Abstract-A study was conducted to study the Influence of salt solution and soil interspace on the total fungal counts of stored tomatoes in Cooling Structures. Three sets of four different types of passive evaporative cooling structures made of clay and aluminium. One set consists of four separate cooling chambers. Two cooling chambers were made with aluminium container (cylindrical and rectangular shapes) and the other two were made of clay container (cylindrical and rectangular). These four containers were separately inserted inside a bigger clays pot and inter-spaced with clay soil of 5 cm with the outside structure wrapped with jute sack. The other two sets followed the same pattern with interspacing of 7 cm and 10 cm respectively. The set with 7 cm interspace served as the control in which the interspace soil and the jute sack were wetted with water at room temperature. The other two sets were wetted with table salt solution. The fungal counts on the stored tomatoes were determined at interval for a period of sixteen days. The effects of the fungal counts on the weight and nutritional values of the produce were determined using ANOVA. Further analysis by DNMRT was carried out to compare the means. The total fungal counts of 13.7, 13.6, 13.0, 11.8 and 10.8 ppm were recorded for the tomatoes stored in 5 cm soil inter space while the total fungal counts of 13.7, 13.8, 12.7, 12.5 and 11.5 ppm were recorded in 7 cm soil interspace.while 14.3, 14.4, 13.4, 12.9 and 12.1 ppm were recorded in the 10 cm soil interspace.
The difference and changes in the nutritional components (Protein, fat an calcium) of local and exotic cow breeds (White Fulani, New Jersey and Mixture of the two breeds) were investigated before and after pasteurization of stainless and galvanized steel pasteurizers that was designed and fabricated, at temperature-time combinations of 61 0 C for 30minutes, 66 15seconds as well as at an unquantified tempera samples before and after pasteurization showed significant variation in protein, fat and calcium content (p<0.05) after pasteurization. The protein contents in the unpasteurized samples were 3.65%, 3.49% and 3.62% for White Fulani, New Jersey and heir mixtures respectively. These values decrease to 3.64% in White Fulani but increased to a range of 3.50%-3.64% in New Jersey and the mixture after pasteurization. The values of fat content obtained in the same order were 2.95, 2.85 1227.70, 1117.30 and 1107.70 mg/Kg. Calcium values decreased significantly with increase in temperature in White Fulani to a least value of 11140 it increased significantly as well to a value range of 1120.70 and to a value range of 1110.30 to 1140.00 mg/Kg in the mixture at varying temperatures and material. This evaluation shows that the local breed has better nutritional composition than the foreign breed but the mixture of milk of the two breeds is a promising idea that should be further exploited.
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