Nutrient contents of L. lycopersicum at different ripening stages: A determinant for bacteriological spoilage

G.J. Birma¹, A. Wurochekke², E.A. Fadairo¹, A. Dauda¹ And D. Yohanna¹

¹Petroleum Training Institute, Effurun (Warri)

²Department of Biochemistry, Federal University of Technology, Yola (Nigeria).

ABSTRACT: Lycopersicon lycopersicum (tomatoes) is a vegetable of the family solanacease with international popularity and important ranking second to potatoes. The vegetable had been found to contain some important nutrients that the body needs and therefore the fruit has been of high culinary use at homes and industrial work locations as food. In this work three varieties of tomatoes (Var. commune, var. validum and Var. pyriforme) were subjected to biochemical analysis at three different ripening stages and spoilage rates were followed simultaneously. The result of the analysis showed no significant (P>0.05) difference in the moisture, glucose, protein and fat contents between the three varieties. The result also indicated gradual increases in the moisture, protein and fat contents as fruit transited from the one stage to another, but there was a significant (p<0.05) decrease in glucose content. The rate at which the tomatoes spoilage occurred also increased significantly (p<0.05) as it transited along the stages. This therefore indicates nutrient-ripening stage effect on storage and spoilage of vegetable. However, there was no significant (p>0.05) variation between the varieties.

KEYWORDS: Nutrient; Lycopersicon lycopersicum; Var. commune; Var. validum

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