{"paper_id":"2432416c-1578-43ee-876c-af0b4eafb4dc","body_text":"Microbial Load and Chemical Composition of Tomato (Lycopersicon esculentum) During Market Storage | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Microbial Load and Chemical Composition of Tomato (Lycopersicon esculentum) During Market Storage Abigail Kowah Quaye, Mercy Badu, Sandra Boatemaa Kushitor, Kingsley Badu This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5981887/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Tomatoes play a major role in food systems globally; they are consumed daily and constitute a large portion of human diet. However, this precious vegetable/fruit is easily contaminated and hence deteriorate faster. The current study investigated the microbial load and chemical composition of tomatoes sold in marketplaces. The samples were collected, stored over a period of time and their deterioration process monitored. Environmental conditions at the market stores where the tomatoes were collected was investigated using Dostmann LOG32TH data loggers. Chemical composition such as the glucose and moisture content, the pH and vitamin C levels were also determined. A total of 160 tomato samples were collected and analyzed. Eleven bacterial species were isolated, with Bacillus species being the most prevalent. Fungal species identified included Aspergillus , Alternaria , Penicillium , Yeast , Rhizopus , Bipolaris , Fusarium , Neurospora , and Rhodotorula . Tomatoes from local markets had the highest mesophilic bacterial counts (4.04–5.77 log10 CFU/g), coliform counts (5.12–6.41 log10 MPN/g), and yeast and mold counts (1.30–2.59 log10 CFU/g). Over the storage period, glucose levels, vitamin C content, and weight decreased, while moisture content and pH increased. The data suggest that tomatoes sold at local markets have higher microbial contamination, and their nutritional quality declines over time in storage as it deteriorates, microbial load environmental condition tomato temperature market chemical composition Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9 Figure 10 1. Introduction Tomato ( Lycopersicon esculentum ) is a rich source of essential vitamins and minerals that contribute to human health. Research has shown that regular consumption of tomatoes may reduce the risk of cancers and other diseases that lead to premature death [ 1 ] [ 2 ]. However, tomatoes have a short shelf life and deteriorate rapidly under slight environmental changes. During this deterioration, tomatoes become susceptible to contamination (biological, physical, and chemical), which has been linked to several global food poisoning cases [ 3 ] [ 4 ]. Many consumers prefer to eat fresh tomatoes but may not wash them thoroughly, increasing the risk of contamination. Annually, approximately 600 million people fall ill from consuming contaminated food, leading to around 420,000 deaths [ 5 ] [ 6 ]. This public health issue poses a significant threat to achieving Sustainable Development Goal 3 (SDG 3), which focuses on ensuring healthy lives and promoting well-being for all. Foodborne illnesses, including cholera, diarrhea, and typhoid, have been frequently linked to food poisoning [ 7 ]. In Ghana, various bacterial and fungal pathogens such as Bacillus , Staphylococcus , Alternaria , Penicillium , and Aspergillus species have been isolated from tomatoes sold at different market sites [ 8 ] [ 9 ]. Fruits and vegetables, including tomatoes, are primarily composed of water, vitamins, carbohydrates, and minerals, which can serve as nutrients for spoilage-causing microorganisms. Glucose, a key carbohydrate, is an important source of carbon for microbial growth [ 10 ] [ 11 ]. Previous research by Khadka et al., [ 12 ] has demonstrated that a decrease in pH (increased acidity) can promote microbial proliferation. Afrifa [ 13 ] reported that fungal species thrive in acidic environments, with pH ranges of 3–10 and 2–11 supporting yeast and mold growth, respectively. In Ghana, local tomato varieties are characterized by lower pH, higher moisture content, reduced shelf life, and less attractive coloration [ 14 ]. Additionally, Tadesse et al., [ 15 ] observed that increased temperatures during storage negatively impacted shelf life and chemical composition. Consistently, fruits and vegetables with higher water content tend to have shorter shelf lives. This study aimed to assess the microbial quality and chemical composition of tomatoes as they undergo physical deterioration. 2. Materials and Methods 2.1 Description of the Study Area Tomato samples were collected from the Ayigya Market and the KNUST Greenhouse, both located in Kumasi, the capital of Ghana's Ashanti Region, situated between longitudes 1.30°–1.35° and latitudes 6.35°–6.40° (Fig. 1 ). The Ayigya Market, approximately 3 km from the KNUST Greenhouse, is located within the Oforikrom Municipality. In March, Kumasi experiences an average temperature range of 23°C–33°C (74°F–92°F) [ 16 ]. 2.2 Study Design and Experimental Setup The study was conducted in March 2021, four different market stores where tomatoes are sold were identified and used for the sample collection. Informed consent was used in this study, where participants volunteered to participate in the study. A comprehensive information about the purpose of the survey, the types of questions, how the data will be used, and any potential risks or benefits. All participants agreed and completed the participant consent form in accordance to the Committee on Human Research Publication and Ethics, School of Medical Science, Kwame Nkrumah University of Science and Technology. In all 160 fresh tomato samples were collected. Fresh and healthy tomatoes, characterized by firmness, vibrant red color, juiciness, and toughness, were labelled and left with the vendors to simulate typical storage and handling conditions for two weeks. Samples were collected daily during the 2-week period, they were kept on ice, and transported to the microbiology laboratory at the Department of Theoretical and Applied Biology, KNUST for analysis. Three of the sample collection stores were located at the local market (Ayigya), labelled Vendors A, B, and C. The fourth sample collection store was located at the KNUST Greenhouse (Vendor E). The KNUST Greenhouse store, with its regulated environmental conditions (using air conditioning, windows, and fans), served as the control. In contrast, the Ayigya Market was congested and poorly ventilated, with unregulated storage conditions for produce. Tomatoes at the Greenhouse were sold in perforated Ziplock bags to promote aeration, while those at the local market were sold in black polythene bags, stored in unclean containers. The tomato variety used in this study was Pectomech , commonly grown in Burkina Faso and Ghana's Upper East Region. 2.3 Storage Conditions Environmental conditions at each store was monitored using Dostmann LOG32TH data loggers, which recorded ambient temperature, dew point temperature (-40°C to 70°C), and relative humidity (0%rH to 100%rH). Data was collected hourly and analyzed using the LOG32TH Data Logger software, then exported to Microsoft Excel for further analysis. 2.4 Chemical Composition Analysis Forty fresh tomato samples were collected from each vendor upon arrival at the marketplace and the Greenhouse, these were stored and used for the study. From the forty samples, three were randomly selected daily from each group, and their chemical composition, including weight loss, moisture content, glucose concentration, vitamin C concentration, and pH, were analyzed using standard analytical methods AOAC (1990) with slight modifications [ 17 ]. 2.5 Microbial Analysis The microbial analysis was conducted following standard procedures from the U.S. Food and Drug Administration Bacteriological Analytical Manual (2001) with minor modifications. [ 18 ]- [ 21 ] 2.5.1 Sample and Media Preparation Ten grams of tomato sample were chopped, pre-enriched with 90 ml of buffered peptone water, and pulverized for 15 seconds to shake microorganisms into the solution. Ten-fold serial dilutions were prepared for microbial analysis. 2.5.2 Isolation of Aerobic Mesophilic Bacteria Total viable counts were isolated using molten plate count agar (Oxoid CM0325: 45°C), which was mixed with 1 ml of each dilution (10⁻¹ to 10⁻⁴). After solidifying, the plates were incubated at 37°C for 18–24 hours. Aerobic mesophilic counts (30–300 CFU per plate) were recorded using a colony counter. 2.5.3 Isolation and Identification of Staphylococcus aureus and Bacillus Species Staphylococcus aureus and Bacillus species were isolated using mannitol salt agar (Oxoid CM0085). Plates were incubated at 37°C for 18–24 hours, and colonies were subcultured based on morphology. For S. aureus , golden yellow, smooth colonies were further tested using catalase and coagulase tests. Bacillus species were identified based on irregular, lobed colonies, and further examined by gram staining. After staining, the slides were viewed under the light microscope. Furthermore, a pictorial view was taken using the AmScope Software 3.7 for the digital camera. 2.5.4 Isolation and Identification of Enterobacteriaceae Samples were enriched in Rappaport broth at 44°C for 24 hours before streaking on XLD agar. A urea test was performed to identify Salmonella species. Confirmation was conducted using the Analytical Profile Index (API 20E). Finally, pictorial views were taken under the microscope using the AmScope Software 3.7 for the digital camera. 2.5.5 Isolation of Total and Faecal Coliforms Total and faecal coliforms were isolated using MacConkey broth, incubated at 37°C and 44°C for 18–24 hours. Positive tubes were recorded based on a color change from purple to yellow, indicating fermentation, and the most probable number (MPN) method was used for enumeration. 2.5.6 Identification of Fungi Species Potato dextrose agar was used to isolate fungi species. Plates were incubated at 22°C-25°C for 2–5 days. Colonies were identified morphologically, and wet mounts were prepared for microscopic examination using AmScope Software 3.7. 2.6 Statistical Analysis Data from microbial and chemical analyses were entered into Microsoft Excel 2016 and analyzed using SPSS Version 20. ANOVA and Tukey’s multiple comparison tests were used to compare means at a 95% confidence level (p < 0.05). 