Fungal and Bacterial Species Associated with the Deterioration of Fresh Tomato Fruits (Lycopersium esculentum M.) Sold in Aliero Market, Kebbi State
Keywords:
Tomatoes, microorganisms, mean, market and AlieroAbstract
Lycopersium esculentum M. are economic vegetables that deteriorated due to the nutrients contain which allowed the growth of microorganisms on it. Bacterial and fungal species were identified using poured plate method and Biochemical tests. Three (3) categories of tomato fruits samples were collected, varying different degrees of spoilage; highly rotten, slightly rotten and fresh tomatoes. A total of sixty (60) tomatoes were randomly collected within Aliero central market. From the results obtained, seven fungal species and four (4) bacterial species were isolated namely; Saccharomyces cerevisiae, Candida species, Alternaria alternate, Trichoderma species, Penicillium digitatum, Mucor species and Aspergillus species and bacterial species identified were; Bacillus species, Escherichia coli, Staphylococcus aureus and Proteus species. The mean colony counts of bacteria ranges from 2.9 x 103 to 6.0 x 102 cfu/g and spore formed per unit for fungal species ranged from 3.0 x 103 to 5.6 x 102 sfu/g. In conclusion, these spoilage of fresh tomato usually occurs during storage and transit as well as during processing. Since many microorganisms were identified as the major causal agents of the tomato fruits spoilage in the study area, proper handling procedure especially during post-harvest and pre harvest as well as during selling and buying of the tomato fruits should be employed to avoid damage that usually results to the spoilage of these vital vegetable.
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