Postharvest deterioration of tomato (Solanum lycopersicum) and associated effects on antioxidant bioactive compounds (Johnson Esua)
Microorganisms responsible for tomato deterioration were studied using standard microbiological methods, while effects on antioxidant bioactive compounds were analysed from lipophilic and hydrophilic extracts. Fungal species of Penicillium sp., Aspergillus niger and yeast sp. (Candida sp.) with total load from 3.90*103 to 9.02*107 CFU g-1 FW, and bacterial species of Enterobacter sakazakii, Acinetobacter iwoffii, Stenotrophomonas maltophilia, Klebsiella pneumoniae, Klebsiella planticola, Pantoea agglomerans, Pseudomonas aeroginosa and Chromobacterium sp. with total load of 1.70*104 to 1.01*108 CFU g-1 FW, were isolated and identified responsible for tomato spoilage. Deterioration led to increase in colony forming units, 57.32% loss in vitamin C and 40% increase in antioxidant activity. Total phenols increased up to 2.29 times while lycopene was enhanced to a maximum of 38.45 mg kg-1.
Johnson Esua won an ISHS student award for the best oral presentation at the III International Conference on Agricultural and Food Engineering (CAFEi) in Malaysia in August 2016.
Johnson Esua, Department of Agriculture and Food Engineering, Faculty of Engineering, University of Uyo, P.M.B 1017 Uyo, Akwa Ibom State, 520271, Nigeria, e-mail: email@example.com