Tomato is highly perishable vegetable, quality of tomato deteriorates as shelf life expands. Its storage can fetch higher price to the farmers. This book deals with the shelf life study of tomato with various chemicals. Physical parameters like physiological weight loss, spoilage, shelf life, marketable fruits, firmness, organoleptic test like fruit color, pulp color and taste, Biochemical parameters like Total Soluble Solids, Reducing sugar, Total sugar, Acidity Ascorbic acid etc. are examined with various chemical like KMnO4 & gibberellic acid and plant extract Bael Leaf Extract...