3. Results and Discussions 3.1 Storage Conditions Tomato is a rapidly perishable food commodity; its quality depreciates quickly if they are not stored in the right environmental condition. Environmental conditions such as temperature and humidity have been observed as key contributors to the deterioration of fruits and vegetables [ 22 ]. In this study, the environmental conditions—temperature, humidity, and dew point—had a direct impact on the physical deterioration of tomatoes during storage. As shown in Table 1 , the local market storage facilities (Vendors A, B, and C) had temperature ranges of 25.5°C to 30.0°C, humidity levels of 59.6–77.5%rH, and dew point values of 19.9°C to 23.7°C. In contrast, the KNUST Greenhouse, used as the control, recorded temperature ranges of 18.1°C to 21.7°C, humidity levels of 51–70.7%rH, and dew point values of 7.6°C to 13.8°C. Table 1 Environmental conditions for the different vendor locations at the market Average environmental conditions of different vendors Temperature Percentage Relative Humidity/%rH Dew Point/°C Days A B C E A B C E A B C E 1 27.9 29.8 28.7 18.3 73.5 70.8 71.2 62.9 22.6 23.7 22.9 11.1 2 28.0 29.6 28.4 21.7 77.5 66.3 75.7 61.9 23.5 22.5 23.7 13.8 3 26.5 28.8 27.7 20.4 76.6 70.2 71.3 57.6 21.7 22.6 21.9 11.5 4 27.6 28.1 26.9 18.8 73.4 69.8 71.3 70.7 22.3 22.0 21.1 13.1 5 28.6 29.4 28.5 18.1 66.5 63.1 62.9 57.0 21.4 21.5 20.7 9.1 6 28.7 28.9 28.7 18.2 64.1 62.3 61.5 51.0 20.8 20.9 20.5 7.6 7 25.5 27.4 26.4 18.2 72.4 64.5 76.2 51.0 19.9 20.0 21.7 7.6 8 29.7 29.2 28.1 20.5 59.6 60.9 69.3 58.2 20.5 20.8 21.9 11.8 9 29.5 29.9 29.6 20.4 62.8 61.1 63.9 64.9 21.2 21.4 21.9 13.2 10 29.7 29.9 30.0 20.4 62.9 60.6 60.3 58.7 21.2 21.3 21.2 11.8 11 28.2 29.0 28.8 20.9 65.0 62.6 61.2 60.2 20.6 21.0 20.5 12.7 12 27.8 28.4 28.6 20.7 66.9 63.8 61.9 60.9 20.3 20.8 20.3 12.5 Proper storage is crucial for extending the shelf life of tomatoes, with optimal conditions being 10–14°C and 90–95% relative humidity [ 23 ] [ 24 ]. However, findings from this study revealed stores at the local market did not have appropriate storage facilities, leading to quicker deterioration due to high temperatures (25.5°C to 30°C) and humidity (59.6–77.5% rH) as recorded. Most markets in Africa practice the open-air storage methods, which was also observed in the markets used in the study (96.7%). The preferred conditions can only be achieved in proper refrigeration system, but this only found in a few markets, usually in big cities in Africa. 3.4 Microbial Analysis Fresh, healthy tomatoes of similar size, ripeness, and color, free from physical damage (cuts, bruises, or punctures), were selected for the study. The tomatoes' circumference ranged from 10.1 cm to 15.4 cm. Figure 2 illustrates the physical changes observed in the tomatoes from 1 to 12 days at the various stores in the market. From visual observation perspective, it was observed that after 3 days of storage, the tomatoes began to exhibit signs of physical deterioration. The cell wall began to shrink whiles other cell walls began to soften and others began to exude water. In addition to this, some of the tomatoes began to grow moldy. Some of the molds that were seen had whitish appearance whiles others came in the form of blackish mass. On the contrary tomatoes samples obtained from the greenhouse stores did not deteriorate fast, at least for eight days. The most prominent deterioration observed was the folding/ shrink of the skin. The results are shown in Fig. 2. To understand the cause of the rapid physical deterioration of the tomato samples obtained from the local market, a detailed microbial load investigations were conducted and the results are discussed in the subsequent sections. 3.4.1 Aerobic Mesophilic Count Aerobic mesophilic bacteria, which thrive in temperatures ranging from 20°C to 40°C, were measured. Vendor A recorded a mean aerobic mesophilic count of 4.04 log CFU/g (ranging from 0 to 6.42 log CFU/g). Vendor B had a higher mean count of 5.77 log CFU/g (range: 1.44 to 8.71 log CFU/g), while Vendor C recorded a mean of 4.54 log CFU/g (range: 0 to 7.42 log CFU/g). The KNUST Greenhouse (Vendor E) had a mean count of 4.08 log CFU/g (range: 0 to 7.43 log CFU/g). No significant statistical difference (p = 0.818) was observed in aerobic mesophilic counts among the vendors (Fig. 3 ). The study revealed aerobic mesophilic bacteria counts ranging from 4.04 to 5.77 log CFU/g, slightly lower than those reported by [ 25 ] in Ethiopia. The mesophilic bacteria levels remained below the critical limit of 7 log CFU/g for food safety, according to HACCP-TQM standards. 3.4.2 Enterobacteriaceae and Gram-Positive Bacteria The presence of Enterobacteriaceae and gram-positive bacteria, including Staphylococcus aureus and Bacillus species, was examined due to their role in food spoilage and potential pathogenicity. All tomatoes contained Bacillus species (with or without endospores). Other microorganisms identified included Staphylococcus spp. (11.1%), Enterobacter cloacae (5.6%), Chronobacter sp. (1.4%), Klebsiella pneumoniae (1.4%), Proteus mirabilis (2.8%), Serratia marcescens (1.4%), Pseudomonas aeruginosa (1.4%), Pseudomonas luteola (1.4%), Acinetobacter baumanii (1.4%), and Chromobacterium violaceum (1.4%). The mean gram-positive bacteria counts for Vendors A, B, C, and E were 3.30 log CFU/g, 3.33 log CFU/g, 4.03 log CFU/g, and 1.38 log CFU/g, respectively. No significant statistical difference was observed for the gram-positive bacteria counts (Fig. 4 ). Bacillus species dominated the microbial communities, with Staphylococcus spp. likely introduced during handling. Other identified microbes included Pseudomonas and members of the Enterobacteriaceae family, commonly found in previous studies [ 26 ]. Soil contamination could have contributed to the presence of Bacillus, known for its ubiquity and resilience in harsh conditions [ 27 ]. Some Bacillus species, like Bacillus cereus, are associated with foodborne illnesses. 3.4.3 Coliform Count The total coliform counts ranged from 3.40 to 6.36 log MPN/g for Vendor A, 4.88 to 7.55 log MPN/g for Vendor B, 3.48 to 6.77 log MPN/g for Vendor C, and 0 to 6.19 log MPN/g for Vendor E. A significant difference (p = 0.008) was observed between Vendor B and the control (Vendor E), indicating a discrepancy between the marketplace and the controlled greenhouse environment. Faecal coliform counts also showed a significant difference (p = 0.038) between Vendor B and Vendor E, as highlighted by Post-hoc analysis (Figs. 5 and 6 ). Microscopic images of the microorganisms isolated from the tomato samples are shown in Fig. 7. Other bacteria species were identified though not shown in the figures. The presence of Enterobacter, Klebsiella , and Escherichia species, typically associated with human and animal intestines, suggests contamination from human handling during storage. The presence of Coliforms are often used as indicators in the assessment of food and water quality [ 25 ] [ 26 ]. 3.4.4 Fungi Distribution Eleven different fungi species were isolated and identified during the study. The most frequently isolated species were Alternaria (45.6%), yeast (45.6%), Aspergillus fumigatus (25.6%), Aspergillus niger (23.3%), and Bipolaris (25.6%). Less prevalent species included Aspergillus flavus (10%), Rhizopus (7.8%), Fusarium (8.9%), and Rhodotorula (10%) (Fig. 8, Table 2 ). No significant statistical difference (p = 0.344) was observed between the market and control samples in terms of fungal presence. The fungi were identified based on their morphology, with spores and structures captured microscopically (Fig. 9 ). Table 2 Fungi distribution in selected deteriorated tomato samples Fungi Percentage Fungi Percentage Aspergillus niger 23.3 Rhizopus 7.8 Alternaria 45.6 Bipolaris 25.6 Penicillium 20 Fusarium 8.9 Yeast 45.6 Neurospora 21.1 Aspergillus flavus 10 Rhodotorula 10 Aspergillus fumigatus 25.6 Eleven fungi species were identified, including Aspergillus, Alternaria, Penicillium, Yeast, Rhizopus, Fusarium , and others. These fungi can cause significant damage by penetrating the tomato's damaged cell walls, leading to nutrient absorption and proliferation. Previous studies [ 27 ] [ 28 ] have linked fungal contamination to fruit spoilage and potential foodborne illnesses, especially with toxin-producing species like Aspergillus and Fusarium . 3.2 Chemical Composition In order to understand the effect of physical deterioration on the nutritional composition of the tomatoes, chemical parameters such as glucose concentration, moisture content, weight loss, vitamin C content, and pH were investigated during storage and results shown in Table 3 . The results revealed that moisture content and pH increased with storage time and this was evident in the rate at which the physical deterioration occurred. In contrast, weight, glucose, and vitamin C content decreased. After 10 days, the tomatoes had fully deteriorated, making further analysis impossible. Figure 10 highlights the changes in moisture content and weight loss over time as the tomatoes deteriorates. Significant physical changes (shrinkage, tenderness, water exudation, mold growth) were observed within three days of storage in the market environment, whereas the greenhouse-stored tomatoes remained firmer for up to seven days. The physical deterioration is associated with chemical breakdown, including decreased glucose, vitamin C, and weight, alongside increased moisture content and pH. Microbial fermentation of glucose, environmental degradation of vitamin C [ 29 ], and continuous ripening [ 30 ] were linked to these changes. Table 3 Chemical composition of the tomatoes during decomposition Days Moisture content (%) Glucose (mg/g) Vitamin C (mg/g) pH 1 94.49 ± 0.29 29.08 ± 4.55 0.58 ± 0.09 3.98 2 94.49 ± 0.43 23.32 ± 3.47 0.58 ± 0.15 4.00 3 94.54 ± 0.22 19.04 ± 4.32 0.55 ± 0.03 4.10 4 94.60 ± 0.10 21.53 ± 4.01 0.50 ± 0.00 4.11 5 94.60 ± 0.38 21.17 ± 3.51 0.52 ± 0.12 4.10 8 94.79 ± 0.66 17.45 ± 3.48 0.39 ± 0.09 4.16 9 95.02 ± 0.53 17.43 ± 4.61 0.38 ± 0.20 4.14 10 95.30 ± 0.27 14.08 ± 5.02 0.36 ± 0.18 4.19 11 - - - - 12 - - - - Conclusion and Recommendation The study aimed to analyze the microbiological contamination and chemical composition of tomatoes during market storage. Based on the data collected, it was concluded that the shelf life of tomatoes is highly dependent on the environmental conditions of the storage space, particularly temperature, humidity, and dew point. These factors play a significant role in determining how long tomatoes can stay fresh before