scholarly journals Prevalence, inventory and characterization of different morphotypes of Fusarium spp. associated with spoilage of tomato fruits (Solanum lycopersicum L.) in the west-region of Cameroon

2021 ◽  
Vol 8 (1) ◽  
pp. 1-13
Author(s):  
Desiré Njimah Mfonmbouot ◽  
Gaston R. Tsopmbeng Noumbo ◽  
Stephen Lacmata Tamekou ◽  
Elie Keuete Kamdoum ◽  
Jules-Roger Kuiate
Keyword(s):  
Tomato Fruit ◽  
Fruit Production ◽  
Fruit Rot ◽  
Fusarium Spp ◽  
Tomato Fruits ◽  
Genus Fusarium ◽  
Solanum Lycopersicum L ◽  
West Region ◽  
Sporulation Rate

Fusariosis is one of the diseases that cause many pre- and post-harvest losses of tomato fruits. This disease is caused by fungi belonging to the genus Fusarium spp. The present study was carried out to determine the prevalence of Fusariosis in the major tomato fruit production basins in West Cameroon, to inventory and characterize the different Fusarium spp. morphotypes associated with this tomato fruit rot. To achieve this objective, the prevalence of these fruit rots was determined in each production basins. The different morphotypes were obtained from tomato fruit rot. The results showed that the prevalence of this disease was significantly higher and identical in all localities covered by the study according to the Duncan test at P ≤ 0.05. Fruits from these basins contained nine morphotypes of Fusarium spp. of which the most frequent were F1DS morphotypes (16.92%) from Dschang followed by F1BD (16.62%) and F3BD (16.34%) from Mbouda fruits and the least frequent was F3FBT from Foumbot. The study of the morpho-cultural characters of the different morphotypes of Fusarium spp. showed that the morphotypes F2DSC from Dschang, F1FBT, F3FBT from Foumbot, F1BD, F3BD and F4BD from Mbouda showed the greatest radial growth. Similarly, the morphotypes F2DSC from Dschang and F1BD from Mbouda showed the fastest growth rate, while the lowest growth rates were recorded with the F1DSC, F3DSC from Dschang and F2FBT from Foumbot. Foumbot's F3FBT and Mbouda's F1BD morphotypes showed the highest sporulation rate. On the other hand, the F3DSC morphotype of Dschang showed the lowest number of conidia.

scholarly journals Suitability of bio-extracts with coating materials on physicochemical quality of tomato fruits (Solanum Lycopersicum L.) stored at ambient temperature

2021 ◽  
pp. 347-354
Author(s):  
Fufa Desta Dugassa
Keyword(s):  
Solanum Lycopersicum ◽  
Tomato Fruit ◽  
Garlic Extract ◽  
Maize Starch ◽  
Coating Materials ◽  
Tomato Fruits ◽  
Physicochemical Quality ◽  
Solanum Lycopersicum L ◽  
Postharvest Loss

Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious and health protective food, are highly perishable nature. Its sensitivity to postharvest loss due to poor handling, diseases and physical injury limits its successful marketing. Therefore, simple technology is required to reduce the postharvest loss of this commodity. The use of edible coatings with bio-extracts appears to be a good alternative preservation technique to extend the mature tomato fruits. This study was, therefore, initiated to investigate the effect of using bio- extracts garlic bulba and capsicum incorporation with coating materials (maize starch and beeswax on physicochemical quality of tomato fruit stored at ambient conditions (temperature 15.5 to 20.2oC and relative humidity of 55.5 to 67.3%). The experiment was conducted using complete randomized design of two varieties (Fetane and Melkashola) and six treatments. The tomato fruits were coated by dipping into solution for 3 minutes. The treatments prepared were on coating solution of MGE( 9.5% maize starch with 0.5% garlic extract), MCE (9.5% maize starch with 0.5% capsicum extract), BCE (9.5% beewax mixed with 0.5% capsicum extract), BGE (9.5% beewax mixed with 0.5% garlic extract), 10% maize starch without bio-extract, 10% beewax without bio- extract and control. The treatment means were tested at significance level of P ≤ 0.05. The effectiveness of bio-extracts with coating materials on physicochemical quality of tomato fruits were evaluated at three days intervals for 30 days. There was a significance difference (P<0.05) between coated and uncoated fruits. All coatings delayed tomato ripening and improved the keeping quality parameters but best results were exhibited by 9.5% with 0.5% BCE followed by 9.5% with 0.5% MGE by maintaining the mature tomato fruit for 30 days. The study showed that the Fetane variety has maintained more quality attribute than Melkashola variety during storage.

Characterization of ubiquitin ligase SlATL31 and proteomic analysis of 14-3-3 targets in tomato fruit tissue ( Solanum lycopersicum L.)

2016 ◽  
Vol 143 ◽  
pp. 254-264 ◽  
Author(s):  
Yu Lu ◽  
Shigetaka Yasuda ◽  
Xingwen Li ◽  
Yoichiro Fukao ◽  
Takayuki Tohge ◽  
...  
Keyword(s):  
Solanum Lycopersicum ◽  
Ubiquitin Ligase ◽  
Proteomic Analysis ◽  
Tomato Fruit ◽  
Fruit Tissue ◽  
Solanum Lycopersicum L

scholarly journals Post-harvest Management of Alternaria Induced Rot in Tomato Fruits With Essential Oil of Zanthoxylum armatum DC

