The tomato (Lycopersicon esculentum Mill., 2n=24), a member of the Solanaceae family (Ebert, 2020), is cultivated as an annual plant. Tomato is one of the most widely consumed vegetable crops globally. It originated in the Andes Mountains of Peru and spread as a weed to vast regions in South and Central America (Colla et al., 2002). Moreover, tomatoes are the most extensively cultivated and processed vegetable globally, boasting a production volume of 186.82 million tons and a productivity rate of 37.1 tons per hectare (FAOSTAT, 2020). The tomato (Solanum lycopersicum L.) is a highly important and nutritious vegetable, widely cultivated across the globe (Dragan et al., 2010). It is a significant cash crop for smallholders and medium-scale commercial farmers, offering employment opportunities in both production and processing industries (Teka, 2013; Tola, 2014). Farmers favor tomato production over other vegetables due to its multiple harvests, high profitability, and potential to enhance household income and nutrition (Awas et al., 2010; Tola, 2014). Teka (2013) highlighted that the tomato's high nutritional and economic value, along with its health benefits, has increased consumer interest in tomato-based products. Consequently, the tomato is extensively used in modern diets, being almost inseparable from fast food and pizza menus (Silva et al., 2008; Tan et al., 2013). Scientific research has predominantly focused on production, often neglecting postharvest issues. According to Kader (2016), less than 5% of resources in agricultural research are allocated to postharvest activities, leaving more than 95% devoted to production. Research in production has led to the development of high-yielding, disease-resistant, and drought-resistant tomato cultivars. While these advancements have resulted in good harvests for tomato producers, much of the produce is lost after harvest, reducing profitability (Arah et al., 2015). Due to its high moisture content, tomatoes are highly perishable and have a short shelf life of about 48 hours under tropical conditions (Muhammad et al., 2011). Specialized postharvest handling practices and treatment methods are required to extend the shelf life of tomatoes after harvest. Failure to follow these practices results in significant losses, with up to 50% of tomatoes being lost between harvesting and consumption in tropical countries (Kader, 2015). This aligns with estimates by Gustavo et al., 2003), who reported that between 49 and 80% of all agricultural commodities are lost before reaching consumers. Understanding and implementing proper handling practices and treatment methods are crucial for reducing postharvest losses and increasing profitability for handlers in developing countries. This paper aims to explore different postharvest treatment methods that can be used by handlers in to improve the postharvest quality and shelf life of harvested tomatoes. 2.Postharvest Treatment Methods of Tomato After harvesting, tomato fruits continue to function as living tissues (Joasand and Echaudel, 2008). However, postharvest technologies cannot enhance the quality of the fruit, only maintain it (Tigist et al., 2013). To preserve this quality, it is essential to follow certain postharvest treatment methods. Below are some of the methods that can be used for harvested tomatoes. 2.1.Temperature Proper temperature regulation between harvest and consumption has been shown to be the most effective strategy for maintaining quality. Keeping harvested fruits cold, at 20°C, will slow down various metabolic processes that contribute to ripening, providing you more time to finish all postharvest procedures. A one-hour delay between harvesting and cooling a crop reduces the shelf life by one day(Cantwell, et al., 1997). The temperature of the surrounding environment has a direct effect on the respiration and metabolic activities of climacteric fruits such as tomatoes that have been harvested. High temperatures can accelerate the respiration rate (CO2 production) in harvested or stored fruit products. In stored climacteric products like tomatoes, CO2 production can trigger ethylene production, though this is influenced by factors such as O2 or CO2 levels, exposure time, and ripening stage (Wild et al., 2003). Even minute amounts of ethylene, at levels of tens of nL per L, can induce ripening in fruits (Pranamornkith et al., 2012). Heat accumulated in field-harvested fruits is a major source of high temperatures in the produce. Therefore, the time of day at which harvesting is done must be considered to avoid excessive field heat, which can cause rapid deterioration in the harvested fruits. Low-temperature storage can preserve quality attributes such as texture, nutrition, aroma, and flavor (Paull,1999). However, as a tropical fruit, tomatoes are adversely affected by exposure to extremely low temperatures. Chilling injury can occur in tomatoes stored at temperatures below 10°C (Raison and Lyons,1999), leading to premature softening, irregular color development, surface pitting, browning of seeds, water-soaked lesions, off-flavor development, and increased postharvest decay (Luengwilai,2012). Therefore, it is crucial to determine the optimum temperature for handling tomatoes during storage. 