spoilage begins. Improper storage conditions, such as high temperatures and humidity in open markets, accelerate deterioration. Additionally, the study revealed that as the tomatoes deteriorated, their chemical composition changed drastically. Key chemical components like glucose and vitamin C decreased, while moisture content and pH increased, all of which are indicators of spoilage. The study also identified and characterized various microorganisms, including bacteria and fungi, that contribute to the contamination of tomatoes during storage. These microorganisms accelerate spoilage and, in some cases, pose risks to human health. Declarations Funding (if applicable) This work is based on the research supported wholly by the LIRA 2030 Africa Programme, which is implemented by the International Science Council (ISC) in partnership with the Network of African Science Academies (NASAC), with support from the Swedish International Development Cooperation Agency (Sida). The views expressed herein do not necessarily represent those of NASAC or ISC or Sida. Project number: c. Authors contribution All Authors contributed to ensure the success of the project. Abigail Kowah Quaye, an MPhil student on the project contributed to the Investigation, Methodology, Writing – original draft, Data curation, Software and Visualization. Mercy Badu contributed to the Conceptualization, Funding acquisition, Data analysis, Writing – review and editing, Project administration, Resources. Sandra Boatemaa Kushitor contributed to the Conceptualization, Funding acquisition, Writing – review and editing, Project administration, Resources. Kingsley Badu contributed to the Supervision, Validation, Formal analysis as well as Writing – review and editing. Acknowledgments Authors appreciate the support of Mr. Dominic Adrewie, Mr. Ransford Boateng Appianin, Ms. Blessed Agbemade and Ms. Judith Anane for their support during the study Consent to participate/publish Informed consent was obtained from all individual participants included in the study. Ethics statement The questionnaire and methodology for this study was approved by the Human Research Ethics committee of the Kwame Nkrumah University of Science and Technology (Ethics approval number: CHRPE/AP/691/19) Ethical declaration The study did not involve clinical trial, 'Ethics: Not applicable' 'Clinical trial number: Not applicable' Conflicts of Interest Authors have no conflicts of interest to declare. Data availability statement Research data are not shared. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {\"props\":{\"pageProps\":{\"initialData\":{\"identity\":\"rs-5981887\",\"acceptedTermsAndConditions\":true,\"allowDirectSubmit\":true,\"archivedVersions\":[],\"articleType\":\"Research Article\",\"associatedPublications\":[],\"authors\":[{\"id\":453471768,\"identity\":\"8b9fff26-1a76-415a-85b7-a48bf66f9c8c\",\"order_by\":0,\"name\":\"Abigail Kowah Quaye\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"Kwame Nkrumah University of Science and Technology\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"Abigail\",\"middleName\":\"Kowah\",\"lastName\":\"Quaye\",\"suffix\":\"\"},{\"id\":453471769,\"identity\":\"ba2775c5-471d-4dad-8654-11e4c65efbdf\",\"order_by\":1,\"name\":\"Mercy Badu\",\"email\":\"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAsklEQVRIiWNgGAWjYDACCRAysAGyGBsPkKClIg2kpYEULWcOg9nEadGd3fzwNm/bebu17YeBttTYRBPUYnbnmLE1b9vt5G1nEoFajqXlNhDUciPBTBqkxewAUAtjw2FitKR/A2o5l2x2/iHRWnLMpHnOHLAzu0G0LXfOFFvOqUhOMLsBtCWBKL/cbt94442Bnb3Z+fSHDz7U2BDWAgOJYJUJxCoHAXtSFI+CUTAKRsEIAwCDAUlwoYxncwAAAABJRU5ErkJggg==\",\"orcid\":\"\",\"institution\":\"Kwame Nkrumah University of Science and Technology\",\"correspondingAuthor\":true,\"prefix\":\"\",\"firstName\":\"Mercy\",\"middleName\":\"\",\"lastName\":\"Badu\",\"suffix\":\"\"},{\"id\":453471770,\"identity\":\"8650a8cd-1faa-4585-9c31-56e8dd1df1a6\",\"order_by\":2,\"name\":\"Sandra Boatemaa Kushitor\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"Ensign Global College\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"Sandra\",\"middleName\":\"Boatemaa\",\"lastName\":\"Kushitor\",\"suffix\":\"\"},{\"id\":453471771,\"identity\":\"1eafdd91-f652-4fdf-8af8-f043bffd2123\",\"order_by\":3,\"name\":\"Kingsley Badu\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"Kwame Nkrumah University of Science and Technology\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"Kingsley\",\"middleName\":\"\",\"lastName\":\"Badu\",\"suffix\":\"\"}],\"badges\":[],\"createdAt\":\"2025-02-07 14:08:35\",\"currentVersionCode\":1,\"declarations\":\"\",\"doi\":\"10.21203/rs.3.rs-5981887/v1\",\"doiUrl\":\"https://doi.org/10.21203/rs.3.rs-5981887/v1\",\"draftVersion\":[],\"editorialEvents\":[],\"editorialNote\":\"\",\"failedWorkflow\":false,\"files\":[{\"id\":82415835,\"identity\":\"81b81f7a-4279-4d94-a27d-8e91bc61003a\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:40:33\",\"extension\":\"jpg\",\"order_by\":1,\"title\":\"Figure 1\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":145254,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003e\\u003cstrong\\u003eDescription of study area.\\u003c/strong\\u003e\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"1.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/322fc0b1d648a0bbf0c08e84.jpg\"},{\"id\":82415836,\"identity\":\"49f3b09c-43b3-4337-b8f5-27c31fb8e434\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:40:33\",\"extension\":\"jpg\",\"order_by\":2,\"title\":\"Figure 2\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":125331,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eShows the change in physical appearance of the tomatoes over the study period, 2A shows the deterioration of tomatoes obtained from the local market and 2B shows tomatoes obtained from the greenhouse stores.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"2.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/a13cb391cd40e3f9cc17b487.jpg\"},{\"id\":82415927,\"identity\":\"4247b285-ec6a-47ca-bb63-10ecb1950cd4\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:48:33\",\"extension\":\"jpg\",\"order_by\":3,\"title\":\"Figure 3\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":78049,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eCount of aerobic mesophilic bacteria of different vendors compared using the analysis of variance.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"3.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/b5809f9b7473694d46c0d3e9.jpg\"},{\"id\":82415929,\"identity\":\"ea90f32c-2871-4534-9b35-3c2ca77d32f8\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:48:33\",\"extension\":\"jpg\",\"order_by\":4,\"title\":\"Figure 4\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":85551,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eMean count of \\u003cem\\u003eStaphylococcus\\u003c/em\\u003e and Bacilli count of different vendors compared using the analysis of variance.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"4.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/23bc6818d43255b63ffa3f1b.jpg\"},{\"id\":82415840,\"identity\":\"1d10ace8-c694-4e3b-93dc-dc3d1983e8c5\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:40:33\",\"extension\":\"jpg\",\"order_by\":5,\"title\":\"Figure 5\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":78322,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eMultiple Comparisons of the total coliform count amongst the vendors based on the Post Hoc Test and Tukey HSD test. Columns with different letters showed a significant difference, while similar letter columns were not significant.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"5.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/62e09c0eab6a5e26458dcea4.jpg\"},{\"id\":82415838,\"identity\":\"dcf0adef-8c48-4cbd-b65c-54f3e5a825ac\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:40:33\",\"extension\":\"jpg\",\"order_by\":6,\"title\":\"Figure 6\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":24213,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eComparison of the faecal coliform count amongst the different vendors during the Post-hoc Test. Columns with different letters showed a significant difference, while similar letter columns were not significant.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"6.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/9d839de5b070ca2d4f8c30ef.jpg\"},{\"id\":82415932,\"identity\":\"3b14a090-5fae-411c-81c3-b4053f549843\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:48:33\",\"extension\":\"jpg\",\"order_by\":7,\"title\":\"Figure 7\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":292573,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eLight Microscope Images (X1000) of identified bacteria\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"7.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/421639739c77ef3463e998a7.jpg\"},{\"id\":82415843,\"identity\":\"ee04b6b6-db5c-4c17-96fa-37b70fa9c505\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:40:33\",\"extension\":\"jpg\",\"order_by\":8,\"title\":\"Figure 8\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":18281,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eGraph the comparisons of the means of the fungi count isolated and counted.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"8.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/2d7cb6cc52065d573b3df161.jpg\"},{\"id\":82416519,\"identity\":\"08d246e6-cb85-4bc7-80dd-8adce73d1f82\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:56:33\",\"extension\":\"jpg\",\"order_by\":9,\"title\":\"Figure 9\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":503098,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eFrontal, Reverse and Light Microscope images of Fungi\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"9.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/3f3a05576879b62220ba0abd.jpg\"},{\"id\":82415930,\"identity\":\"4996b08f-704c-43bc-b64e-9faf39f84f2a\",\"added_by\":\"auto\",\"created_at\":\"2025-05-10 08:48:33\",\"extension\":\"jpg\",\"order_by\":10,\"title\":\"Figure 10\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":94270,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003e\\u003cstrong\\u003eMoisture content and weight loss during storage and handling.\\u003c/strong\\u003e\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"10.