Tomato is getting wasted in a large quantity during the peak period and if we sell it after one month wastage can be prevented and producer gets better price.
Harvest tomatoes before ripening and store it at 13 degrees centigrade and relative humidity of 90% you could ripen them by increasing of temperature or using ethylene gas. good luck.
Bright red fully ripened tomato can be stored for 20 to 22 days under CA(8-9 °C, 4%O2 +2% CO2) with moderate loss of weight and solid content and no chilling injury. Try this. Good luck
By applying a heat stress of 40-50 degree Celcius to green tomatoes before ripening, it is possible to prevent the ripening response. This seems to be due to the restoration of the deteriorated cells (proteins) by heat shock proteins produced by the heat stress. It is a kind of stress response and acquisition of tolerance against aging (ripening).
I agree that CA storage is complex and not economical. But a heat stress application technique is simple and ecoomical because we can make hot air and hot water by using solar heat.
Shelf life of tomato generally may depend on the microorganisms activity and metabolism of the fruit that causes spoilage. First, you should investigate the most influencing reasons for spoilage.
In general, you can influence quality by careful harvesting (e.g. avoid mechanical stress, surface cracks…) and transport/storage (cool and with little oxygen, no piling, etc.). Furthermore, you may improve the sort of tomato in your cultivation.
Low cost technology depends on the resources available and an answer is not easy. Here, you should illustrate your environmental conditions (cheap worker, water, storage space, technologies available, etc.) to find the right low cost technology.
You can try to rapid heating treatment by microwave heating. There is a low cost microwave dryer. A heating within 30 s at high microwave power. This can kill the eggs of insects or retard the ripeness.
you can read this Book: Ashraf Mahdy Sharoba; Hamdy A. El-Mansy and Bernhard Senge (2012). Rheological and Mechanical Properties of Some Selected Foods."Tomato, cherry and apricot fruits and their products (puree, juice, nectar, ketchup, paste and concentrate)". LAP LAMBERT Academic Publishing GmbH & Co. KG, Saarbrucken, Deutschland.
Rather than a technical solution I propose a commercial one. Use a buyback program where a food processor buys the older tomatoes to be used for other products like Ketchup, etc. This creates a two-tiered revenue source that recovers partial revenue from old tomatoes and keeps them out of the solid waste stream. I haven't read Dr. Sharoba's book, so my proposal may not be edibly feasible.