QUALITY OF Solanum lycopersicum COATED WITH TOMATO SEED OIL DURING STORAGE IN MAKURDI, BENUE STATE

Agrios, G.N. (2005). Plant pathology, 5th Edition. Elsevier academic press, USA, 383-384.

Alba, R., Cordonnier-Pratt, C. and Pratt, L.H. (2000). Fruit-localized phytochromes regulate lycopene accumulation independently of ethylene production in tomato. Plant Physiol. 12, 363–370. DOI: https://doi.org/10.1104/pp.123.1.363

AOAC (1990). Association of Official Analytical Chemists. Official methods of analysis, 15th Edition, Washington, DC.3.

AOAC (2005). Official methods of analysis (16th Ed.). Washington, DC: Association of Official Analytical Chemists.

AOAC (2007). Association of Official Analytical Chemists. Official methods of analysis, Washington DC, 15th Edition.49.

AOAC (2012). Official Method of Analysis Association of Analytical Chemistry Washington D.C 91(1) 112-122.

AOCS (2001). Official methods and recommended practices of the American Oil Chemists Society. 6 th Edn., 2001, AOCS Press, Champaign.

Avena-Bustillos, R.J., Krochta, J.M. and Saltveit, M.E. (1997). Water vapour resistance of red delicious apples and celery sticks coated with edible caseinate-acetylated monogyceride films. Journal of Food Science. 62(2):351-354. DOI: https://doi.org/10.1111/j.1365-2621.1997.tb03999.x

Ayandiji, A. O. R. and Adeniyi, O.D. (2011). Determination of postharvest losses among tomato farmers in Imeko-Afon Local Government Area of Ogun State, Nigeria. Global journal of science frontier research, 11 (5): 1-2.

Botinestean, C., Hadaruga, N.G., Hadaruga, D.I. and Jianu, I. (2012). Fatty Acids Composition by Gas Chromatography – Mass Spectrometry (GC-MS) and most important physical-chemicals parameters of tomato seed oil. Journal of Agroalimentary Processes and Technologies 18: 89-94.

Ebimieowei, E., Nwauzoma, A. and Bawo, D. (2013a). Postharvest Spoilage of Tomato (Lycopersicon esculentum Mill.) and Control Strategies in Nigeria. Journal of Biology, Agriculture and Healthcare, Vol. 3 No. 10, pp. 51-52.

Hiru, G., Seyoum, T. and Kebede, W. (2008). The effect of cultivar, maturity stage and storage environment on quality of tomatoes. Ethiopian Journal of Food Engineering.87(4):467-468. DOI: https://doi.org/10.1016/j.jfoodeng.2007.12.031

Ibitoye, A.A. (2005). Laboratory manual on basic methods in plant analysis. Concept IT and Educational Consults, Akure, Nigeria. 2-3.

Javanmardi, J. and Kubota, C. (2006). Variation of Lycopen, Antioxidant Activity, Total Soluble Solids and Weight Loss of Tomato during Postharvest Storage. Postharvest Biology and Technology. 41, 151–155. DOI: https://doi.org/10.1016/j.postharvbio.2006.03.008

Kator, L., AIheanacho, A.C. and Aloho, K. P. (2018). Effect of infiltrated calcium on ripening of tomato fruits. Journal of Food Science. 33:2- 8.

Kator, L., AIheanacho, A.C. and Aloho, K. P. (2018). Effect of Organic Preservatives on Postharvest Shelf Life and Quality of Tomato Fruits during Storage. Asian Journal of Research in Crop Science 2(1): 1-34, Article no.AJRCS.43137. DOI: https://doi.org/10.9734/AJRCS/2018/43137

Kumah, P., Olympio, N.S. and Tayrlah, C.S. (2011). Sensitivity of three tomato (Lycopersicon esculentum) cultivars – Akoma, pectomech and power to chilling injury. Agricultural Biology Journal of North America. 2(5):799-805. DOI: https://doi.org/10.5251/abjna.2011.2.5.799.805

Leoni, C. (1992). Industrial quality as influenced by crop management. Acta Hortcult. 30: 177–178. DOI: https://doi.org/10.17660/ActaHortic.1992.301.20

Lewinsohn, E., Sitrit, Y., Bar, E., Azulay, Y., Ibdah, M., Meir, A. Yosef, E., Zamir, D. and Tadmor, Y. (2005). Not just colors-carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit. Trends Food Sci. Technol. 16 (9), 407–415. DOI: https://doi.org/10.1016/j.tifs.2005.04.004