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/afbd4bc90f0b4493ec442b75.jpg\"},{\"id\":87815523,\"identity\":\"bb02e593-e101-4839-ba07-29070dedb136\",\"added_by\":\"auto\",\"created_at\":\"2025-07-29 10:02:13\",\"extension\":\"pdf\",\"order_by\":0,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"manuscript-pdf\",\"size\":2655038,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"manuscript.pdf\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-5981887/v1/d35f8959-7e5a-45f3-86cb-417d76a953be.pdf\"}],\"financialInterests\":\"No competing interests reported.\",\"formattedTitle\":\"Microbial Load and Chemical Composition of Tomato (Lycopersicon esculentum) During Market Storage\",\"fulltext\":[{\"header\":\"1. Introduction\",\"content\":\"\\u003cp\\u003eTomato (\\u003cem\\u003eLycopersicon esculentum\\u003c/em\\u003e) is a rich source of essential vitamins and minerals that contribute to human health. Research has shown that regular consumption of tomatoes may reduce the risk of cancers and other diseases that lead to premature death [\\u003cspan citationid=\\\"CR1\\\" class=\\\"CitationRef\\\"\\u003e1\\u003c/span\\u003e] [\\u003cspan citationid=\\\"CR2\\\" class=\\\"CitationRef\\\"\\u003e2\\u003c/span\\u003e]. However, tomatoes have a short shelf life and deteriorate rapidly under slight environmental changes. During this deterioration, tomatoes become susceptible to contamination (biological, physical, and chemical), which has been linked to several global food poisoning cases [\\u003cspan citationid=\\\"CR3\\\" class=\\\"CitationRef\\\"\\u003e3\\u003c/span\\u003e] [\\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e4\\u003c/span\\u003e]. Many consumers prefer to eat fresh tomatoes but may not wash them thoroughly, increasing the risk of contamination. Annually, approximately 600\\u0026nbsp;million people fall ill from consuming contaminated food, leading to around 420,000 deaths [\\u003cspan citationid=\\\"CR5\\\" class=\\\"CitationRef\\\"\\u003e5\\u003c/span\\u003e] [\\u003cspan citationid=\\\"CR6\\\" class=\\\"CitationRef\\\"\\u003e6\\u003c/span\\u003e]. This public health issue poses a significant threat to achieving Sustainable Development Goal 3 (SDG 3), which focuses on ensuring healthy lives and promoting well-being for all.\\u003c/p\\u003e \\u003cp\\u003eFoodborne illnesses, including cholera, diarrhea, and typhoid, have been frequently linked to food poisoning [\\u003cspan citationid=\\\"CR7\\\" class=\\\"CitationRef\\\"\\u003e7\\u003c/span\\u003e]. In Ghana, various bacterial and fungal pathogens such as \\u003cem\\u003eBacillus\\u003c/em\\u003e, \\u003cem\\u003eStaphylococcus\\u003c/em\\u003e, \\u003cem\\u003eAlternaria\\u003c/em\\u003e, \\u003cem\\u003ePenicillium\\u003c/em\\u003e, and \\u003cem\\u003eAspergillus\\u003c/em\\u003e species have been isolated from tomatoes sold at different market sites [\\u003cspan citationid=\\\"CR8\\\" class=\\\"CitationRef\\\"\\u003e8\\u003c/span\\u003e] [\\u003cspan citationid=\\\"CR9\\\" class=\\\"CitationRef\\\"\\u003e9\\u003c/span\\u003e].\\u003c/p\\u003e \\u003cp\\u003eFruits and vegetables, including tomatoes, are primarily composed of water, vitamins, carbohydrates, and minerals, which can serve as nutrients for spoilage-causing microorganisms. Glucose, a key carbohydrate, is an important source of carbon for microbial growth [\\u003cspan citationid=\\\"CR10\\\" class=\\\"CitationRef\\\"\\u003e10\\u003c/span\\u003e] [\\u003cspan citationid=\\\"CR11\\\" class=\\\"CitationRef\\\"\\u003e11\\u003c/span\\u003e]. Previous research by Khadka et al., [\\u003cspan citationid=\\\"CR12\\\" class=\\\"CitationRef\\\"\\u003e12\\u003c/span\\u003e] has demonstrated that a decrease in pH (increased acidity) can promote microbial proliferation. Afrifa [\\u003cspan citationid=\\\"CR13\\\" class=\\\"CitationRef\\\"\\u003e13\\u003c/span\\u003e] reported that fungal species thrive in acidic environments, with pH ranges of 3\\u0026ndash;10 and 2\\u0026ndash;11 supporting yeast and mold growth, respectively. In Ghana, local tomato varieties are characterized by lower pH, higher moisture content, reduced shelf life, and less attractive coloration [\\u003cspan citationid=\\\"CR14\\\" class=\\\"CitationRef\\\"\\u003e14\\u003c/span\\u003e]. Additionally, Tadesse et al., [\\u003cspan citationid=\\\"CR15\\\" class=\\\"CitationRef\\\"\\u003e15\\u003c/span\\u003e] observed that increased temperatures during storage negatively impacted shelf life and chemical composition. Consistently, fruits and vegetables with higher water content tend to have shorter shelf lives.\\u003c/p\\u003e \\u003cp\\u003eThis study aimed to assess the microbial quality and chemical composition of tomatoes as they undergo physical deterioration.\\u003c/p\\u003e\"},{\"header\":\"2. Materials and Methods\",\"content\":\"\\u003cdiv id=\\\"Sec3\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.1 Description of the Study Area\\u003c/h2\\u003e \\u003cp\\u003eTomato samples were collected from the Ayigya Market and the KNUST Greenhouse, both located in Kumasi, the capital of Ghana's Ashanti Region, situated between longitudes 1.30\\u0026deg;\\u0026ndash;1.35\\u0026deg; and latitudes 6.35\\u0026deg;\\u0026ndash;6.40\\u0026deg; (Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig1\\\" class=\\\"InternalRef\\\"\\u003e1\\u003c/span\\u003e). The Ayigya Market, approximately 3 km from the KNUST Greenhouse, is located within the Oforikrom Municipality. In March, Kumasi experiences an average temperature range of 23\\u0026deg;C\\u0026ndash;33\\u0026deg;C (74\\u0026deg;F\\u0026ndash;92\\u0026deg;F) [\\u003cspan citationid=\\\"CR16\\\" class=\\\"CitationRef\\\"\\u003e16\\u003c/span\\u003e].\\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec4\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.2 Study Design and Experimental Setup\\u003c/h2\\u003e \\u003cp\\u003eThe study was conducted in March 2021, four different market stores where tomatoes are sold were identified and used for the sample collection. Informed consent was used in this study, where participants volunteered to participate in the study. A comprehensive information about the purpose of the survey, the types of questions, how the data will be used, and any potential risks or benefits. All participants agreed and completed the participant consent form in accordance to the Committee on Human Research Publication and Ethics, School of Medical Science, Kwame Nkrumah University of Science and Technology. In all 160 fresh tomato samples were collected. Fresh and healthy tomatoes, characterized by firmness, vibrant red color, juiciness, and toughness, were labelled and left with the vendors to simulate typical storage and handling conditions for two weeks. Samples were collected daily during the 2-week period, they were kept on ice, and transported to the microbiology laboratory at the Department of Theoretical and Applied Biology, KNUST for analysis.\\u003c/p\\u003e \\u003cp\\u003eThree of the sample collection stores were located at the local market (Ayigya), labelled Vendors A, B, and C. The fourth sample collection store was located at the KNUST Greenhouse (Vendor E). The KNUST Greenhouse store, with its regulated environmental conditions (using air conditioning, windows, and fans), served as the control. In contrast, the Ayigya Market was congested and poorly ventilated, with unregulated storage conditions for produce. Tomatoes at the Greenhouse were sold in perforated Ziplock bags to promote aeration, while those at the local market were sold in black polythene bags, stored in unclean containers. The tomato variety used in this study was \\u003cem\\u003ePectomech\\u003c/em\\u003e, commonly grown in Burkina Faso and Ghana's Upper East Region.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec5\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.3 Storage Conditions\\u003c/h2\\u003e \\u003cp\\u003eEnvironmental conditions at each store was monitored using Dostmann LOG32TH data loggers, which recorded ambient temperature, dew point temperature (-40\\u0026deg;C to 70\\u0026deg;C), and relative humidity (0%rH to 100%rH). Data was collected hourly and analyzed using the LOG32TH Data Logger software, then exported to Microsoft Excel for further analysis.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec6\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.4 Chemical Composition Analysis\\u003c/h2\\u003e \\u003cp\\u003eForty fresh tomato samples were collected from each vendor upon arrival at the marketplace and the Greenhouse, these were stored and used for the study. From the forty samples, three were randomly selected daily from each group, and their chemical composition, including weight loss, moisture content, glucose concentration, vitamin C concentration, and pH, were analyzed using standard analytical methods AOAC (1990) with slight modifications [\\u003cspan citationid=\\\"CR17\\\" class=\\\"CitationRef\\\"\\u003e17\\u003c/span\\u003e].\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec7\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.5 Microbial Analysis\\u003c/h2\\u003e \\u003cp\\u003eThe microbial analysis was conducted following standard procedures from the U.S. Food and Drug Administration Bacteriological Analytical Manual (2001) with minor modifications. [\\u003cspan citationid=\\\"CR18\\\" class=\\\"CitationRef\\\"\\u003e18\\u003c/span\\u003e]- [\\u003cspan citationid=\\\"CR21\\\" class=\\\"CitationRef\\\"\\u003e21\\u003c/span\\u003e]\\u003c/p\\u003e \\u003cdiv id=\\\"Sec8\\\" class=\\\"Section3\\\"\\u003e \\u003ch2\\u003e2.5.1 Sample and Media Preparation\\u003c/h2\\u003e \\u003cp\\u003eTen grams of tomato sample were chopped, pre-enriched with 90 ml of buffered peptone water, and pulverized for 15 seconds to shake microorganisms into the solution. Ten-fold serial dilutions were prepared for microbial analysis.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec9\\\" class=\\\"Section3\\\"\\u003e \\u003ch2\\u003e2.5.2 Isolation of Aerobic Mesophilic Bacteria\\u003c/h2\\u003e \\u003cp\\u003eTotal viable counts were isolated using molten plate count agar (Oxoid CM0325: 45\\u0026deg;C), which was mixed with 1 ml of each dilution (10⁻\\u0026sup1; to 10⁻⁴). After solidifying, the plates were incubated at 37\\u0026deg;C for 18\\u0026ndash;24 hours. Aerobic mesophilic counts (30\\u0026ndash;300 CFU per plate) were recorded using a colony counter.