2021 ◽  
Vol 5 ◽  
Author(s):  
Shummu Slathia ◽  
Yash Pal Sharma ◽  
Haroon Rashid Hakla ◽  
Mohammad Urfan ◽  
Narendra Singh Yadav ◽  
...  
Keyword(s):  
Essential Oil ◽  
Tomato Fruit ◽  
Membrane Damage ◽  
Radical Scavenging ◽  
Fruit Rot ◽  
Gas Chromatography Mass Spectrometry ◽  
Harvest Management ◽  
Tomato Fruits ◽  
Post Harvest ◽  
Zanthoxylum Armatum

Alternaria fruit rot is a major disease caused by Alternaria alternata (Fr.) Keissl., a prolific fungal pathogen. Among post-harvest diseases of tomato, fruit rot induced by A. alternata is the most damaging. Antifungal agents are widely used to control post-harvest management of tomato fruits. However, negative impacts of fungicidal residues in edible fruits and vegetables on human health cannot be over ruled. Eco-friendly ways of controlling Alternaria rot in tomato fruits offer a novel way of tomato rot management. The current study proposes an alternate method in controlling tomato fruit rots through Zanthoxylum armatum DC essential oil (EO) application. Gas chromatography-mass spectrometry profiling showed eucalyptol and sabinene as major components of Z. armatum EO. Furthermore, EO applied (0.5–4.5 μl/ml) showed significant inhibition of A. alternata growth (p &gt; 0.05) at 4.5 μl concentration tested. Lipid peroxidation assays revealed significant reduction in membrane damage in tomato fruits treated by EO compared to alone inoculated fruits with A. alternata. Elevated activities of superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase coupled with enhanced antioxidants such as ascorbic acid, glutathione, proline, and total phenols in EO-treated fruits may be linked with better fruit rot management than control fruits inoculated with A. alternata-induced rot alone. Mycelia and spore production was dramatically reduced in EO applied tomato fruits over A. alternata alone in tomato fruits (p &gt; 0.05). Interestingly, free radical scavenging activities of EO applied tomato fruits showed significant improvement compared to only pathogen-inoculated tomato fruits. Findings propose practical utility of Z. armatum EO as a plant-based antifungal for post-harvest management of Alternaria rot in tomato fruits.

Characterization of Fusarium spp. associated with pineapple fruit rot and leaf spot in Peninsular Malaysia

2017 ◽  
Vol 165 (11-12) ◽  
pp. 718-726 ◽  
Author(s):  
Nurul Faziha Ibrahim ◽  
Masratul Hawa Mohd ◽  
Nik Mohd Izham Mohamed Nor ◽  
Latiffah Zakaria
Keyword(s):  
Leaf Spot ◽  
Peninsular Malaysia ◽  
Fruit Rot ◽  
Fusarium Spp ◽  
Pineapple Fruit

scholarly journals SYMPTOMATOLOGY, HOSTS, AND PATHOGENICITY OF Corynespora cassiicola

2018 ◽  
Vol 5 (2) ◽  
pp. 48-53
Author(s):  
Alicionon de Oliveira Caetano ◽  
Rayane Louise Candida Diniz ◽  
Natanael Marcos Lemes ◽  
Anderson Rodrigues Rietjens ◽  
Milton Luiz Da Paz Lima
Keyword(s):  
Comparative Analysis ◽  
Tomato Fruit ◽  
Potato Dextrose Agar ◽  
Causal Agent ◽  
Bell Pepper ◽  
The Other ◽  
Fruit Rot ◽  
Corynespora Cassiicola ◽  
Tomato Fruits ◽  
Original Host

Many diseases are affecting tomato fruits in the field and greenhouse. The objective of this work was to identify, to verify the symptomatology, pathogenicity and hosts of C. cassiicola causal agent of tomato fruit rot. Symptomatic tomato fruit were isolated in medium agar-water (AW). After 48 hours, the mycelia were replicated on potato-dextrose-agar (PDA) medium. The inoculation was used mycelia discs, for treatments with and without injury, in fruits of tomato, okra, bell pepper, eggplant, zucchini, and noni were present. Both treatments, confirming the aggressiveness and pathogenicity on the original host. Among the other hosts, pathogenicity was confirmed only in okra, bell pepper, and tomato, in treatments with injury only. The comparative analysis, with the descriptions of the species, allowed the identification of the isolate as C. cassiicola, as fungi causal agent of rot fruit by tomato.

scholarly journals The Genetic Basis of Tomato Aroma

Genes ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 226
Author(s):  
Matteo Martina ◽  
Yury Tikunov ◽  
Ezio Portis ◽  
Arnaud G. Bovy
Keyword(s):  
Candidate Genes ◽  
Genetic Basis ◽  
Tomato Fruit ◽  
Potential Candidate ◽  
Tomato Fruits ◽  
Vast Array ◽  
Solanum Lycopersicum L ◽  
Different Populations ◽  
Tomato Cultivars ◽  
Combining Information

Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as “sweet”, “smoky”, or “fruity” aroma. Of the more than 400 VOCs released by tomato fruits, 21 have been reported as main contributors to the perceived tomato aroma. These VOCs can be grouped in five clusters, according to their biosynthetic origins. In the last decades, a vast array of scientific studies has investigated the genetic component of tomato aroma in modern tomato cultivars and their relatives. In this paper we aim to collect, compare, integrate and summarize the available literature on flavour-related QTLs in tomato. Three hundred and fifty nine (359) QTLs associated with tomato fruit VOCs were physically mapped on the genome and investigated for the presence of potential candidate genes. This review makes it possible to (i) pinpoint potential donors described in literature for specific traits, (ii) highlight important QTL regions by combining information from different populations, and (iii) pinpoint potential candidate genes. This overview aims to be a valuable resource for researchers aiming to elucidate the genetics underlying tomato flavour and for breeders who aim to improve tomato aroma.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

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