AbstractTomato
(Lycopersiconesculentum) is a perishable vegetable widely cultivated and
consumed worldwide. It is rich in nutrients, vitamins, dietary fibres, and
phytochemicals. It is known to be a very profitable crop that provides high
returns for small scale farmers in most developing countries. Due to its
nutritive value, taste, affordability, and accessibility, there has been an
increase in demand by consumers. However, isolation and identification of
microorganisms that are associated with spoilage of tomatoes have gained some
research focus. In most developing countries, microbial infestation of tomatoes
can occur during the harvesting period, postharvesting, handling, storage,
transportation, and processing by customers.
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