Data from: Shelf life and quality of tomato (Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating

The data was generated to investigate the effect of Beeswax (BW) coating
and Neem leaf extract (NLE) dipping on the shelf life and quality of
tomatoes (Lycopersicon esculentum Mill.) over a storage period of 36 days.
A factorial combination of four levels of Neem plant extract (control,
15%, 20% and 25%) and four levels of beeswax coating (control, 3%, 6% and
9%) storage treatments with three replications were applied on fully
matured green tomatoes in the study. The treatments were arranged in a
randomized complete block design. The average storage room air temperature
and relative humidity varied from 15.2 ºC to 20.4 ºC and 55.53% to 69.46%
RH during 36 days of storage period at Haramaya University from February
to April 2020. Data were recorded on 4, 8, 12, 16, 20, 24, 28, 32, and 36
days after storage. Data on physiological loss in weight, chemical
compositions (total soluble solids, pH, titratable acidity, and ascorbic
acid), decay (%), percentage marketability, and shelf life were assessed
at an interval of four days during 36 days of storage period under ambient
conditions.