Comparative Studies on Bio-Preservation of Fresh-Cut Tomatoes Using Garlic, Ginger and Lemongrass Infused in Coconut Oil

Abstract

Food spoilage is a major issue in our economy today, especially due to global climate change. Recent climate trends have led to an increased deterioration of freshly cut fruits and vegetables and has resulted in series of food poisoning as well as other health risk. Aside this, food spoilage and deterioration has affected negatively on national economy as from farm to store, supply chains are struggling with a food waste issue. This research aimed at using bioproducts in reducing the spoilage rate of fresh-cut tomatoes using lemongrass oil, ginger oil and garlic oil under 28OC and 4OC ambient temperatures. The bio-products (ginger oil, garlic oil and lemon grass oil) were extracted using domestic methods with coconut oil as the base oil. The bio-products were applied on the freshly cut tomatoes once daily. Visual observations on some anatomical features of tomatoes such as cuticle, placenta and pericarp were used to study rate and spoilage duration of tomatoes, while weight of the tomatoes at intervals and microbiological parameters were used in analyzing the effectiveness of the bio- products in reducing tomatoes spoilage rate. After 96 hours of study, the results showed significant (p<0.05) reduction in tomatoes spoilage rate in ginger oil assisted tomatoes compared to other bio-products and the control. Signs of pericarp wrinkle, cuticle deterioration and placenta damage were observed in the control from 24 hours. Similarly, significant reduction in tomatoes weight were observed in the control tomatoes which indicated spoilage. High fungal and bacterial count was also observed in the control tomatoes and the microbes observed showed some similarities with previously identified microbes that are associated with fruit spoilage and food poisoning. This research showed that ginger oil, garlic oil and lemon grass oil could be effective in reducing spoilage in freshly cut tomatoes, however future studies should be conducted to investigate the affectivity of other bio- products in reducing fruit spoilage.