Mahmoud, R. and Savello, P.A. (1992). Mechanical properties of water vapor transferability through whey protein films. Journal of Diary Science.75:942-946. DOI: https://doi.org/10.3168/jds.S0022-0302(92)77834-5

McDonald, R.E., McCollum, T.G. and Baldwin, E.A. (1999). Temperature of water heat treatments influences tomato fruit quality following low-temperature storage. Postharvest Biology and Technology vol 16 pp 147–55. DOI: https://doi.org/10.1016/S0925-5214(99)00008-3

Mohammed, M., Ramaswammy, H.S. and Maftoonazad, N. (1999). Pectin based edible coating of shelf life etension of Ataulfo Mango. Journal of Food Processing Engineering.35:572–600. DOI: https://doi.org/10.1111/j.1745-4530.2010.00609.x

Mohammed, M., Wilson, L.A. and Gomes, P.L. (1999). Postharvest sensory and physiochemical attributes of processing and nonprocessing tomato cultivars. J. Food Qual.22:167-182. DOI: https://doi.org/10.1111/j.1745-4557.1999.tb00549.x

Mohan, V., Gupta, S., Thomas, S., Mickey, H., Charakana, C., Chauhan, V.S., Sharma, K., Kumar, R., Tyagi, K. and Sarma, S. (2016). Tomato fruits show wide phenomic diversity but fruit developmental genes show low genomic diversity. DOI: https://doi.org/10.1371/journal.pone.0152907

Moneruzzaman, K. M, Hossain, A.B.M.S., Sani, W., Salifuddin, M. and Alinazi, M. (2009). Spectrophotometric determination of total vitamin C in some fruits and vegetables at Koya Area – Kudistan Region / Iraq. Koya Technical Institute, Koya College of Science-University.4:46-51. DOI: https://doi.org/10.32894/kujss.2009.39913

Nieto, M.B. (2009). Structure and function of Polysaccharide Gum-Based Edible films and Coatings. In: Embuscado, M.E. and Huber, K.C. (Eds). Edible Films and Coatings for Food Applications. NY: Springer.; 57-112. DOI: https://doi.org/10.1007/978-0-387-92824-1_3

Onwuzuruike, U.A., Okakpu, C.J., Ndife, J. and Eke, C.I. (2022). Production and quality assessment of mayonnaise from blends of soybean oil and African pear (Dacryodes edulis) pulp oil. Agro-Science, 21 (1), 88-97. DOI: https://dx.doi.org/10.4314/as.v21i1.14 DOI: https://doi.org/10.4314/as.v21i1.14

Ramirez, M., Vinagie, A., Ambrona, J., Molina, F., Maqueda, M. and Rebollo, J.E (2004). Genetic instability of heterozygous hybrid, natural wine yeasts. Appl. Environ. Microbiology. 70(8):4686–4687. DOI: https://doi.org/10.1128/AEM.70.8.4686-4691.2004

Sai, L.M., Abirami, L.S.S., Pushkala, R. and Srividya, N. (2011). Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based anti-microbial coating. Indian Journal of Biotechnology.10: 83–85.

Segal, R. and Barbu, I. (1982). Effect of thermal processing on bioactive compounds of tomato paste. Annals Food Science and Technology.2-3.

Suslow, T.V. and Cantwel,l M.(2009). Tomato recommendations for maintaining postharvest quality in produce Facts, A.A. Kader, Ed., postharvest Technology Research and Information Center, Davis, Calif, USA. 2-3.

Tharanathan, R.N. (2003). Biodegradable films and composite coatings: Past, present and future. Trends Food Sci. Technol. 14:71-78. DOI: https://doi.org/10.1016/S0924-2244(02)00280-7

Thompson, K.A., Marshall, M.R., Sims, C.A., Wei, C.I., Sergeant, S.A. and Scott, J.W. (2000). Cultivar, maturity, and heat treatment on lycopene content in tomatoes. Journal of food Science.65:791-795.. DOI: https://doi.org/10.1111/j.1365-2621.2000.tb13588.x

Tsaknis, J., Lalas, S., Gergis, V, Dourtoglou, V. and Spiliotis, V. (1999). Characterization of Moringa oleifera Variety Mbololo Seed Oil of Kenya. J. Agric. Food Chem, 47, 4495-4499 DOI: https://doi.org/10.1021/jf9904214