Open AccessJournal Article
Microorganisms causing post-harvest tomato (Solanum lycopersicum L.) fruit decay in Nigeria
Bashir Omolaran Bello,Habib Ullah,Odunayo Olawuyi J,Opeyemi Adebisi S,Alafe Azeez H,Owoade Temilade A +5 more
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TLDR
Prevalence indices revealed that isolated pathogens is higher at Sabo market than Oja-Oba market, and pathogenicity tests revealed that both of bacteria and fungi caused fruit decay.Abstract:
This study was carried out to isolate and identify pathogenic microorganisms associated with deterioration of tomato fruits. Fruit samples of infected and non-infected tomatoes were collected from two open markets, Oja-Oba and Sabo in Osogbo, Nigeria. Each of the tomato was cut and the liquid content inoculated on nutrient agar and potato dextrose agar, incubated at 37 0C and 25 0C, respectively, and observed from 24 hours to 5 days, after which different colonies obtained were identified using slide culture technique. Two bacteria, Staphylococcus aureus and Bacillus spp, as well as two fungi Aspergillus flavus and Rhizopus stolonifer were observed in the tomato samples in both markets. Prevalence indices revealed that isolated pathogens is higher at Sabo market than Oja-Oba market. Pathogenicity tests also revealed that both of bacteria and fungi caused fruit decay. Consumers’ awareness on potential health hazards of consuming relatively cheaper and pathogen contaminated spoilt fruits should be intensified.read more
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TL;DR: In this article, the authors evaluated the single and combined usage of chitosan and rhamnolipid as edible coatings to extend the shelf life of sweet oranges stored at 25°C for 8 weeks.
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Microbial and heavy metal hazard analysis of edible tomatoes (Lycopersicon esculentum) in Port Harcourt, Nigeria
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Screening and partial purification of amylase from Aspergillus Niger isolated from deteriorated tomato ( Lycopersicon Esculentum mill.) fruits
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References
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Book ChapterDOI
Microbiological Spoilage of Fruits and Vegetables
TL;DR: Characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilages, and methods for detecting spoilagemicroorganisms are addressed.
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Compendium of the microbiological spoilage of foods and beverages
TL;DR: To the Microbiological Spoilage of Foods and Beverages, see as mentioned in this paper for a list of products with the highest amount of microbiological spoilage: vegetables, fruits, cereals, and high-sugar products.
Journal ArticleDOI
Microbial quality of fruits and vegetables sold in Sango Ota, Nigeria.
TL;DR: Consumer’s awareness on the dangers of consuming pathogen contaminated foods and the need to insist on properly processed/stored sliced produce needs to be re-awakened.
Journal ArticleDOI
Apple (Malus domestica) and tomato (Lycopersicum esculentum) fruits cell-wall hemicelluloses and xyloglucan degradation during Penicillium expansum infection.
Eva Miedes,Ester P. Lorences +1 more
TL;DR: The results confirm the importance of hemicellulose degradation in the breakdown of plant cell walls, causing cell-wall loosening, increasing the porosity of the wall, and allowing the colonization of plant tissue.
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