool & Shaded Never leave harvested tomatoes in the sun Store in a cool, ventilated place Use evaporative cooling (clay pot, charcoal cooler, wet sack method) 👉 Heat accelerates spoilage 6️⃣ Do Not Wash Before Storage Washing adds moisture and causes fungal rot Wash only just before selling or use 7️⃣ Transport Carefully Transport during cool hours Avoid rough roads where possible Cushion crates to reduce vibration 8️⃣ Sell Smart, Not Fast Sell fully ripe tomatoes first Keep semi-ripe ones for later days Avoid panic selling at low prices