## 3 Results and Discussion
### Total Sugars
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & & & **Storage Period (Days)** & \\
**Packaging Treatment** & **Storage Conditions** & **0** & **7** & **14** & **21** & **28** \\ \hline SP Tray + PVC wrap & Cold & 4.20 \({}^{a}\) & 4.51 \(\pm\) 0.02 \({}^{a-i}\) & 4.42 \(\pm\) 0.06 \({}^{b-i}\) & 4.48 \(\pm\) 0.01 \({}^{d}\)j & 4.47 \(\pm\) 0.03 \({}^{e-i}\) \\  & Ambient & 4.20 \({}^{a}\) & 4.55 \(\pm\) 0.01 \({}^{k-k}\) & 4.45 \(\pm\) 0.05 \({}^{b-i}\) & 4.54 \(\pm\) 0.05 \({}^{e-k}\) & 4.58 \(\pm\) 0.02 \({}^{h-k}\) \\  & Cold & 4.20 \({}^{a}\) &  
properties of the packaging materials play an essential role. One of the disadvantages of typical biodegradable materials is their high permeability rate [38], which can explain the difference in sugars between the SP Tray and the EPS Tray packaging materials. Total sugars of tomato samples stored under ambient storage conditions (5.98 mg\(\cdot\)100\({}^{-1}\) g FW) declined more quickly compared to those stored under cold storage conditions (6.72 mg\(\cdot\)100\({}^{-1}\) g FW). Similar results were reported by [39] where there was more than a 30% decrease in the total sugar concentration of tomatoes stored at ambient storage conditions, compared to those stored at cold storage conditions. Ref. [19] reported that total sugars are a significant source of metabolic energy within the fruit. The higher loss of sugars under ambient storage conditions can be associated with a high respiration rate and metabolic processes, which trigger the rapid hydrolysis of sugars. Similarly, ref. [29] also reported that higher temperatures advocate the more rapid utilization of sugars as a substrate for ripening and metabolic processes. Cooler temperatures help to delay these processes, which results in the lower utilization of sugars. The results show a decline in the total sugar concentration over the storage period, from 8.95 mg\(\cdot\)100\({}^{-1}\) g on Day 0 to 4.77 mg\(\cdot\)100\({}^{-1}\) g of fresh weight (FW) on Day 28. Ref. [40] also reported a decline in the total sugar concentration with the advancement of a 30-day storage period. According to [21] the total sugars reach a peak concentration at the pinkish-yellow to red ripening stages. Thereafter, they begin to decrease as the fruit matures and changes to become entirely red. The results show that the highest total sugar concentration was at the initial stage of packaging, where the tomatoes were at their pinkish-yellow to red ripening stage. Ref. [41] reported that sugars generally increase with the maturity of tomatoes. The fructose and glucose dominate, while the sucrose decreases up to 90% of its initial concentration and declines when the tomatoes start to deteriorate. This explains the decline in total sugars during storage as they ripen to full red. Similar trends were reported in the papaya fruit by [29] where the fruit showed a slight increase in total sugars at the beginning and a decrease towards the end of its lifespan. Ref. [42] also reported that sugar phosphates are intermediate pathways of central metabolism; as the fruit begins to deteriorate there is a high turnover rate of sugar concentration. As the tomatoes mature to become entirely red, more starch is lost due to respiration, which causes carbon influxes. The total sugar concentration values ranged from 8.95 to 3.43 mg\(\cdot\)100\({}^{-1}\) g of fresh weight (Table 5). These results are in agreement with the range reported by [40].