Studies on the pH and protein content of tomato (Lycopersicon esculentum Mill) fruits deteriorated by Aspergillus niger.

Ajayi, A. A. and Olasehinde, G. I (2009) Studies on the pH and protein content of tomato (Lycopersicon esculentum Mill) fruits deteriorated by Aspergillus niger. Scientific Research and Essay, 4 (3). pp. 185-187. ISSN 1992-2248

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Abstract

Tomato (Lycopersicon esculentum) fruits obtained from the local market in Sango Ota, Ogun State, Nigeria, were inoculated with Aspergillus niger from cultures grown in the laboratory and incubated under appropriate conditions of temperature and moisture to initiate infection for seven days. Extensive lesions and subsequent collapse of the tomato fruits inoculated with A. niger occurred within a week of incubation. The uninoculated fruits retained the bright red colour and remained firm throughout the seven days. The pH and the probable implication of the results obtained from this research work can be very useful in utilizing tomato fruits in tomato processing companies in Nigeria.

Item Type:	Article
Subjects:	Q Science > QR Microbiology
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mrs Patricia Nwokealisi
Date Deposited:	19 Mar 2014 13:31
Last Modified:	22 Sep 2015 15:25
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/2181

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