Tomato paste production from Solanum Lycopersicon, microorganisms associated and shelf-life extension through biopreservation method

Tomatoes are major ingredients in many dishes worldwide, and Solanum lycopersicum is widely utilised in Africa. This study investigated tomato paste production, microorganisms associated with spoilage, and shelf-life extension using biological materials. Fresh tomato fruits were processed into paste using standard methods, and spoilage was monitored. Preservation treatments included 1 ml lemon juice, 1 ml vinegar, and 10 ml vegetable oil, while the control received 1 ml distilled water. Microorganisms were isolated and identified using standard microbiological techniques, and proximate analysis was conducted. Results showed that spoilage of ripened tomato fruits began on day four at room temperature, with complete deterioration by day 28. Klebsiella aerogenes and Rhizopus stolonifer were identified as spoilage organisms. Tomato paste preserved with vegetable oil retained nutritional quality best, with crude protein values of 1.93% (day 1) and 2.3% (day 28), and carbohydrate values of 4.28% and 5.71%. Vinegar and lemon juice were ineffective, showing early degradation and discoloration. Vegetable oil is recommended for effective biopreservation and shelf-life extension.