-
Microorganism Associated With Spoilage Of Tomatoes
-
-
-
The micro-organism, associated with spoilage of tomatoes shows that tomato contain large amount of water which makes them more susceptible to spoilage by the action of various micro-organism.
Out of the (3) three sources of samples used in the assessment revealed that Bacillus species identified in the spoiled sample are the major causes of canned spoilage while the fungi isolates are peniucillum species etc which revealed by the assessment are also the cause of tomato spoilage. In this assessment carried out, it was found out that bacterial species were the source of spoilage rather than bacteria because it dominated all the plates.
-
-
-
TABLE OF CONTENTS - [ Total Page(s): 1 ]Chapter one1.0 Introduction Chapter Two2.0 Literature review 2.1 History of canned tomato 2.2 Types of canned Tomatoes 2.3 Nutrition facts of canned tomatoes 2.4 Common additions of canned tomato 2.5 causes of canned tomatoes spoilage 2.6 Control/preservation of canned tomatoChapter Three3.0 Materials and Methods 3.1 Place of experimental work 3.2 materials used 3.2.1 Reagent used 3.3 Collection of sample 3.4 Medium preparation 3..4.1 Preparation of nutrient agar 3.4.2 Preparation of p ... Continue reading---
CHAPTER ONE - [ Total Page(s): 1 ]INTRODUCTIONCanned tomatoes are tomatoes usually peeled that are sealed into a canned after having been processed by heat.This product are considered important world wide (Robinso, et al, 1994). In Nigeria tomato paste is the most important tomato product because of its wide spread use for preparation of various food/menus. It contain on the average about 6.4% total solids, of which 3.5% is invert sugar, 0.5% citric acid,0.6% ash, 0.9% protein, 0.53% crude fibre and about 0.05% fat. When s ... Continue reading---
-
TABLE OF CONTENTS - [ Total Page(s): 1 ]Chapter one1.0 Introduction Chapter Two2.0 Literature review 2.1 History of canned tomato 2.2 Types of canned Tomatoes 2.3 Nutrition facts of canned tomatoes 2.4 Common additions of canned tomato 2.5 causes of canned tomatoes spoilage 2.6 Control/preservation of canned tomatoChapter Three3.0 Materials and Methods 3.1 Place of experimental work 3.2 materials used 3.2.1 Reagent used 3.3 Collection of sample 3.4 Medium preparation 3..4.1 Preparation of nutrient agar 3.4.2 Preparation of p ... Continue reading---
ABSRACT -- [Total Page(s) 1]
Page 1 of 1
ABSRACT -- [Total Page(s) 1]
Page 1 of 1