DOI: 10.5061/dryad.5mkkwh772
title: Data from: Shelf life and quality of tomato (Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating

description: The data was generated to investigate the effect of Beeswax (BW) coating
 and Neem leaf extract (NLE) dipping on the shelf life and quality of
 tomatoes (Lycopersicon esculentum Mill.) over a storage period of 36 days.
 A factorial combination of four levels of Neem plant extract (control,
 15%, 20% and 25%) and four levels of beeswax coating (control, 3%, 6% and
 9%) storage treatments with three replications were applied on fully
 matured green tomatoes in the study. The treatments were arranged in a
 randomized complete block design. The average storage room air temperature
 and relative humidity varied from 15.2 ºC to 20.4 ºC and 55.53% to 69.46%
 RH during 36 days of storage period at Haramaya University from February
 to April 2020. Data were recorded on 4, 8, 12, 16, 20, 24, 28, 32, and 36
 days after storage. Data on physiological loss in weight, chemical
 compositions (total soluble solids, pH, titratable acidity, and ascorbic
 acid), decay (%), percentage marketability, and shelf life were assessed
 at an interval of four days during 36 days of storage period under ambient
 conditions.
description: <strong>Sample preparation:</strong> Fully mature
 green tomato, Shanty PM fresh variety, was harvested from Erer Woreda,
 Eastern Harerge in Ethiopia. Fruits were selected based on uniformity in
 size, maturity (mature green) and absence of external injuries. The fruits
 were cleaned properly with distilled water to remove dust, dirt, mud,
 filth, etc. <strong>Preparation and concentration
 of Neem leaf extract:</strong> Neem (<em>Azadirachta
 indica</em>) leaves were collected from Dire Dewa (Tonny Farm).
 Fresh Neem leaves were collected from middle part the tree and then air
 dried. After drying the plant material was ground with mechanical grinder
 to prepare a fine powder. Then, 200 g of the powder was soaked in 1000 mL
 of distilled water for 6 hrs. and then passed through muslin cloth. The
 filtrate was used as a stock solution (100%) for preparing NLE coating
 solution of 15%, 20% and 25% by further dilution.
 <strong>Preparation and concentration beeswax
 emulsion:</strong> Beeswax emulsion concentration of 3%, 6%, and 9%
 was prepared by heating 30 g, 60 g, and 90 g of beeswax in a 2 L container
 and melted at 70 ℃, the contents were heated continuously to attain a
 temperature of 80 ○C to 90 ○C. Oleic acid (160 mL) was added to the melted
 wax with a constant stirring. Then, 840 mL of distilled water (which was
 pre-heated at the same temperature of 80 ○C to 90 ○C was added to the
 mixture slowly with continued stirring for five minutes and air
 dried. <strong>Experimental design and treatment
 of tomato fruits: </strong>A factorial combination of four levels of
 Neem plant extract (control, 15%, 20% and 25%) and four levels of beeswax
 coating (control, 3%, 6% and 9%) storage treatments with three
 replications were applied on fully matured green tomatoes in the study.
 The treatments were arranged in a randomized complete block design. A
 total quantity of 432 kg tomato fruits was used for the study, where each
 treatment combination had 27 kg fruits which were subdivided into three
 lots (9 kg of tomato fruits for each replication). For each treatment
 combination, tomato fruits were dipped in the Neem leaf extract solution
 for five minutes and surface air dried, then after the fruits was treated
 with the beeswax coating material. Untreated tomato fruits were used as a
 control. The fruits were then stored at ambient storage condition for
 physicochemical analysis and shelf life determination at four days
 interval during 36 days of storage period. The average storage room air
 temperature and relative humidity varied from 15.2 ºC to 20.4 ºC and
 55.53% to 69.46% RH during 36 days of storage period at Haramaya
 University from February to April 2020.
 <strong>Data collection:</strong> On each sampling
 date, a sample of 1 kg tomato was randomly taken from each replication in
 the treatment for quality analysis. Data were recorded on 4, 8, 12, 16,
 20, 24, 28, 32, and 36 days after storage. Data on physiological loss in
 weight, chemical compositions (total soluble solids (TSS), pH, titratable
 acidity (TA), and ascorbic acid (AA)), decay (%), percentage
 marketability, and shelf life were assessed at an interval of four days
 during 36 days of storage period under ambient conditions.