Unraveling rationale behind tomato (Solanum Lycopersicum L.) shelf life: Role of fruit biochemical, morpho- physiological traits in extending shelf life

Prolonging the keeping quality of tomatoes is very essential for reduction of great losses in quality and quantity. Fruit shelf life is ripening-associated complex trait affected by many quantitative fruit quality traits. In this study, 30 tomato germplasm lines were characterized for very important less pursued shelf life and its contributing traits. Shelf life ranged from 10.50 to 34.43 days. Slower dehydration rate noticed in tender fruit tissues in turning stage. Slow pace in rate of change in physiological losses in fruit weight led to high shelf life. Fruit firmness ranged from 2.49 to 5.76 kg/cm 2 and pericarp thickness from 1.33 to 6.70 mm. High shelf life germplasm lines contained 6.98–19.29 mg/100g and 8.64–13.38 mg/100g of fruit calcium and magnesium content respectively. The fruit epicuticular wax content varied from 34.64 to 96.77 µg/cm 2 . Calcium, magnesium, and epicuticular wax decrease respiration rate, maintain firmness, delay senescence, reduces incidence of physiological disorders and extend fruit storage life. Higher shelf life in germplasm lines P-4, L-00191, L-03686, AR-23, PKM-1, and Bony best are contributed by higher firmness and epicuticular wax content and high shelf life in Red ball is due to higher firmness, pericarp thickness, calcium, magnesium and epicuticular wax content.