ISOLATION OF MICROORGANISMS ASSOCIATED TO THE DETERIORATE OF TOMATO FRUIT
ABSTRACT
Evaluation of microorganisms associated with deterioration of tomato fruits were carried out. Analysis revealed that various bacteria and fungi in high densities participated in the spoilage processes. Analysis was conducted at 24 hours interval for four days. In tomato, bacterial population of 2.6 x 103cfu/g on the first day increased to 2.5 x 106cfu/g on the second day and reduced to 4.1 x 105cfu/g on the third day. In pawpaw, the load was 5.0 x 106cfu/g on the first day and increased to 1.9 x 106cfu/g on the second day but reduced to 1.3 x 105cfu/g on the 3rd day. Pathogenic bacteria (Listeria monocytogenes, Micrococcus varians) were isolated on the 1st day and 2nd day in the samples.. In tomato, mould emancipation count was 3.2 x 103cfu/g on the first day but increased to 7.8 x 107cfu/g on the fourth day. Microbial species encountered were bacteria such as Micrococcus varians, Lactobacillus fermenti, Bacillus subtilis,
Rothia sp in pawpaw and, Lactobacillus fermenti, Pseudomonas stutzeri, Leuconostoc species, Rothia species in tomato, and fungi such as Penicillium nalgiovense, Penicillium notatum, Saccharomyces sp, R. stolonifer, Humicola sp,
A. niger and Candida tropicalis in pawpaw. Rhizopus stolonifer, Botrytis cineria, Penicillium notatum, Saccharomyces species, Rhodotorula species, Vorticillium
albo-atrum, Penicillium expansium, Mucor mucido, Monilia sp were isolated from
tomato. Washing of fruits with chlorinated water, fruit storage room kept at high sanitary conditions, treatment of fruits with antimicrobial agents, as well as some forms of refrigeration are necessary to increase shelf-life and reduce the risks of microbial toxins which are deleterious to human health.
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