MICROORGANISMS ASSOCIATED WITH FRESH TOMATOES SPOILAGE

ABSTRACT

Spoiled tomatoes fruit sample was collected from Ikot Ekpene market and they were cultured on appropriate agar for colony count and isolation of bacteria according to their cultural and biochemical characteristics. The result revealed a total bacterial count of 7.8 x 10⁴ cfulg while fungal harboured count of 1.7 x 10⁴ cfulg from the tomatoes sold. The bacteria found were Staphylococcus spp, Micrococcus spp, Listeria spp and Bacillus spp. The fungal isolates were Rhizopus spp, Penecillium spp and Aspergillus spp were present and these can be harmful to the body system quality control measures and proper handling of fruits should be taken to control fruit contamination. 

CHAPTER ONE

1.0     INTRODUCTION

The Lycopersicon esculentum M (tomatoes) is an important vegetable crop across the world, originated in the Western South America (Kimura and Sinha, 2008). The fruits of tomatoes are popular throughout the world and are used in stews, soup and also eaten raw in salads. Ripe tomatoes have high nutritive values being a good source of vitamin A, B, C and minerals (Eslayed and Edrees, 2014). Because of the importance of tomatoe as food, it has been bred to improve productivity fruit quality and resistance to biotic and abiotic stress (Kimura and Sinha, 2008). Tomatoes have been widely used not only as food, but also as research material. Tomatoe is a major vegetable crop that has achieved tremendous popularity over the last century. It is grown in every country of the world in outdoor fields, greenhouses and net houses (Bihn, and Gravani, 2006).

Tomatoe plants can grow up to 10 feet tall but most species are less than three feet tall on average (Yoltaao, 1985). Tomatoes plants are perennial, have a weak stem that often sprawls over the ground and vines over other plants (Sravanthi and Ganggadhar, 2015). Tomatoes fruits differ in shapes and sizes, ranging from small and round to large and variable shape (Brewer et al., 2006). The size of tomatoes varies depending on the plant species. Cherry tomatoe plant produces small cherry size tomatoes (Yoltao, 1985). Tomatoe fruit contain high amount of carbohydrates, fats, organic acids, water, minerals, vitamins and pigments. Tomatoes fruits are used in garnishing various cooked food in Nigerian dishes as well as dishes in many other parts of the world. It is estimated that ripe tomatoes fruits contain approximately 94% of water, 4.3% carbohydrates 1% protein, 0.1% fat, 0.6% fibre and vitamins. Antioxidants phytochemicals such as the carotene and lycopene are contained in tomatoes (Wogu and Ofuase, 2014; Sravanthi and Gangadher, 2015). They are good sources of natural antioxidants which include carotenoids, vitamins, phenolic compounds, flavonoids, dietary glutathione and endogenous metabolites and have been shown to eliminate free radicals (Svaranthi and Gangadher, 2015; Pitchaon et al., 2007).

Naturally, fruits and vegetables carry epiphytic micro flora. During growth, harvest, transportation and further processing and handling the produce can be further contaminated with non-pathogenic and pathogenic organisms from soil, human or animal sources (Beuchart, 1995). Outbreaks of food borne illness have been recorded in Europe, Japan, United States, Canada and Turkey (Gosh, 2009). Pathogenic fungi such as Aspergillus, Fusarium etc have been implicated in some crop spoilage. Fungi contamination of many agricultural products, including tomatoes start in the fields (Aran et al., 1987). Both the biological and physical damages during the harvest or transportation phases, coupled with large amount of water and soft endocarp makes tomatoes more susceptible to spoilage by fungi (Asan and Ekmeki, 2002; Onuoral and Orji, 2015). The present study isolates and identifies fungi species associated with fresh tomatoe spoilage in Ikot-Ekpene market.

1.1.             AIMS OF THE STUDY

The aim of this study is to assess microorganisms associated with fresh tomatoes spoilage.

1.2        OBJECTIVES OF THE STUDY

1.                 To asses bacterial associated with fresh tomatoes spoilage.

2.                 To assess fungi associated with tomatoes spoilage.

3.                 To suggest possible means of storing fresh tomatoes.

 1.3    SCOPE AND LIMITATION  OF THE STUDY

The scope of the study is to assess the microbial load (bacterial & fungi) responsible for the spoilage of fresh tomatoes.

1.4    SIGNIFICANCE OF THE STUDY

 The use of fresh tomatoes has become popular in our homes, restaurant, during ceremonies etc due to it nutritional values, flavouring characteristics, health benefits as well as its colourant properties not minding the microbial risk involved.  Therefore this will reveal the microorganism such as bacteria and fungi that are responsible for the spoilage of fresh tomatoes. Based on this, the will be highly significant to an individual, home, restaurant, eateries, nutritionist as well as other uses of this products.  Furthermore, the will be beneficial to fresh tomatoes sellers as it will educate them on safety and proper shape of the products. Nutritionist at home, restaurant etc will also be aware  of the microbial risk involved in the use of pre-cooked or uncooked fresh tomatoes.  

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