Determination of Post-Harvest Microbial Deterioration of Tomato (Lycopersicon esculentum) Fruits
This study looked into the microbiological, chemical, and environmental factors that contribute to the rotting of this vital vegetable. From rotting tomato fruits, a total of eight microorganisms (fungi and bacteria) were recovered. These isolates were utilised to conduct pathogenicity tests on healthy fruits, both wounded and unwounded, and it was discovered that fungi cause more degradation than bacteria. Temperature and milton were tested to see how they affected the rotting of the meat. fruits. The rate of deterioration appears to grow as the temperature rises. The use of milton was found to be useful in reducing rotting. The amount of ascorbic acid in fresh and decaying fruits was also tested. Ascorbic acid levels decreased as degradation progressed, according to the findings.
Author (s) Details
Department of Biology, College of Education, Minna, Niger State, Nigeria.
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