EFFECTS OF STORAGE PERIOD ON PHYTOCHEMICAL CONSTITUENTS AND FUNGAL LOADS OF THREE VARIETIES OF TOMATOES

ABSTRACT

Tomato (Solanum lycopersicum L.) is a widely cultivated vegetable which belonged to the family Solanaceae. Tomatoes are important food crops. This research aims to study the effect of storage period on the phytochemical constituents and microbial load of three varieties of tomato. The three varieties of tomato obtained identified as Roma, Plum and Heirloom were purchased and stored in the laboratory for twelve days under room temperature. Physical assessment, microbial analysis and phytochemical analysis was carried out using a standard laboratory method. The physical assessment showed that the roma variety has the highest average weight and remained three after twelve days while the plum variety showed the least average weight and one from the ten used. The microbial assessment revealed the presence of Penicillium sp., Aspergillus sp. and yeast cells. Yeast cells were more dominant in all three varieties. The heirloom variety showed the highest microbial count while the plum variety has the least. Phenols and Flavonoids showed a decrease across the three varieties from healthy to spoilt, Tannins decreased in the Roma variety and increased in the other two varieties. Saponins showed an increase after spoilage in each variety while Alkaloids showed an increase in both Roma and Heirloom varieties with a decrease in the plum variety. The heirloom variety should be consumed more because of its balanced phytochemical constituents especially while still fresh. If it is to be consumed later, the roma variety is best for this.