Submit your papersSubmit Now
For Enquiries: [email protected]
IIARD LogoIIARD

Studies on the Fungi and Phytochemical Potential of Tomatoes (Solunium Lycopersicum L.) in Port Harcourt

Okogbule, F. N. C. Wekhe, E.O. Minima S.O. and Obichi, E. A

Abstract

Tomato contains large amount of water which makes it more susceptible to spoilage by fungi. The fungi responsible for the tomatoes spoilage, produce mycotoxins that are detrimental to human health. The sample from Mile 1 market had highest colony count of Mucur spp. The phytochemical study of the tomato extracts both revealed that phenol had the highest occurrence 30.25±1.35 & 22.2±1.60 and tannin lowest 2.83±0.73& 0.24±0.12. Bioactive compounds stored in plant possess biological and antibacterial activities that can be used as an alternative medicine for the treatment of bacterial infections in man. These compounds have been reported to bestow resistance in opposition to microbial pathogens and this could be accountable for the exhibition of antibacterial activity by both extracts in this present study.

References

A. Ghosh. Identification of microorganisms responsible for spoilage of tomato (lycopersicum esculentum) fruit. Journal of Phytology, Vol. 1, No.6, 414-416, 2009. http://www.scopemed.org/?mno=192987. A. J. Harborne, Phytochemical Methods a Guide to Modern Techniques of Plant Analysis, Springer Science & Business Media, Berlin, Germany, 1998. A. Ordonez, J. Gomez, M. Vattuone, and M. Lsla, “Antioxidant activities of Sechiumedule (Jacq.) Swartzextracts,” Food Chemistry, vol. 97, no. 3, pp. 452–458, 2006. B. J. O. Effiuwevwere. Microbial spoilage agents of tropical and assorted fruits and vegetables. Paragraphics publishing company, Port Harcourt, Nigeria. PP 1-39,2000. Barnett, H. L. & Hunter, B. B. (1998). Illustrated genera of imperfect fungi, 4th edition American Phytopathological Society Press, St. Paul Minnesota, 218. Cheesebrough, M. (2000). Distinct laboratory practicemin tropical countries part 2. Cambridge University Press London, 143-156. Chuku E. C. (2009). Fungi responsible for the spoilage of plantain (Musaparadisiaca) at various ripening stage. Acta Agronomical Nigeriana, 9(1&2), 35-45. Chuku E. C., Agbagwa, S.S. & Worlu, C. (2019). Nutrient quality and associated spoilage fungu of English pear (Pyrus communis L.). International Journal of Agriculture, Environment & Bioresearch, 4(6), 317-325. E. Etebu, A.B. Nwauzoma, D. D. S. Bawo. Postharvest spoilage of tomato (lycopersicum esculentum Mill) and control strategies in Nigeria. Journal of Biology, Agriculture and Healthcare, Vol. 3, No.10, 51-63, 2013. http://www.iiste.org. F. Shidfar, N. Froghifar, M.R. Vafa, A. Rajab, S. Hosseini, S. Shidfar, M. Gohari. The effects of tomato consumption on serum glucose, apolipoprotein B, apolipoprotein A-I, homocysteine and blood pressure in type 2 diabetic patients. International Journal of Food Science and Nutrition, Vol.62, No.3, 289-294, 2010. Doi:10.3109/09637486.2010.529072. Ferrell, Katie E.; Thorington, Richard W. (2006). Squirrels: The Animal Answer Guide. Baltimore: Johns Hopkins University Press. P. 91. ISBN 978-0-8018-8402-3. G. J. Kaur and D. S. Arora,“Antibacterial and phytochemical screening of Anethum graveolens, Foeniculum vulgare and Trachyspermum ammi,” BMC Complementary and Alternative Medicine, vol. 9, no. 1, p. 30, 2009. George S, Brat P, Alter P, Amiot MJ (2005) Rapid determination of polyphenols and vitamin C in plant-derived products. J Agric Food Chem 53:1370-1373. doi:10.1021/jf048396b Grierson, D. & Kader, A. (1986) Fruit ripening and quality. In: The Tomato Crop: A Scientific Basis for Improvement (ed. J.G. Atherton & J. Rudich). Chapman & Hall, London, UK. Griesbach R (2005) Biochemistry and Genetics of Flower Color. Plant Breed Rev 25, 89– 114.