Quality Deterioration of Tomatoes Using Three Different Storage Methods

Abstract

Study was conducted at the Microbiology laboratory of Lagos State Polytechnic, Ikorodu to determine
quality deterioration of tomatoes sample using plastic, carton and basket storage method for period of 7
and 14 days respectively. 1000g matured tomatoes sample were taken from a farm settlement at
Odogunyan-Ikorodu, Lagos to determine the physiochemical properties; moisture content (MC), protein (P),
fat (FT), fibre (FB), ash (A) and vitamin ‘C’ (VC) of the produce before and after storage, also, microbial
count and pathogenic presence after 24 and 48 hours of storage. Result obtained showed 95.00%MC,
2.21%P, 0.30%FT, 0.81%FB, 2.34%A and 67.50mgVC before storage. Tomatoes stored in the carton had the
highest nutritional values in terms of quality; 55.48%MC, 0.85%P, 0.18%FT, 0.58%FB, 1.00%A and
2.50mgVC after 14 days. Penicillium, green fungi which grows in ripening fruit was found in the plastic
after 48 hours with about 2.89 * 106 colony count while, sample stored in the carton were more susceptible
to less colony count (1.52 * 106) of fungi after 48 hours. The carton gave better results when compared to
basket and plastic methods of storage in the study area as far as these quality attributes assessed are
concerned.