Please use this identifier to cite or link to this item:
Title: Effects of Storage Period on Some Nutritional Properties of Orange and Tomato
Authors: Idah, P. A
Musa, J. J
Abdullahi, A
Keywords: Nutritional parameters
vitamin C
moisture content
sugar content
Issue Date: Jan-2010
Publisher: Assumption University Journal of technology
Abstract: Fruit and vegetables are important sources of digestible carbohydrates, minerals and vitamins, particularly vitamins A and C. The samples of orange and tomato fruits used for this study were stored in the pot-in-pot evaporative cooler for 21 days during which tests carried out to quantify some nutritional parameters of moisture, ash, protein, lipid, vitamin C, carbohydrate and total sugar contents were assessed periodically. The study revealed that there were continuous decreases in the quality parameters, such as vitamin C content from 3.30 to 0.00% for tomato and 7.52 to 0.49% for orange, lipid content from 0.22 to 0.00% for tomato and 0.29 to 0.07% for orange, carbohydrate content from 23.47 to 4.19% for tomato and 12.23 to 9.53% for orange, protein content for tomato ranged between 0.05 and 0.01% for tomato and 0.18 to 0.04% and total sugar content for tomato ranged from 0.43 to 0.14% and for 0.65 to 0.25%, while the value of moisture content increased from 74.77% and 85.32% for tomato and orange, respectively, with increase in storage period
Appears in Collections:Agric. and Bioresources Engineering

Files in This Item:
File Description SizeFormat 
aujan2010.pdf71.21 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.