Determination of Post-Harvest Microbial Deterioration of Tomato (Lycopersicon esculentum) Fruits

M. Titus
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Abstract

This research looked into microbial, chemical and environmental causes of the rotting of this all important vegetable. A total of eight microorganisms (Fungi and Bacteria) were isolated from deteriorating tomato fruits. These isolates were used to carry out pathogenicity tests on wounded and unwounded healthy fruits and it was found out that fungi generally cause more deterioration than bacteria. Tests were carried out to ascertain the effect of temperature and milton on the rotting of the fruits. It was observed that deterioration increases with increase in temperature. Treatment with milton effectively reduced rotting. Ascorbic acid level in the fresh and deteriorating fruits was also experimented. The results showed a decrease in ascorbic acid level with increased deterioration.
番茄果实采后微生物劣化的测定
这项研究调查了这种重要蔬菜腐烂的微生物、化学和环境原因。从变质番茄果实中分离出8种微生物(真菌和细菌)。利用这些菌株对损伤和未损伤的健康水果进行致病性试验,发现真菌一般比细菌更容易引起变质。为了确定温度和水分对水果腐烂的影响,进行了试验。据观察,随着温度的升高,变质程度也随之增加。米尔顿处理有效地减少了腐烂。并对新鲜和变质水果中的抗坏血酸水平进行了试验。结果显示抗坏血酸水平随着恶化程度的增加而下降。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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