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec10\\\" class=\\\"Section3\\\"\\u003e \\u003ch2\\u003e2.5.3 Isolation and Identification of \\u003cem\\u003eStaphylococcus aureus\\u003c/em\\u003e and \\u003cem\\u003eBacillus\\u003c/em\\u003e Species\\u003c/h2\\u003e \\u003cp\\u003e \\u003cem\\u003eStaphylococcus aureus\\u003c/em\\u003e and \\u003cem\\u003eBacillus\\u003c/em\\u003e species were isolated using mannitol salt agar (Oxoid CM0085). Plates were incubated at 37\\u0026deg;C for 18\\u0026ndash;24 hours, and colonies were subcultured based on morphology. For \\u003cem\\u003eS. aureus\\u003c/em\\u003e, golden yellow, smooth colonies were further tested using catalase and coagulase tests. \\u003cem\\u003eBacillus\\u003c/em\\u003e species were identified based on irregular, lobed colonies, and further examined by gram staining. After staining, the slides were viewed under the light microscope. Furthermore, a pictorial view was taken using the AmScope Software 3.7 for the digital camera.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec11\\\" class=\\\"Section3\\\"\\u003e \\u003ch2\\u003e2.5.4 Isolation and Identification of Enterobacteriaceae\\u003c/h2\\u003e \\u003cp\\u003eSamples were enriched in Rappaport broth at 44\\u0026deg;C for 24 hours before streaking on XLD agar. A urea test was performed to identify \\u003cem\\u003eSalmonella\\u003c/em\\u003e species. Confirmation was conducted using the Analytical Profile Index (API 20E). Finally, pictorial views were taken under the microscope using the AmScope Software 3.7 for the digital camera.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec12\\\" class=\\\"Section3\\\"\\u003e \\u003ch2\\u003e2.5.5 Isolation of Total and Faecal Coliforms\\u003c/h2\\u003e \\u003cp\\u003eTotal and faecal coliforms were isolated using MacConkey broth, incubated at 37\\u0026deg;C and 44\\u0026deg;C for 18\\u0026ndash;24 hours. Positive tubes were recorded based on a color change from purple to yellow, indicating fermentation, and the most probable number (MPN) method was used for enumeration.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec13\\\" class=\\\"Section3\\\"\\u003e \\u003ch2\\u003e2.5.6 Identification of Fungi Species\\u003c/h2\\u003e \\u003cp\\u003ePotato dextrose agar was used to isolate fungi species. Plates were incubated at 22\\u0026deg;C-25\\u0026deg;C for 2\\u0026ndash;5 days. Colonies were identified morphologically, and wet mounts were prepared for microscopic examination using AmScope Software 3.7.\\u003c/p\\u003e \\u003c/div\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec14\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.6 Statistical Analysis\\u003c/h2\\u003e \\u003cp\\u003eData from microbial and chemical analyses were entered into Microsoft Excel 2016 and analyzed using SPSS Version 20. ANOVA and Tukey\\u0026rsquo;s multiple comparison tests were used to compare means at a 95% confidence level (p\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.05).\\u003c/p\\u003e \\u003c/div\\u003e\"},{\"header\":\"3. Results and Discussions\",\"content\":\"\\u003cdiv id=\\\"Sec16\\\" class=\\\"Section2\\\"\\u003e\\n \\u003ch2\\u003e3.1 Storage Conditions\\u003c/h2\\u003e\\n \\u003cp\\u003eTomato is a rapidly perishable food commodity; its quality depreciates quickly if they are not stored in the right environmental condition. Environmental conditions such as temperature and humidity have been observed as key contributors to the deterioration of fruits and vegetables [\\u003cspan class=\\\"CitationRef\\\"\\u003e22\\u003c/span\\u003e]. In this study, the environmental conditions\\u0026mdash;temperature, humidity, and dew point\\u0026mdash;had a direct impact on the physical deterioration of tomatoes during storage. As shown in Table\\u0026nbsp;\\u003cspan class=\\\"InternalRef\\\"\\u003e1\\u003c/span\\u003e, the local market storage facilities (Vendors A, B, and C) had temperature ranges of 25.5\\u0026deg;C to 30.0\\u0026deg;C, humidity levels of 59.6\\u0026ndash;77.5%rH, and dew point values of 19.9\\u0026deg;C to 23.7\\u0026deg;C. In contrast, the KNUST Greenhouse, used as the control, recorded temperature ranges of 18.1\\u0026deg;C to 21.7\\u0026deg;C, humidity levels of 51\\u0026ndash;70.7%rH, and dew point values of 7.6\\u0026deg;C to 13.8\\u0026deg;C.\\u003c/p\\u003e\\n \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u0026nbsp;\\u003ctable id=\\\"Tab1\\\" border=\\\"1\\\"\\u003e\\n \\u003ccaption language=\\\"En\\\"\\u003e\\n \\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 1\\u003c/div\\u003e\\n \\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\n \\u003cp\\u003eEnvironmental conditions for the different vendor locations at the market\\u003c/p\\u003e\\n \\u003c/div\\u003e\\n \\u003c/caption\\u003e\\n \\u003ccolgroup cols=\\\"13\\\"\\u003e\\u003c/colgroup\\u003e\\n \\u003cthead\\u003e\\n \\u003ctr\\u003e\\n \\u003cth align=\\\"left\\\" colspan=\\\"13\\\"\\u003e\\n \\u003cp\\u003eAverage environmental conditions of different vendors\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\u0026nbsp;\\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\" colspan=\\\"4\\\"\\u003e\\n \\u003cp\\u003eTemperature\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\" colspan=\\\"4\\\"\\u003e\\n \\u003cp\\u003ePercentage Relative Humidity/%rH\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\" colspan=\\\"4\\\"\\u003e\\n \\u003cp\\u003eDew Point/\\u0026deg;C\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eDays\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eA\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eB\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eC\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eE\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eA\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eB\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eC\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eE\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eA\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eB\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eC\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eE\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/thead\\u003e\\n \\u003ctbody\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e27.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e18.3\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e73.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e70.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e71.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e62.9\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e22.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e23.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e22.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e11.1\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.0\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e21.7\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e77.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e66.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e75.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e61.9\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e23.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e22.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e23.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e13.8\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e26.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e27.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e20.4\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e76.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e70.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e71.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e57.6\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e22.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e11.5\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e27.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e26.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e18.8\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e73.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e69.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e71.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e70.7\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e22.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e22.0\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e13.1\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e18.1\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e66.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e63.1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e62.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e57.0\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e9.1\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e18.2\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e64.1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e62.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e61.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e51.0\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e7.6\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e25.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e27.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e26.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e18.2\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e72.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e64.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e76.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e51.0\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e19.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.0\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e7.6\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e20.5\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e59.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e60.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e69.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e58.2\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e11.8\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e20.4\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e62.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e61.1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e63.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e64.9\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e13.2\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e10\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e30.0\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e20.4\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e62.