Control of phytopathogenic microorganisms of post-harvest in tomato (Lycopersicon esculentum Mill.) with the use of citrus extract

Cristina, Romeo Teodor; Reyes-Pérez, Juan José; Guillermo, Hernández-Montiel Luis; Bernardo, Murillo Amador; Omar, Rueda Puente Edgar

doi:10.29328/journal.jpsp.1001018

Cited by 2 publications

(2 citation statements)

References 13 publications

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“…Similarly, F. moniliforme, A. niger and R. stolonifer were also isolated from rotten tomato fruits (Onyia et al, 2000). In addition, Lemma et al (2014) [29] [18] , G. Candidum, R. stolonifer, Alternaria sp and Fusarium sp. were the major pathogens causing tomato fruit rots.…”

Section: Discussionmentioning

confidence: 99%

Pathogens associated with tomato Post-harvest losses in Mwea, Kenya

Mugao¹,

Birgen²

2021

IJMRGE

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Tomato post-harvest pathogens are a threat to the harvested tomatoes. Tomato fruit attract more micro-organisms because of it being succulent, highly rich in nutrients and sugars that are medium for microbial growth. The pathogens destroy tomato fruits reducing the quantity of consumable fruits and at the same time lowering the profit made from the sales of the tomato fruits. Consumption of contaminated fruits results to food poisoning. Isolation and identification of pathogens causing tomato fruit rot is necessary in order to create awareness and reduce the risks of infections arising from handling and consumption of contaminated tomato fruits. The objective of this study was to isolate and identify pathogens that cause tomato fruit rots in Mwea Kenya and test the susceptibility of tomato cultivars to the rots. In this study infected tomato samples were collected from farms and markets in Mwea. Disease causing micro-organisms that were suspected to cause the post-harvest damage were isolated, identified and re-inoculated to wounded surface sterilized fresh harvested ripe tomato fruits to establish pathogenicity. Two common tomato cultivars (Kilele F1 and Roma V.F) grown in Mwea were tested for susceptibility to the common post-harvest tomato pathogens in the area. Data was analysed using SPSS frequency, percent and chi-square test statistics. Six pathogens were isolated from infected tomato samples and they varied significantly (p<0.001) with Furasium spp. being the most prevalent (30%). Damage caused by the pathogens on tomato fruits also varied significantly (p<0.001) with Rhizopus spp. causing (100%) rot. The susceptibility of the tomato cultivars to the test pathogens differed significantly (p<0.045) with Kilele F1 being the most susceptible. These findings will be of importance in making the farmers and consumers aware of pathogens causing tomato rots and cultivars that are susceptible to rots.

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Section: Discussionmentioning

confidence: 99%

Pathogens associated with tomato Post-harvest losses in Mwea, Kenya

Mugao¹,

Birgen²

2021

IJMRGE

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“…At temperature 25°C±2 and 45% relative humidity (RH), Cristina et al (2018) tested the effects of citrus extracts on the shelf life of tomatoes. The results showed that under control conditions, the percentage of losses was highest on day 13 and gradually decreased thereafter.…”

Section: Physiological Status Of Fruits and Vegetablesmentioning

confidence: 99%

Postharvest Physiology of Fruits and Vegetables and Their Management Technology: A Review

Ferdousi,

Hussain,

Saha

et al. 2024

THE JAPS

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This review basically provides knowledge regarding postharvest physiology, allied factors and management of harvested horticultural produce. Commodities with higher respiration and ethylene production tend to have shorter shelf life with low quality than those with lower respiration and ethylene production. Transpiration and respiration processes of harvested fruits and vegetables result in weight loss, softening and shriveling, loss of peel glossiness etc. Fruit and vegetable storage life is negatively impacted by ethylene production. Fungi and bacteria are the biggest offenders among almost all postharvest disorders of fruits and vegetables. One of the largest significant factors impacting the postharvest life of fruits and vegetables is temperature because it has an intense influence on the rate of physiological responses such as respiration, transpiration, ethylene production and disease development. The rate of respiration and the generation of ethylene are both regulated by high temperatures. On the other hand, high temperature with high relative humidity favors the disease's development but low temperature (5 o C) and high relative humidity (RH 96%) result in low transpiration. Control or modified atmosphere storage (O2 below 5%, CO2 above 3%), vacuum pack, chemical treatments and edible coating are the effective ways for controlling respiration, ethylene production, transpiration and disease development but it is mainly dependent on types of fruits and vegetables.

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Control of phytopathogenic microorganisms of post-harvest in tomato (Lycopersicon esculentum Mill.) with the use of citrus extract

Cited by 2 publications

References 13 publications

Pathogens associated with tomato Post-harvest losses in Mwea, Kenya

Pathogens associated with tomato Post-harvest losses in Mwea, Kenya

Postharvest Physiology of Fruits and Vegetables and Their Management Technology: A Review

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