Postharvest storage of Italian tomatoes using bacillus subtilisand salicylic acid

Tomato (Solanum lycoperscium) is one of the main vegetable crops and commonly grown around the world. The growing concern with food and environmental issues, as well as the rise of technologies with less environmental impact, makes it necessary to use bio-safe technological alternatives. Therefore, the objective of this study was to evaluate the application of Bacillus subtilis and Salicylic Acid in tomato post-harvest and their influence on the physical-chemical parameters of tomato fruits under cold storage. The work was conducted at the Biotechnology laboratory of the Federal University of Mato Grosso, Campus de Sinop, from 11/01/2019 to 11/22/2019. The parameters evaluated were: Percentage of mass loss, Total phenolic compounds, Lycopene, β-carotene, Total Soluble Solids, Determination of pH and Total Titratable Acidity. The application of Salicylic Acid and Bacillus subtilis did not promote significant changes in the values of Brix °, PH and ATT. Likewise, the AS and BS treatments did not influence the lycopene content. The carotenoid content was influenced by BS. The cultivar fascination was the one with the highest content of carotenoids and lycopene during storage.