{"title":"番茄果实采后微生物劣化的测定","authors":"M. Titus","doi":"10.9734/bpi/rppsr/v2/11094d","DOIUrl":null,"url":null,"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.","PeriodicalId":20990,"journal":{"name":"Recent Progress in Plant and Soil Research Vol. 2","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Determination of Post-Harvest Microbial Deterioration of Tomato (Lycopersicon esculentum) Fruits\",\"authors\":\"M. Titus\",\"doi\":\"10.9734/bpi/rppsr/v2/11094d\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":20990,\"journal\":{\"name\":\"Recent Progress in Plant and Soil Research Vol. 2\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-07-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Recent Progress in Plant and Soil Research Vol. 2\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9734/bpi/rppsr/v2/11094d\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Recent Progress in Plant and Soil Research Vol. 2","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9734/bpi/rppsr/v2/11094d","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Determination of Post-Harvest Microbial Deterioration of Tomato (Lycopersicon esculentum) Fruits
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.
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