2.2.Relative Humidity Water loss in harvested fruit produce is primarily influenced by the ambient air's moisture content, expressed as relative humidity (Hong et al.,1999). At very high relative humidity levels, harvested fruits maintain their nutritional quality, appearance, weight, and flavor, while reducing the rate of wilting, softening, and loss of juiciness. Tomatoes, which are very high in water content, are particularly susceptible to shrinkage after harvest, and even a small percentage of moisture loss can cause fruit shrivel. The optimal relative humidity for mature green tomatoes is within the range of 85–95%(v/v), while firmer ripe tomatoes require a range of 90–95%(v/v) (Suslow and and Cantwell,2009). If the humidity falls below this optimal range, evapotranspiration increases, resulting in shriveled fruits. Storing tomatoes at lower relative humidity can lead to shriveling, but adding moisture (wetting the fruits) can reduce weight loss and prevent shriveling. However, completely saturated atmospheres of 100% relative humidity should be avoided, as moisture condensation on fruit surfaces can encourage mold and fungal development. 2.3.Postharvest Heat Treatment of Tomatoes Postharvest heat treatment of fruits and vegetables is gaining more attention as a method to reduce chilling injuries in temperature-sensitive tropical fruits. This approach helps to avoid or reduce chilling injuries in stored fruits ( Lurie and Klein1992). Using hot air and heated water for postharvest heat treatments has been shown to reduce chilling injuries in fruits such as mangoes, oranges, zucchini, and tomatoes(Rodrigue et al.,2001). Treating tomatoes at temperatures between 37–42°C before cold storage can slow down ripening and increase pathogenic resistance during storage (Rodriguez et al.,2001). Some studies have indicated that heat treatment prior to storage either enhances or does not affect certain quality traits of stored tomatoes. For example, the total soluble solids (TSS) of heat-treated tomatoes remained unchanged when ripened at ambient temperatures(Donald et al., 1999) or in a modified atmosphere storage system(Suparlan and Itoh, 2003). However, uniform heat treatment before cold storage at 14°C actually increased TSS and titratable acids (TA) when the fruits ripened compared to untreated fruits( Charles et al., 2010). In scenarios where refrigeration storage is available, postharvest heat treatment of tomatoes can be combined with refrigeration to extend their shelf life. 2.4.Modified Atmosphere Packaging (MAP) Modified atmosphere packaging (MAP) involves using specialized materials to package products in a predetermined composition of gases, mainly oxygen (O2) and carbon dioxide (CO2), without actively modifying the storage space. The materials used in MAP allow for gas diffusion until a stable equilibrium is reached between the external gases and those inside the package (Phillips,1996). Commonly used MAP materials include polyethylene terephthalate (PET), low-density polyethylene (LDP), high-density polyethylene (HDP), polyvinyl chloride (PVC), polypropylene, polystyrene (Art et al.,2006; Sandhya,2010) and some chemically modified derivatives (Beckles,2012). MAP not only provides a modified atmosphere to control ripening (Cantwell et al., 2009). but also reduces water loss in stored products (Cliffet et al.,2009) minimizes mechanical injuries, and enhances hygiene, thus reducing the spread of food-borne (Diseasesader and Watkins, 2000). MAP creates a water-saturated or near-saturated atmosphere (high relative humidity) around the fruit, reducing water loss and shrinkage (Batu and Keith, 1998) In tropical regions, water loss and subsequent shriveling of tomatoes contribute to their deterioration. Even a small percentage of moisture loss can cause fruit shrivel. Using MAP can help prevent or reduce water loss in harvested tomatoes in developing countries. However, maintaining excessively high relative humidity inside the package can lead to moisture condensation on the commodity, creating a conducive environment for pathogenic activities and increasing the risk of fruit deterioration (Suparlan and Itoh,2003). Therefore, tomato handlers must be trained in the proper use of MAP to avoid moisture condensation and subsequent fruit deterioration. 