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e60.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e60.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e58.7\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e11.8\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e11\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e29.0\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e20.9\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e65.0\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e62.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e61.2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e60.2\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e21.0\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e12.7\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e12\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e27.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e28.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e20.7\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e66.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e63.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e61.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e60.9\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e20.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"char\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003e12.5\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/tbody\\u003e\\n \\u003c/table\\u003e\\n \\u003c/div\\u003e\\n \\u003cp\\u003eProper storage is crucial for extending the shelf life of tomatoes, with optimal conditions being 10\\u0026ndash;14\\u0026deg;C and 90\\u0026ndash;95% relative humidity [\\u003cspan class=\\\"CitationRef\\\"\\u003e23\\u003c/span\\u003e] [\\u003cspan class=\\\"CitationRef\\\"\\u003e24\\u003c/span\\u003e]. However, findings from this study revealed stores at the local market did not have appropriate storage facilities, leading to quicker deterioration due to high temperatures (25.5\\u0026deg;C to 30\\u0026deg;C) and humidity (59.6\\u0026ndash;77.5% rH) as recorded. Most markets in Africa practice the open-air storage methods, which was also observed in the markets used in the study (96.7%). The preferred conditions can only be achieved in proper refrigeration system, but this only found in a few markets, usually in big cities in Africa.\\u003c/p\\u003e\\n\\u003c/div\\u003e\\n\\u003cdiv id=\\\"Sec17\\\" class=\\\"Section2\\\"\\u003e\\n \\u003ch2\\u003e3.4 Microbial Analysis\\u003c/h2\\u003e\\n \\u003cp\\u003eFresh, healthy tomatoes of similar size, ripeness, and color, free from physical damage (cuts, bruises, or punctures), were selected for the study. The tomatoes\\u0026apos; circumference ranged from 10.1 cm to 15.4 cm. Figure 2 illustrates the physical changes observed in the tomatoes from 1 to 12 days at the various stores in the market. From visual observation perspective, it was observed that after 3 days of storage, the tomatoes began to exhibit signs of physical deterioration. The cell wall began to shrink whiles other cell walls began to soften and others began to exude water. In addition to this, some of the tomatoes began to grow moldy. Some of the molds that were seen had whitish appearance whiles others came in the form of blackish mass. On the contrary tomatoes samples obtained from the greenhouse stores did not deteriorate fast, at least for eight days. The most prominent deterioration observed was the folding/ shrink of the skin. The results are shown in Fig. 2.\\u003c/p\\u003e\\n \\u003cp\\u003eTo understand the cause of the rapid physical deterioration of the tomato samples obtained from the local market, a detailed microbial load investigations were conducted and the results are discussed in the subsequent sections.\\u003c/p\\u003e\\n \\u003cdiv id=\\\"Sec18\\\" class=\\\"Section3\\\"\\u003e\\n \\u003ch2\\u003e3.4.1 Aerobic Mesophilic Count\\u003c/h2\\u003e\\n \\u003cp\\u003eAerobic mesophilic bacteria, which thrive in temperatures ranging from 20\\u0026deg;C to 40\\u0026deg;C, were measured. Vendor A recorded a mean aerobic mesophilic count of 4.04 log CFU/g (ranging from 0 to 6.42 log CFU/g). Vendor B had a higher mean count of 5.77 log CFU/g (range: 1.44 to 8.71 log CFU/g), while Vendor C recorded a mean of 4.54 log CFU/g (range: 0 to 7.42 log CFU/g). The KNUST Greenhouse (Vendor E) had a mean count of 4.08 log CFU/g (range: 0 to 7.43 log CFU/g). No significant statistical difference (p\\u0026thinsp;=\\u0026thinsp;0.818) was observed in aerobic mesophilic counts among the vendors (Fig. \\u003cspan class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e).\\u003c/p\\u003e\\n \\u003cp\\u003eThe study revealed aerobic mesophilic bacteria counts ranging from 4.04 to 5.77 log CFU/g, slightly lower than those reported by [\\u003cspan class=\\\"CitationRef\\\"\\u003e25\\u003c/span\\u003e] in Ethiopia. The mesophilic bacteria levels remained below the critical limit of 7 log CFU/g for food safety, according to HACCP-TQM standards.\\u003c/p\\u003e\\n \\u003c/div\\u003e\\n \\u003cdiv id=\\\"Sec19\\\" class=\\\"Section3\\\"\\u003e\\n \\u003ch2\\u003e3.4.2 Enterobacteriaceae and Gram-Positive Bacteria\\u003c/h2\\u003e\\n \\u003cp\\u003eThe presence of Enterobacteriaceae and gram-positive bacteria, including \\u003cem\\u003eStaphylococcus aureus\\u003c/em\\u003e and \\u003cem\\u003eBacillus\\u003c/em\\u003e species, was examined due to their role in food spoilage and potential pathogenicity. All tomatoes contained \\u003cem\\u003eBacillus\\u003c/em\\u003e species (with or without endospores). Other microorganisms identified included \\u003cem\\u003eStaphylococcus\\u003c/em\\u003e spp. (11.1%), \\u003cem\\u003eEnterobacter cloacae\\u003c/em\\u003e (5.6%), \\u003cem\\u003eChronobacter\\u003c/em\\u003e sp. (1.4%), \\u003cem\\u003eKlebsiella pneumoniae\\u003c/em\\u003e (1.4%), \\u003cem\\u003eProteus mirabilis\\u003c/em\\u003e (2.8%), \\u003cem\\u003eSerratia marcescens\\u003c/em\\u003e (1.4%), \\u003cem\\u003ePseudomonas aeruginosa\\u003c/em\\u003e (1.4%), \\u003cem\\u003ePseudomonas luteola\\u003c/em\\u003e (1.4%), \\u003cem\\u003eAcinetobacter baumanii\\u003c/em\\u003e (1.4%), and \\u003cem\\u003eChromobacterium violaceum\\u003c/em\\u003e (1.4%).\\u003c/p\\u003e\\n \\u003cp\\u003eThe mean gram-positive bacteria counts for Vendors A, B, C, and E were 3.30 log CFU/g, 3.33 log CFU/g, 4.03 log CFU/g, and 1.38 log CFU/g, respectively. No significant statistical difference was observed for the gram-positive bacteria counts (Fig. \\u003cspan class=\\\"InternalRef\\\"\\u003e4\\u003c/span\\u003e).\\u003c/p\\u003e\\n \\u003cp\\u003eBacillus species dominated the microbial communities, with Staphylococcus spp. likely introduced during handling. Other identified microbes included Pseudomonas and members of the Enterobacteriaceae family, commonly found in previous studies [\\u003cspan class=\\\"CitationRef\\\"\\u003e26\\u003c/span\\u003e]. Soil contamination could have contributed to the presence of Bacillus, known for its ubiquity and resilience in harsh conditions [\\u003cspan class=\\\"CitationRef\\\"\\u003e27\\u003c/span\\u003e]. Some Bacillus species, like Bacillus cereus, are associated with foodborne illnesses.\\u003c/p\\u003e\\n \\u003c/div\\u003e\\n \\u003cdiv id=\\\"Sec20\\\" class=\\\"Section3\\\"\\u003e\\n \\u003ch2\\u003e3.4.3 Coliform Count\\u003c/h2\\u003e\\n \\u003cp\\u003eThe total coliform counts ranged from 3.40 to 6.36 log MPN/g for Vendor A, 4.88 to 7.55 log MPN/g for Vendor B, 3.48 to 6.77 log MPN/g for Vendor C, and 0 to 6.19 log MPN/g for Vendor E. A significant difference (p\\u0026thinsp;=\\u0026thinsp;0.008) was observed between Vendor B and the control (Vendor E), indicating a discrepancy between the marketplace and the controlled greenhouse environment. Faecal coliform counts also showed a significant difference (p\\u0026thinsp;=\\u0026thinsp;0.038) between Vendor B and Vendor E, as highlighted by Post-hoc analysis (Figs. \\u003cspan class=\\\"InternalRef\\\"\\u003e5\\u003c/span\\u003e and \\u003cspan class=\\\"InternalRef\\\"\\u003e6\\u003c/span\\u003e).\\u003c/p\\u003e\\n \\u003cp\\u003eMicroscopic images of the microorganisms isolated from the tomato samples are shown in Fig. 7.\\u003c/p\\u003e\\n \\u003cp\\u003eOther bacteria species were identified though not shown in the figures. The presence of \\u003cem\\u003eEnterobacter, Klebsiella\\u003c/em\\u003e, and \\u003cem\\u003eEscherichia\\u003c/em\\u003e species, typically associated with human and animal intestines, suggests contamination from human handling during storage. The presence of Coliforms are often used as indicators in the assessment of food and water quality [\\u003cspan class=\\\"CitationRef\\\"\\u003e25\\u003c/span\\u003e] [\\u003cspan class=\\\"CitationRef\\\"\\u003e26\\u003c/span\\u003e].\\u003c/p\\u003e\\n \\u003c/div\\u003e\\n \\u003cdiv id=\\\"Sec21\\\" class=\\\"Section3\\\"\\u003e\\n \\u003ch2\\u003e3.4.4 Fungi Distribution\\u003c/h2\\u003e\\n \\u003cp\\u003eEleven different fungi species were isolated and identified during the study. The most frequently isolated species were \\u003cem\\u003eAlternaria\\u003c/em\\u003e (45.6%), yeast (45.6%), \\u003cem\\u003eAspergillus fumigatus\\u003c/em\\u003e (25.6%), \\u003cem\\u003eAspergillus niger\\u003c/em\\u003e (23.3%), and \\u003cem\\u003eBipolaris\\u003c/em\\u003e (25.6%). Less prevalent species included \\u003cem\\u003eAspergillus flavus\\u003c/em\\u003e (10%), \\u003cem\\u003eRhizopus\\u003c/em\\u003e (7.8%), \\u003cem\\u003eFusarium\\u003c/em\\u003e (8.9%), and \\u003cem\\u003eRhodotorula\\u003c/em\\u003e (10%) (Fig. 8, Table \\u003cspan class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e). No significant statistical difference (p\\u0026thinsp;=\\u0026thinsp;0.344) was observed between the market and control samples in terms of fungal presence. The fungi were identified based on their morphology, with spores and structures captured microscopically (Fig.\\u0026nbsp;\\u003cspan class=\\\"InternalRef\\\"\\u003e9\\u003c/span\\u003e).