A Comprehensive Review of Tomato Post-Harvest Losses: Understanding Impacts and Contributing Factors in Ethiopia

This review explored the underlying causes and factors that contribute to postharvest losses in tomato production by analyzing their economic and environmental impacts. Tomatoes, a popular crop worldwide, especially in tropical regions such as Ethiopia, are highly valued for their rich vitamin and mineral contents, including lycopene. It is an affordable and nutritious vegetable and is known for its high content of antioxidants, including carotenoids such as β-carotene, polyphenols and ascorbic acid, making it a top choice for those seeking a healthy diet. Despite their nutritional significance, tomatoes, which are climacteric and perishable fruits, have a short shelf life of 2 to 3 weeks, which renders them susceptible to postharvest losses throughout the food supply chain from farm to table. These losses, experienced in both quantity and quality, occur during the harvesting, storage, transportation, processing, marketing and preparation phases. In Ethiopia, postharvest losses affect various regions differently, including North Wollo, South Wollo, East Wollega, West Shewa and South Tigray, with loss rates fluctuating during harvesting, packing, transport and storage. The causes of these losses include inadequate harvesting equipment, improper packaging and storage methods, deficient infrastructure such as roads and transportation systems and a lack of technological advancements in the production and distribution processes. Addressing these challenges is vital for enhancing the efficiency and sustainability of tomato production, minimizing economic losses and mitigating the environmental impact of food waste.