Nutritional Changes In Deteriorating Tomato Fruits
ABSTRACT
This work evaluated the
nutritional changes in deteriorating tomatoes' stored at room temperature for fifteen
days. During this period, the tomatoes deteriorated gradually. The vitamin A
and C content, pH, titratable acidity of the fruit were evaluated every other
day. Vitamin A content reduced from day 1 to day 15 (1003.09πg/100g-
856.20g/100g), vitamin c also reduced from 66.66mg(day1) to 9.40nig/100g(day
15). pH reduced from 4.61 to 4.39 within the same period. On the other hand,
microbial load of the tomatoes increased from 4.0 x 102 cfu (first
day) to 1.26 x 103cfu (15th day) while the titraiable acidity
increased from 0.320 to 0.593.
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ONWUAHO, C (2021). Nutritional Changes In Deteriorating Tomato Fruits. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/nutritional-changes-in-deteriorating-tomato-fruits-7-2
CHINAZAEKPERE, ONWUAHO. "Nutritional Changes In Deteriorating Tomato Fruits" Mouau.afribary.org. Mouau.afribary.org, 13 Aug. 2021, https://repository.mouau.edu.ng/work/view/nutritional-changes-in-deteriorating-tomato-fruits-7-2. Accessed 25 Nov. 2024.
CHINAZAEKPERE, ONWUAHO. "Nutritional Changes In Deteriorating Tomato Fruits". Mouau.afribary.org, Mouau.afribary.org, 13 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/nutritional-changes-in-deteriorating-tomato-fruits-7-2 >.
CHINAZAEKPERE, ONWUAHO. "Nutritional Changes In Deteriorating Tomato Fruits" Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/nutritional-changes-in-deteriorating-tomato-fruits-7-2