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

Ajayi A. A.; Olasehinde I. G.

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

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abstract_textpTomato (Lycopersicon esculentum Mill) 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 color 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./p/abstract_text

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《scientific research and essays》 |2009年第3期|185-187|共3页
作者
Ajayi A. A.; Olasehinde I. G.;
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作者单位

Covenant Univ, Coll Sci & Technol, Dept Biol Sci, Ota, Ogun State, Nigeria;

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原文格式 PDF
正文语种英语
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关键词
Tomato fruits; pH; protein content; Aspergillus niger; FUNGUS;

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

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