\\u003c/p\\u003e\\n \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u0026nbsp;\\u003ctable id=\\\"Tab2\\\" border=\\\"1\\\"\\u003e\\n \\u003ccaption language=\\\"En\\\"\\u003e\\n \\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 2\\u003c/div\\u003e\\n \\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\n \\u003cp\\u003eFungi distribution in selected deteriorated tomato samples\\u003c/p\\u003e\\n \\u003c/div\\u003e\\n \\u003c/caption\\u003e\\n \\u003ccolgroup cols=\\\"4\\\"\\u003e\\u003c/colgroup\\u003e\\n \\u003cthead\\u003e\\n \\u003ctr\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eFungi\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003ePercentage\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eFungi\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003ePercentage\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/thead\\u003e\\n \\u003ctbody\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eAspergillus niger\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e23.3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eRhizopus\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e7.8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eAlternaria\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e45.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eBipolaris\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e25.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003ePenicillium\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e20\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eFusarium\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e8.9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eYeast\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e45.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eNeurospora\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e21.1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eAspergillus flavus\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e10\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eRhodotorula\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e10\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eAspergillus fumigatus\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e25.6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/tbody\\u003e\\n \\u003c/table\\u003e\\n \\u003c/div\\u003e\\n \\u003cp\\u003eEleven fungi species were identified, including \\u003cem\\u003eAspergillus, Alternaria, Penicillium, Yeast, Rhizopus, Fusarium\\u003c/em\\u003e, and others. These fungi can cause significant damage by penetrating the tomato\\u0026apos;s damaged cell walls, leading to nutrient absorption and proliferation.\\u003c/p\\u003e\\n \\u003cp\\u003ePrevious studies [\\u003cspan class=\\\"CitationRef\\\"\\u003e27\\u003c/span\\u003e] [\\u003cspan class=\\\"CitationRef\\\"\\u003e28\\u003c/span\\u003e] have linked fungal contamination to fruit spoilage and potential foodborne illnesses, especially with toxin-producing species like \\u003cem\\u003eAspergillus\\u003c/em\\u003e and \\u003cem\\u003eFusarium\\u003c/em\\u003e.\\u003c/p\\u003e\\n \\u003c/div\\u003e\\n\\u003c/div\\u003e\\n\\u003cdiv id=\\\"Sec22\\\" class=\\\"Section2\\\"\\u003e\\n \\u003ch2\\u003e3.2 Chemical Composition\\u003c/h2\\u003e\\n \\u003cp\\u003eIn order to understand the effect of physical deterioration on the nutritional composition of the tomatoes, chemical parameters such as glucose concentration, moisture content, weight loss, vitamin C content, and pH were investigated during storage and results shown in Table \\u003cspan class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e. The results revealed that moisture content and pH increased with storage time and this was evident in the rate at which the physical deterioration occurred. In contrast, weight, glucose, and vitamin C content decreased. After 10 days, the tomatoes had fully deteriorated, making further analysis impossible. Figure \\u003cspan class=\\\"InternalRef\\\"\\u003e10\\u003c/span\\u003e highlights the changes in moisture content and weight loss over time as the tomatoes deteriorates. Significant physical changes (shrinkage, tenderness, water exudation, mold growth) were observed within three days of storage in the market environment, whereas the greenhouse-stored tomatoes remained firmer for up to seven days.\\u003c/p\\u003e\\n \\u003cp\\u003eThe physical deterioration is associated with chemical breakdown, including decreased glucose, vitamin C, and weight, alongside increased moisture content and pH. Microbial fermentation of glucose, environmental degradation of vitamin C [\\u003cspan class=\\\"CitationRef\\\"\\u003e29\\u003c/span\\u003e], and continuous ripening [\\u003cspan class=\\\"CitationRef\\\"\\u003e30\\u003c/span\\u003e] were linked to these changes.\\u003c/p\\u003e\\n \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u0026nbsp;\\u003ctable id=\\\"Tab3\\\" border=\\\"1\\\"\\u003e\\n \\u003ccaption language=\\\"En\\\"\\u003e\\n \\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 3\\u003c/div\\u003e\\n \\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\n \\u003cp\\u003eChemical composition of the tomatoes during decomposition\\u003c/p\\u003e\\n \\u003c/div\\u003e\\n \\u003c/caption\\u003e\\n \\u003ccolgroup cols=\\\"5\\\"\\u003e\\u003c/colgroup\\u003e\\n \\u003cthead\\u003e\\n \\u003ctr\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eDays\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eMoisture content (%)\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eGlucose (mg/g)\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003eVitamin C (mg/g)\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003cth align=\\\"left\\\"\\u003e\\n \\u003cp\\u003epH\\u003c/p\\u003e\\n \\u003c/th\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/thead\\u003e\\n \\u003ctbody\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e94.49\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.29\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e29.08\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;4.55\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e0.58\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.09\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e3.98\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e94.49\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.43\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e23.32\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;3.47\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e0.58\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.15\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4.00\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e94.54\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.22\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e19.04\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;4.32\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e0.55\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.03\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4.10\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e94.60\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.10\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e21.53\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;4.01\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e0.50\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.00\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4.11\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e94.60\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.38\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e21.17\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;3.51\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e0.52\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.12\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4.10\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e94.79\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.66\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e17.45\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;3.48\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e0.39\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.09\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4.16\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e95.02\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.53\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e17.43\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;4.61\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e0.38\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.20\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4.14\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e10\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e95.30\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.27\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e14.08\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;5.02\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e0.36\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.18\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e4.19\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e11\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e-\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e-\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e-\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e-\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e12\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e-\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e-\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e-\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd align=\\\"left\\\"\\u003e\\n \\u003cp\\u003e-\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/tbody\\u003e\\n \\u003c/table\\u003e\\n \\u003c/div\\u003e\\n\\u003c/div\\u003e\"},{\"header\":\"Conclusion and Recommendation\",\"content\":\"\\u003cp\\u003eThe study aimed to analyze the microbiological contamination and chemical composition of tomatoes during market storage. Based on the data collected, it was concluded that the shelf life of tomatoes is highly dependent on the environmental conditions of the storage space, particularly temperature, humidity, and dew point. These factors play a significant role in determining how long tomatoes can stay fresh before spoilage begins. Improper storage conditions, such as high temperatures and humidity in open markets, accelerate deterioration. Additionally, the study revealed that as the tomatoes deteriorated, their chemical composition changed drastically. Key chemical components like glucose and vitamin C decreased, while moisture content and pH increased, all of which are indicators of spoilage. The study also identified and characterized various microorganisms, including bacteria and fungi, that contribute to the contamination of tomatoes during storage. These microorganisms accelerate spoilage and, in some cases, pose risks to human health.