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Nutritional Composition of Fresh and Damaged Tomato (Solanum lycopersicum L.) Fruits and MoUld Community of Damaged Tomatoes in Delta State, Nigeria

DOI: https://doi.org/10.33003/jobasr

Okpewho, Oghenetega Paul

Agbogidi, Oghenerioborue Mary

Solomon, Efenure Jennifer

Ogunoye, Olalekan Ajibade

Ebunola, Temitope Emmanuel

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A Publication of the Faculty of Physical Sciences, Federal University Dutsin-Ma, Dutsin-Ma, Katsina State, Nigeria.
Abstract
Tomatoes contribute to healthy, well-balanced diet. Rich in minerals, vitamins, amino acids, sugar and dietary fibres, tomato fruits are consumed fresh or cooked in sauces and soup dishes. Recently, due to improper postharvest handling, tomato fruits are contaminated by spoilage microorganisms while consumers prefer damaged fruits due to rising costs. In this study, the associated spoilage fungi and proximate composition of fresh and spoilt tomatoes fruits obtained from five markets in Delta State, Nigeria were investigated. The aim was to compare the proximate constituents of fresh and spoilt tomato fruit to educate consumers. 200 tomato fruits were randomly purchased from Abraka main, Abraka small, Eku, Obiaruku and Warri markets, Delta State. From each market, 20 fresh and 20 spoilt tomatoes were purchased from 5 sellers. Samples were packaged into sterile containers, labelled, and transported to the laboratory for analysis. The proximate composition analysis was conducted using standardized procedures outlined by the Association of Analytical Chemists (AOAC). The result revealed the proximate composition varied significantly between fresh and spoilt tomatoes. Fresh tomato had higher levels of carbohydrate, protein, fat, moisture, ash and fibre compared to spoilt tomato fruits. Furthermore, five (5) genera and six (6) species of fungi were isolated from the damaged tomatoes including Aspergillus ochraceus, Aspergillus niger Fusarium oxysporum, Rhizopus stolonifer and Saccharomyces cerevisiae, Sclerotinia sclerotiorum, with the most predominant fungus being Saccharomyces cerevisiae (36%). The study emphasizes proper handling and storage of tomatoes to prevent nutritional loss and minimize risks associated with spoilage fungi for optimal health benefits.
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