Tomatoes are a highly perishable horticultural commodity, susceptible to
significant losses in both quantity and quality if not handled properly after
harvesting. This study was conducted using a factorial Randomized Complete
Block Design (RCBD) with two factors. Four variables were observed: weight
loss, moisture content, fruit firmness, and vitamin C content. The results showed
that the combination of temperature (T) and packaging type (K) did not
significantly affect moisture content, but had a significant effect on weight loss,
fruit firmness, and vitamin C content. The optimal treatment for weight loss was
5C with polyethylene (PE) packaging (T2Kl), for moisture content was 5C with
paper packaging (T2K2), for fruit firmness, was 5C without packaging (T2KO),
and for vitamin C content was 30C with plastic packaging (TIKI).