Browsing by Author "Oyeyiola, Ganiyu P."

Now showing 1 - 2 of 2
  • Item
    Laboratory Practicals in Microbiology II
    (The Department of Microbiology, University of Ilorin, Ilorin, 2018-06-22) Olayemi, Albert B.; Sani, Alhasan; Oyeyiola, Ganiyu P.; Omojasola, Patricia F.; Kolawole, Mathew O.; Arekemase, Musa O; Ahmed, Risikat N; Saliu, Kudirat B; Anibijuwon, Ibikunle I.; Sule, Ismaila O.; Agbabiaka, Toyin O.; Adebisi, Olusoji. O; Udeze, Augustine O.; Ahmed-El_imam Aminat M.; Oke, Mushafau A.; Ajijolakewu Kamoldeen A.; Odebisi-Omokanye Mutiat B.; Laba, Sunday A.; Adetitun, David; Gambari-Ambali, Rabiat O.; Zakariyah, Rahmat F.; Abioye, Jumai A.; Adam, AbdulRahman. I; Olabanji, S.O
  • Item
    Shelf life and proximate composition of tomato (Solanum lycopersicum L.) fruits as influenced by storage methods
    (Faculty of Science, University of Peradeniya, Sri Lanka, 2018) Garuba, Taofeeq; Mustapha, Oba T.; Oyeyiola, Ganiyu P.
    Tomato (Solanum lycopersicum L.) is a perishable fruit with a relatively short shelf life. The quality and nutritional value of fresh produce like tomato are affected by postharvest handling and storage conditions. This work aimed at evaluating the effects of storage methods on the shelf life and proximate composition of four varieties of local (Hausa and Yoruba Nigeran land races) and improved (Tropimech and Roma VF) tomato. The mature green fruits of each variety were manually harvested and stored. Three storage structures were employed viz., plastic crate, raffia basket and pot-in-pot refrigerator. Three botanical preservatives (plant byproducts) were used viz., wood ash from shea butter tree (Vitellaria paradoxa), sawdust from African mahogany (Khaya ivorensis) and rice (Oryza sativa) straw. Each preservative was mixed with each variety of tomatoes in 1:2 ratios (1.75 kg of preservative to 3.50 kg of fruits) in each storage device. Shelf life was determined when more than 50% of fruits showed symptoms of shrinkage or spoilage (fruit rot). Proximate analysis was carried out for the amounts of moisture, ash, crude fibre, crude protein, crude lipid and carbohydrate in the stored fruits. Shelflife of all the varieties was enhanced by pot-in-pot refrigerator. Proximate analysis revealed that moisture was highest, followed by carbohydrate in all varieties irrespective of storage structure and preservative. The improved varieties showed higher values of all the proximate parameters when compared to the two local varieties (Hausa and Yoruba).Out of the storage structures, pot- in-pot refrigerator seems to be more suitable to enhance shelf life of tomato fruits without compromising its quality.