Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificially ripened (Calcium carbide and ethephon were applied) tomatoes in Bangladesh. In proximate analysis Moisture, Ash, Vitamin-C, Fat, Lycopene, PH and TSS of natural ripened tomato found 95.45%, 0.65%, 6mg, 0.098%, 20.61mg, 4.24, 3.0% whereas in artificially ripened tomatoes it was found 92.64%, 0.59%, 4mg, 0.064%, 22.26, 4.11, 2.99% and 93.81%, 0.58%, 5mg, 0.072%, 15.76mg, 4.24, 3.1% respectively. In microbiological analysis, the Total Viable Count (TVC), Total Fungal Count (TFC) and Total Caliform Count (TCC) of natural and artificially ripened tomatoes were found safe level up to third days. But in 5th days TVC in natural and artificially ripened tomatoes found 15×103cfu/g and 12×103cfu/g respectively which are higher than permitted value (BSTI Standard 104cfu/g). TFC and TCC were also found highest in natural ripened tomato than artificially ripened tomatoes. From the microbial point of view natural and artificially ripened tomatoes were safe to consume up to 3 days but not in fifth days. In Bangladesh, the farmers are not much concerned about the microbiological safety and harmful effect of artificial agent so government administration and mass awareness are required to minimize its uses and ultimate effects.
| Published in | International Journal of Nutrition and Food Sciences (Volume 8, Issue 4) |
| DOI | 10.11648/j.ijnfs.20190804.11 |
| Page(s) | 59-62 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2019. Published by Science Publishing Group |
Tomato, Ripening Agent, Proximate Analysis, Microbial Safety, Shelf Life
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APA Style
Nargis Akter, A. K. Obidul Huq, Shamoli Akter, Md. Jahangir Alam, Md. Majharul Islam, et al. (2019). Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life. International Journal of Nutrition and Food Sciences, 8(4), 59-62. https://doi.org/10.11648/j.ijnfs.20190804.11
ACS Style
Nargis Akter; A. K. Obidul Huq; Shamoli Akter; Md. Jahangir Alam; Md. Majharul Islam, et al. Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life. Int. J. Nutr. Food Sci. 2019, 8(4), 59-62. doi: 10.11648/j.ijnfs.20190804.11
AMA Style
Nargis Akter, A. K. Obidul Huq, Shamoli Akter, Md. Jahangir Alam, Md. Majharul Islam, et al. Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life. Int J Nutr Food Sci. 2019;8(4):59-62. doi: 10.11648/j.ijnfs.20190804.11
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author = {Nargis Akter and A. K. Obidul Huq and Shamoli Akter and Md. Jahangir Alam and Md. Majharul Islam and Md. Jabbar Hossain and Nadira Tanzum Urmi},
title = {Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life},
journal = {International Journal of Nutrition and Food Sciences},
volume = {8},
number = {4},
pages = {59-62},
doi = {10.11648/j.ijnfs.20190804.11},
url = {https://doi.org/10.11648/j.ijnfs.20190804.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20190804.11},
abstract = {Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificially ripened (Calcium carbide and ethephon were applied) tomatoes in Bangladesh. In proximate analysis Moisture, Ash, Vitamin-C, Fat, Lycopene, PH and TSS of natural ripened tomato found 95.45%, 0.65%, 6mg, 0.098%, 20.61mg, 4.24, 3.0% whereas in artificially ripened tomatoes it was found 92.64%, 0.59%, 4mg, 0.064%, 22.26, 4.11, 2.99% and 93.81%, 0.58%, 5mg, 0.072%, 15.76mg, 4.24, 3.1% respectively. In microbiological analysis, the Total Viable Count (TVC), Total Fungal Count (TFC) and Total Caliform Count (TCC) of natural and artificially ripened tomatoes were found safe level up to third days. But in 5th days TVC in natural and artificially ripened tomatoes found 15×103cfu/g and 12×103cfu/g respectively which are higher than permitted value (BSTI Standard 104cfu/g). TFC and TCC were also found highest in natural ripened tomato than artificially ripened tomatoes. From the microbial point of view natural and artificially ripened tomatoes were safe to consume up to 3 days but not in fifth days. In Bangladesh, the farmers are not much concerned about the microbiological safety and harmful effect of artificial agent so government administration and mass awareness are required to minimize its uses and ultimate effects.},
year = {2019}
}
TY - JOUR T1 - Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life AU - Nargis Akter AU - A. K. Obidul Huq AU - Shamoli Akter AU - Md. Jahangir Alam AU - Md. Majharul Islam AU - Md. Jabbar Hossain AU - Nadira Tanzum Urmi Y1 - 2019/09/17 PY - 2019 N1 - https://doi.org/10.11648/j.ijnfs.20190804.11 DO - 10.11648/j.ijnfs.20190804.11 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 59 EP - 62 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20190804.11 AB - Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificially ripened (Calcium carbide and ethephon were applied) tomatoes in Bangladesh. In proximate analysis Moisture, Ash, Vitamin-C, Fat, Lycopene, PH and TSS of natural ripened tomato found 95.45%, 0.65%, 6mg, 0.098%, 20.61mg, 4.24, 3.0% whereas in artificially ripened tomatoes it was found 92.64%, 0.59%, 4mg, 0.064%, 22.26, 4.11, 2.99% and 93.81%, 0.58%, 5mg, 0.072%, 15.76mg, 4.24, 3.1% respectively. In microbiological analysis, the Total Viable Count (TVC), Total Fungal Count (TFC) and Total Caliform Count (TCC) of natural and artificially ripened tomatoes were found safe level up to third days. But in 5th days TVC in natural and artificially ripened tomatoes found 15×103cfu/g and 12×103cfu/g respectively which are higher than permitted value (BSTI Standard 104cfu/g). TFC and TCC were also found highest in natural ripened tomato than artificially ripened tomatoes. From the microbial point of view natural and artificially ripened tomatoes were safe to consume up to 3 days but not in fifth days. In Bangladesh, the farmers are not much concerned about the microbiological safety and harmful effect of artificial agent so government administration and mass awareness are required to minimize its uses and ultimate effects. VL - 8 IS - 4 ER -
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