2.5.1-Methylcyclopropene (1-MCP) The use of 1-methylcyclopropene (1-MCP) has proven effective in suppressing ethylene action in many fruits and vegetables (Cliff et al., 2009). In harvested climacteric fruits like tomatoes, the rate of ethylene production indicates the level of metabolic activity within the fruit. Higher metabolic activity shortens the fruit's shelf life. Postharvest technologies aim to slow down metabolism in harvested produce to extend shelf life. Therefore, using 1-MCP is crucial for handlers in developing countries to extend the shelf life of harvested tomatoes. 1-MCP has been shown to slow down various metabolic activities associated with the ripening process, such as color change, cell wall breakdown, and respiration rates, making it a valuable technique for extending fruit storage life (Cliff et al., 2009). However, while 1-MCP treatment preserves the quality of fully ripened fruits, its application to green fruits may result in uneven ripening (Mostofet al.,2003;Hurret al., 2005). Storing green fruits with 1-MCP must be done cautiously to achieve full ripeness (Huber,2008). Specifically, in postharvest tomato treatment, 1-MCP has been shown to prolong shelf life by maintaining fruit firmness and delaying both lycopene accumulation and external color development(Cliff et al., 2009). Another benefit of using 1-MCP in tomatoes is the prevention of fruit abscission when sold on the vine (Passam et al., 2007). This leads to a desirable photosynthetic effect in the vegetative tissues, ensuring an uninterrupted supply of vital substances or nutrients to the fruit, thereby improving its consumption quality. Educating and training handlers on the proper use of 1-MCP in tomatoes will help reduce postharvest losses associated with the crop. 2.6.Calcium Chloride (CaCl2)Application Recent attention has been given to the postharvest application of calcium chloride (CaCl2) due to its beneficial effects on shelf life while maintaining the quality of many fruits and vegetables (Senevirathna and Daundasekera,2010). Calcium chloride has been found to delay ripening and senescence, reduce respiration, extend shelf life, maintain firmness, and reduce physiological disorders in various fruits and vegetables (Hong et al.,1999; Akhta et al., 2010). Lester and Grusak, 2004 also observed that both pre- and postharvest calcium applications delayed senescence in many fruits without negatively impacting consumer acceptability. For instance, a 1% CaCl2 treatment reduced fungal attack, slowed down fruit ripening, and maintained the structural integrity of cell walls in strawberries (Lara.,2004). while the same application delayed softening and increased storage life by nearly three months in kiwifruits stored at 0°C (Gerasopoulos and Drogoudi.,2005). In loquat fruits, calcium chloride extended shelf life by 4-5 weeks (Akhtar et al., 2010). In tomatoes, calcium chloride treatment is crucial for maintaining fruit quality by reducing physiological disorders, increasing firmness, delaying the ripening process, and prolonging shelf life ( Abbas et al., 2013). CaCl2 has been found to delay fruit color development and slow down ethylene production, extending shelf life by 92% [74]. Additionally, fruits treated with CaCl2 have shown reduced physiological weight loss and maintained higher firmness levels during storage (Gharezi, 2012). Bhattarai and Gautam (Bhattarai and Gautam,2009) reported a reduction in physiological weight loss in tomatoes from 19% to 17% using a 0.25% CaCl2 application for 10-day storage. Calcium chloride is an inexpensive and soluble salt that can be easily dissolved in any concentration for use by producers. Its affordable cost and easy preparation make it a favorable choice for adoption by under-resourced handlers in developing countries to reduce postharvest losses in tomatoes. A simple and cost-effective way to use CaCl2 is to add the required dosage of the salt to the water used for precooling or cleaning the fruits after harvesting. 2.7.Physical Manipulation Handling harvested fruits can significantly affect their quality and shelf life. Rough handling during harvesting and subsequent processes may cause mechanical damage, reducing quality. Common industrial tomato production processes, such as mechanical harvesting, packaging in crates, sorting, grading, washing, and long-distance transportation, can inflict mechanical damage like bruising, scarring, scuffing, cutting, or puncturing. Ineffective harvesting containers and packaging materials can also cause mechanical injuries in small-scale tomato cultivation. Miller (2003) noted that mechanical trauma's effects on fruit are cumulative. Injuries equal to or exceeding the bioyield point lead to structural breakdown of affected cells and undesirable metabolic activities such as increased ethylene production, accelerated respiration rates, and ripening (Miller, 2003; Sargent et al., 1992), resulting in shorter shelf life or poor quality. To avoid mechanical damage and losses, it is crucial to handle tomato fruits with care during harvesting and postharvest activities.