Comparative studies on the fungi and bio-chemical characteristics of snake gourd (Trichosanthes curcumerina Linn) and tomato (Lycopersicon esculentus Mill) in Rivers State, Nigeria

Abstract

Comparative studies on the fungi and biochemical characteristics of Tomatoes (Lycopersicon esculentus Mill), and the Snake gourd (Trichosanthes curcumerina Linn) products were investigated in Rivers State using various analytical procedures. Results of the proximate analysis of fresh snake gourd and tomatoes show that the essential minerals such as protein, ask fibre, lipid, phosphorus and niacin contents were higher in snake gourd but low in carbohydrate, calcium, iron, vitamins A and C when compared to the mineral fractions of tomatoes which has high values of calcium, iron, vitamins A and C. The mycoflora predominantly associated with the fruit rot of tomato were Fusarium oxysporium, Fusarium moniliforme, Rhizopus stolonifer and Aspergillus niger, while other fungi isolates from Snake gourd include Rhizopus stolonifer, Aspergillus niger, Aspergillus tamari, Penicillium ita/icum and Neurospora crassa. Rhizopus stolonifer and Aspergillus niger were common spoilage fungi to both the Tomato and Snake gourd. All the fungal isolates were found to be pathogenic..The duration for storage of the fruits at room temperature (28±1°C) showed that Tomato could store for 5 days while Snake gourd stored for as much as 7 days. Sensory evaluation shows that Snake gourd is preferred to Tomatoes because of its culinary and medicinal importance. © 2008 Asian Network for Scientific Information.