\\u003c/p\\u003e \"},{\"header\":\"Declarations\",\"content\":\"\\u003cp\\u003e\\u003cstrong\\u003eFunding (if applicable)\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eThis work is based on the research supported wholly by the LIRA 2030 Africa Programme, which is implemented by the International Science Council (ISC) in partnership with the Network of African Science Academies (NASAC), with support from the Swedish International Development Cooperation Agency (Sida). The views expressed herein do not necessarily represent those of NASAC or ISC or Sida. Project number: c.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eAuthors contribution\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eAll Authors contributed to ensure the success of the project. Abigail Kowah Quaye, an MPhil student on the project contributed to the Investigation, Methodology, Writing \\u0026ndash; original draft, Data curation, Software and Visualization. \\u0026nbsp;Mercy Badu contributed to the Conceptualization, Funding acquisition, Data analysis, Writing \\u0026ndash; review and editing, Project administration, Resources. Sandra Boatemaa Kushitor contributed to the Conceptualization, Funding acquisition, Writing \\u0026ndash; review and editing, Project administration, Resources. Kingsley Badu contributed to the Supervision, Validation, Formal analysis as well as Writing \\u0026ndash; review and editing.\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eAcknowledgments\\u0026nbsp;\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eAuthors appreciate the support of Mr. Dominic Adrewie, Mr. Ransford Boateng Appianin, Ms. Blessed Agbemade and Ms. Judith Anane for their support during the study\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eConsent to participate/publish\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eInformed consent was obtained from all individual participants included in the study.\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eEthics statement\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eThe questionnaire and methodology for this study was approved by the Human Research Ethics committee of the Kwame Nkrumah University of Science and Technology (Ethics approval number: CHRPE/AP/691/19)\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eEthical declaration\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eThe study did not involve clinical trial, \\u0026apos;Ethics: Not applicable\\u0026apos;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u0026apos;Clinical trial number: Not applicable\\u0026apos;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eConflicts of Interest\\u0026nbsp;\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eAuthors have no conflicts of interest to declare.\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eData availability statement\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eResearch data are not shared.\\u003c/p\\u003e\"},{\"header\":\"References\",\"content\":\"\\u003col\\u003e\\u003cli\\u003e\\u003cspan\\u003eSalehi, B., Sharifi-Rad, R., Sharopov, F., Namiesnik, J., Roointan, A., Kamle, M., \\u0026amp; Sharifi-Rad, J., \\u0026ldquo;Beneficial effects and potential risks of tomato consumption for human health: An overview,\\u0026rdquo; \\u003cem\\u003eNutrition\\u003c/em\\u003e, vol. 62, pp. 201\\u0026ndash;208, 2019. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.1016/j.nut.2019.01.012\\u003c/span\\u003e\\u003cspan address=\\\"10.1016/j.nut.2019.01.012\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e.\\u003c/span\\u003e\\u003c/li\\u003e \\u003cli\\u003e\\u003cspan\\u003eCena, H., \\u0026amp; Calder, P. 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I., \\u0026ldquo;Identification and pathogenicity of rot-causing fungal pathogens associated with Xanthosoma sagittifolium spoilage in south eastern Nigeria.,\\u0026rdquo; \\u003cem\\u003eInternational Journal of Agriculture Innovations and Research\\u003c/em\\u003e, vol. 2(6), pp. 2319\\u0026thinsp;\\u0026ndash;\\u0026thinsp;1473, 2014.\\u003c/span\\u003e\\u003c/li\\u003e \\u003cli\\u003e\\u003cspan\\u003eAkinyele, B., \\u0026amp; Akinkunmi, C., \\u0026ldquo;Fungi associated with the spoilage of berry and their reaction to electromagnetic fields,\\u0026rdquo; \\u003cem\\u003eJournal of Yeast and Fungal Research\\u003c/em\\u003e, vol. 3(4), p. 49\\u0026ndash;57, 2012. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.5897/JYFR12.014\\u003c/span\\u003e\\u003cspan address=\\\"10.5897/JYFR12.014\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e.\\u003c/span\\u003e\\u003c/li\\u003e \\u003cli\\u003e\\u003cspan\\u003eVillanueva Gutierrez, E. E., \\u0026ldquo;An overview of recent studies of tomato (Solanum lycopersicum spp) from a social, biochemical and genetic perspective on quality parameters,\\u0026rdquo; 2018.\\u003c/span\\u003e\\u003c/li\\u003e \\u003cli\\u003e\\u003cspan\\u003eBeuchat, L. R., \\u0026ldquo;Vectors and conditions for preharvest contamination of fruits and vegetables with pathogens capable of causing enteric diseases,\\u0026rdquo; British Food Journal, vol. 108(1), pp. 38\\u0026ndash;53., 2006. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.1108/00070700610637625\\u003c/span\\u003e\\u003cspan address=\\\"10.1108/00070700610637625\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e.\\u003c/span\\u003e\\u003c/li\\u003e\\u003c/ol\\u003e\"}],\"fulltextSource\":\"\",\"fullText\":\"\",\"funders\":[],\"hasAdminPriorityOnWorkflow\":false,\"hasManuscriptDocX\":true,\"hasOptedInToPreprint\":true,\"hasPassedJournalQc\":\"\",\"hasAnyPriority\":false,\"hideJournal\":true,\"highlight\":\"\",\"institution\":\"\",\"isAcceptedByJournal\":false,\"isAuthorSuppliedPdf\":false,\"isDeskRejected\":\"\",\"isHiddenFromSearch\":false,\"isInQc\":false,\"isInWorkflow\":false,\"isPdf\":false,\"isPdfUpToDate\":true,\"isWithdrawnOrRetracted\":false,\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"researchsquare\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":true,\"externalIdentity\":\"\",\"sideBox\":\"\",\"snPcode\":\"\",\"submissionUrl\":\"/submission\",\"title\":\"Research Square\",\"twitterHandle\":\"researchsquare\",\"acdcEnabled\":true,\"dfaEnabled\":false,\"editorialSystem\":\"\",\"reportingPortfolio\":\"\",\"inReviewEnabled\":false,\"inReviewRevisionsEnabled\":true},\"keywords\":\"microbial load, environmental condition, tomato, temperature, market, chemical composition\",\"lastPublishedDoi\":\"10.21203/rs.3.rs-5981887/v1\",\"lastPublishedDoiUrl\":\"https://doi.org/10.21203/rs.3.rs-5981887/v1\",\"license\":{\"name\":\"CC BY 4.0\",\"url\":\"https://creativecommons.org/licenses/by/4.0/\"},\"manuscriptAbstract\":\"\\u003cp\\u003eTomatoes play a major role in food systems globally; they are consumed daily and constitute a large portion of human diet. However, this precious vegetable/fruit is easily contaminated and hence deteriorate faster. The current study investigated the microbial load and chemical composition of tomatoes sold in marketplaces. The samples were collected, stored over a period of time and their deterioration process monitored. Environmental conditions at the market stores where the tomatoes were collected was investigated using Dostmann LOG32TH data loggers. Chemical composition such as the glucose and moisture content, the pH and vitamin C levels were also determined. A total of 160 tomato samples were collected and analyzed. Eleven bacterial species were isolated, with Bacillus species being the most prevalent. Fungal species identified included \\u003cem\\u003eAspergillus\\u003c/em\\u003e, \\u003cem\\u003eAlternaria\\u003c/em\\u003e, \\u003cem\\u003ePenicillium\\u003c/em\\u003e, \\u003cem\\u003eYeast\\u003c/em\\u003e, \\u003cem\\u003eRhizopus\\u003c/em\\u003e, \\u003cem\\u003eBipolaris\\u003c/em\\u003e, \\u003cem\\u003eFusarium\\u003c/em\\u003e, \\u003cem\\u003eNeurospora\\u003c/em\\u003e, and \\u003cem\\u003eRhodotorula\\u003c/em\\u003e. Tomatoes from local markets had the highest mesophilic bacterial counts (4.04\\u0026ndash;5.77 log10 CFU/g), coliform counts (5.12\\u0026ndash;6.41 log10 MPN/g), and yeast and mold counts (1.30\\u0026ndash;2.59 log10 CFU/g). Over the storage period, glucose levels, vitamin C content, and weight decreased, while moisture content and pH increased. The data suggest that tomatoes sold at local markets have higher microbial contamination, and their nutritional quality declines over time in storage as it deteriorates,\\u003c/p\\u003e\",\"manuscriptTitle\":\"Microbial Load and Chemical Composition of Tomato (Lycopersicon esculentum) During Market Storage\",\"msid\":\"\",\"msnumber\":\"\",\"nonDraftVersions\":[{\"code\":1,\"date\":\"2025-05-10 08:40:28\",\"doi\":\"10.21203/rs.3.rs-5981887/v1\",\"editorialEvents\":[{\"type\":\"communityComments\",\"content\":0}],\"status\":\"published\",\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"researchsquare\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":true,\"externalIdentity\":\"\",\"sideBox\":\"\",\"snPcode\":\"\",\"submissionUrl\":\"/submission\",\"title\":\"Research Square\",\"twitterHandle\":\"researchsquare\",\"acdcEnabled\":true,\"dfaEnabled\":false,\"editorialSystem\":\"\",\"reportingPortfolio\":\"\",\"inReviewEnabled\":false,\"inReviewRevisionsEnabled\":true}}],\"origin\":\"\",\"ownerIdentity\":\"2c53d0d2-01d9-4de6-b7ef-f7cb43d1db8c\",\"owner\":[],\"postedDate\":\"May 10th, 2025\",\"published\":true,\"recentEditorialEvents\":[],\"rejectedJournal\":[],\"revision\":\"\",\"amendment\":\"\",\"status\":\"posted\",\"subjectAreas\":[],\"tags\":[],\"updatedAt\":\"2025-07-29T09:53:51+00:00\",\"versionOfRecord\":[],\"versionCreatedAt\":\"2025-05-10 08:40:28\",\"video\":\"\",\"vorDoi\":\"\",\"vorDoiUrl\":\"\",\"workflowStages\":[]},\"version\":\"v1\",\"identity\":\"rs-5981887\",\"journalConfig\":\"researchsquare\"},\"__N_SSP\":true},\"page\":\"/article/[identity]/[[...version]]\",\"query\":{\"redirect\":\"/article/rs-5981887\",\"identity\":\"rs-5981887\",\"version\":[\"v1\"]},\"buildId\":\"8U1c8b4HqxoKbykW_rLl7\",\"isFallback\":false,\"isExperimentalCompile\":false,\"dynamicIds\":[84888],\"gssp\":true,\"scriptLoader\":[]}","source_license":"CC-BY-4.0","license_restricted":false}