The Drying Effect of Varying Light Frequencies on the Proximate and Microbial Composition of Tomato

Tomato samples were dried at different frequency of light using clothes of different colours with wooden drying fabrication. The proximate composition and microbial count of the Tomato fruits were determined. Results showed that temperature and relative humidity of the environment affected the rate of drying of tomato as well as the growth of spoilage organisms in the fruits. Highest temperature values of tomato was observed in the control and light red colour frequency which also had a slightly lower average bacterial count (53 × 10 cfu/g and 62 × 10 cfu/g) respectively. The light purple colour had highest average bacterial count of 96 × 10 cfu/g which was significantly higher (P<0.05) compared with the control and other colour frequency. Tomato dried with light green colour frequency had the highest amount of protein and carbohydrate (13.78% and 51.37%, respectively). Dark blue colour had the highest amount of fat (0.97%), light blue colour had the highest fibre (25.30%), while the highest percentage of ash was observed in black colour (54.30%). All data from the colour frequencies were significantly different (higher or lower) from the control at (P<0.05). Microorganisms isolated from tomato fruit during drying were: Erwinia carotovora, Proteus sp, Bacillus sp, Micrococcus luteus, Aspergillus sp, Aspergillus niger, Rhizopus stolonifer, and Penicillium chrysogenum.