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Comparative assessments of fungi associated with dried fermented tomatoes and fresh tomatoes obtained from Lokoja international market, Kogi state

 Department: Science Technology  
 By: usericon Ohindasi  

 Project ID: 7993
   Rating:  (5.0) votes: 1
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   Price:₦3000
Abstract
Tomato is an annual plant having a weak woody stem covered with glistering reddish yellow glandular hairs, it is widely cultivated in many parts of the world. This study was undertaken to find out and compare the fungal species associated with fresh tomatoes and dried fermented tomatoes. Samples with fungi were grown on potato dextrose agar and sabouraud dextrose agar. The fungi count on the fresh tomatoes was found to be 4.5 x 104, 4.2 x 105, 5.1 x 104 and 4.6 x 104 for Aspergillusniger, Fusariumoxysporum, Rhizopusstolonifer and Penicilliumspp, respectively. While fungal count on the dried fermented tomatoes was found to be 2.8 x 104, 2.0 x 103 and 2.5 x 103 for Aspergillusniger, Fusariumoxysporum and Rhizopusstolonifer respectively. This research conclusively describes dried fermented tomatoes as a better to help the fruit from spoilage to leaving the fruit in a fresh moist state. The storage of tomatoes should be done at a temperature and relative humidity that does not favor the growth of fungi....
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