Aspects of tomato fruit quality as influenced by cultivar and scheme of fertilizer appication

Oko-Ibom, G O; Asiegbu, J. E.

doi:10.4314/as.v6i1.1558

Cited by 8 publications

(6 citation statements)

References 9 publications

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“…Previous studies [20] showed moisture content of 90.75% in tomato fruits. Moisture content reported in this study is slightly higher but in range with previous studies by [21] [22]…”

Section: Resultssupporting

confidence: 84%

Influence of Substrate Proximate Properties on Voltage Production in Microbial Fuel Cells

Mbugua¹,

Mbui²,

Mwaniki³

et al. 2020

JSBS

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“…Previous studies [20] showed moisture content of 90.75% in tomato fruits. Moisture content reported in this study is slightly higher but in range with previous studies by [21] [22]…”

Section: Resultssupporting

confidence: 84%

Influence of Substrate Proximate Properties on Voltage Production in Microbial Fuel Cells

Mbugua¹,

Mbui²,

Mwaniki³

et al. 2020

JSBS

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“…The total solid of the samples ranged from 8.89 to 12.26%, which is below the standard level of 20 -22% required by CAC (2011). These values are also lower than the values (15.15 -30.99%) reported by Eke-Ejiofor (2015) but higher than the values reported by Nunoo et al (2014) and Oko-Ibom & Asiegbu, (2007) with values ranging between 8.00 -8.40%. The reduced level of total solids and high moisture content in the tomato pastes signified the possible presence of increased vitamin C content since water soluble vitamins increased with the presence of moisture and depreciates with increasing dehydration of the samples.…”

Section: Physicochemical Propertiescontrasting

confidence: 66%

Comparative Evaluation of the Qualities of some Selected Tomato-Paste Brands Sold in Kano Market

Ndife¹,

Onwuzuruike²,

Osungboun³

2020

J.Food.Stab

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Tomato fruits suffer postharvest losses due to poor storage facilities. One of the few efficient ways of preserving the nutrients, ensuring the availability of tomato all year round and increasing the bioavailability of lycopene is through processing tomato into a paste. In this study, selected tomato-paste brands sold in Kano market were evaluated for their qualities with the aim to identify possible adulteration. A total of eight different tomato-paste brands were collected from Yankura market in Kano. The physicochemical properties, proximate, lycopene and vitamin C contents and microbial quality were determined. The results showed that the tomato pastes had high moisture content (89.27-91.11 %) and low amount of ash (1.06-0.72 %), protein (3.28-1.64 %), fat (1.09-0.81 %) and carbohydrate (6.32-4.42%). The pH (3.73-4.35) and acidity (0.36-0.49%) of the samples were within the Codex Alimentarius Commission (CAC) recommended limit for tomato pastes. The total solids (8.89-12.26%) of the tomato pastes were below the CAC recommended limit which is evident in their low viscosity (210.70-270.20 mPas) values. Microbiologically, the tomato pastes exceeded the CAC maximum limit (10 cfu/g) for coliform content. However, the tomato pastes were rich in vitamin C (19.36-23.58 mg/100 g) and contain an appreciable concentration of lycopene (20.35-27.92 mg/kg). Importantly, they are free from adulteration. Practical application The tomato pastes evaluated in this study is largely popular in the Nigerian market, particularly Kano, leading to their wide consumption. The data obtained can be used to provide informative assessment on the quality of tomato pastes sold in Kano, thereby informing end-users on their quality status, providing recommendations to manufacturers on possible improvements on the quality of their products as well as attract the attention of regulatory agencies on the need to critically assess the quality of imported and locally produced tomato pastes and ensure they meet quality standards before they are launched into the market.

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“…Traits to select during crop improvement therefore, depend on the target beneficiaries (Sugri et al, 2012). Even though emphasis in crop research is increasingly shifting from quantity to quality of production in recent times (Oko-Ibom & Asiegbu, 2007), there is still little improvement in the quality of commercially produced tomato varieties (Beckles, 2012), hence resulting in high amount of qualitative losses. However, qualitative loss in tomato production can have a negative impact on many parameters like consumer acceptability, nutrient status of fruits, and financial income to producers.…”

Section: Introductionmentioning

confidence: 99%

Stakeholders’ Perception and Preferences of Post-harvest Quality Traits of Tomato in Ghana

Osei

Danquah

Blay

et al. 2018

SAR

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The high levels of tomato consumption coupled with wide production levels in Ghana make the crop economically viable. Food preferences vary among individuals and geographical locations. Traits to select during crop improvement therefore, depend on the target beneficiaries. Breeders sometimes fail to consider preferences of end users probably because they are oblivious of them. This study used Participatory Rural Appraisal (PRA) and surveys to identify preferences and perceptions of end users in tomato value chain, for making proper breeding choices according to the information collected. The strategy employed for this research was descriptive survey. The target population included tomato farmers, market players and consumers. A multi-stage sampling was used to select the study sample. More than half (57.3%) of the respondents had been involved in tomato production for over 10 years. Sixteen variables were discussed with each group. The first three principal components (PCs) with Eigen values greater than 1.0 together explained 100% of total variation in the data set. Scores for ranking popular vegetable and ranking causes for poor shelf life were not significantly associated with any of the components. The Focus Group Discussion (FGDs) also established that, seven main vegetable crops were cultivated and produced by the communities and ranked tomato as number one. Similarly, six important quality traits of tomato were mentioned by stakeholders as their favorite. Respondents showed extreme preferences for firmness and shelf life as the most important quality traits of tomato. Seventy-seven-point five percent (77.5%) of the consumers use tomatoes every day in their food preparation. The study revealed stakeholders’ desire and plea for firmness and extended shelf life of tomato fruits in Ghana. Consequently, the survey validated the need to regulate tomato breeding goals to develop high yielding tomatoes with improved fruit quality and prolonged shelf life.

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Aspects of tomato fruit quality as influenced by cultivar and scheme of fertilizer appication

Cited by 8 publications

References 9 publications

Influence of Substrate Proximate Properties on Voltage Production in Microbial Fuel Cells

Influence of Substrate Proximate Properties on Voltage Production in Microbial Fuel Cells

Comparative Evaluation of the Qualities of some Selected Tomato-Paste Brands Sold in Kano Market

Stakeholders’ Perception and Preferences of Post-harvest Quality Traits of Tomato in Ghana

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