IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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Fungi Associated with Spoilage of Tomato (Solanum Lycorpersicum L.) in Koung-Khi Division of Cameroon and Effect of Plasma Activated Water on Fruit Rot
- Aime Magloire Tenkap Njopkou; Jean Paul Kamseu-Mogo; Gertrude Keegoui; Nicky Joliesse Koagne Nouteka; Madou Chantal; Joseph Fovo Djeugap
- The aim of this study was to ameliorate the conservation time of tomato fruit using Plasma Activated Water (PAW). Four tomato varieties (Rio Power, Vikina, Maruti and Nadira) collected in Koung-Khi Division and producers of Dschang at different maturity degrees (green physiological maturity, 25%, 50%, 75% and 100% maturity degree) were used. Disinfected fruits and soaked in PAW (at 0; 5; 10; 20; 40 and 80 min). The treated fruits at different times were incubated at Lab temperature (22±2oC) for 14 days. Each treatment was repeated five times and the rate of fruit rot was evaluated daily. The results showed that most frequent and pathogenic fungi isolated from all tomato varieties in the two sites were Phytophthora infestans (19.04 and 20.54%, respectively) and the lowest was Verticillium albo-atrum (4.71 and 3.52%). The soaking time (5 min) reduce significantly (p0.05) the rot rate of fruit at green physiological maturity and 25% maturity degree in all varieties compared to other treatments, 14 days after soaking (DAS). The 50 and 75% maturity degrees of harvested fruits were best preserved at 5 to 10 min soaking. At 100% maturity degree (14 DAS), the suitable soaking time in PAW was 40 and 80 min for all varieties. This investigation showed that PAW could be used as a new approach to increase the preservation time of tomato in post-harvest due to its antimicrobial properties, notably presence of the NO• radicals in the discharge in contact with air leads to the formation of NOx which can hydrolyze into nitrous, nitric and peroxonitric acids in solution.
- Select Volume / Issue:
- Year:
- 2026
- Type of Publication:
- Article
- Keywords:
- Gliding Arc Plasma Activated Water; Tomato Varieties; Maturity Degrees; Preservation; Soaking Time
- Journal:
- IJAIR
- Volume:
- 14
- Number:
- 6
- Pages:
- 40-60
- Month:
- May
- ISSN:
- 2319-1473
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