000			02210nam a22001817a 4500
003			OSt
005			20250818090333.0
008			250227b |||||||| |||| 00| 0 eng d
040			_aMMSU _cULS
100			_aRojas, Trixia Mae M.
245			_aInitiatives of Mariano Marcos State University Batac campus towards achieving environment related sustainable development goals (SDGs) / _cTrixia Mae M. Rojas, Joyce Ann G. Castillo.
260			_aCity of Batac : _bMMSU, _c2024.
300			_axii, 66 leaves, _c29 cm.
500			_aThesis (BS in Environmental Science) -- Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City
504			_aBibliography : leaves 48-50
520			_aAbstract :The increasing demand for tomatoes (Solanum lycopersicum) necessitates effective postharvest sanitation strategies to ensure safety, quality, and prolonged shelf life. This study designed and evaluated a tomato sanitation process using formulated disinfectants: chlorine, alkaline water, baking soda, and iodized salt. An experimental research design was employed to assess disinfectants against various microbial groups and their implications for shelf life. Post-treatment shelf life analysis revealed that untreated tomatoes spoiled fastest, while chlorine treatment had the slowest spoilage progression over 28 days. Environmental factors such as temperature and relative humidity significantly influenced spoilage, however, results on the determination coefficient (R2) indicate that these variables alone do not completely justify the variation in spoilage rates. Meanwhile, results for microbial testing indicated that while all tested disinfectants effectively controlled Salmonella sp., E. coli, and S. aureus, their influence on broader microbial groups like TPC and molds was not definitive. These findings highlight the importance of choosing suitable disinfectants and ensuring optimal storage conditions to reduce spoilage and microbial contamination in tomatoes. The study enhances postharvest handling practices, particularly for small- scale farmers and food processors, fostering safer and improved quality retention in tomatoes.
942			_2lcc _cTHEDIS
999			_c24565 _d24565