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DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.
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Tomato (Lycopersicon esculentum mill.) is one of the most widely cultivated and consumed horticultural crop globally. The numerous uses of tomatoes can be a contributing factor to its extensive production. It provides an ample and reasonable source of energy, body-building nutrients, and large deposits of vitamins and minerals. The fresh produce are readily available in abundance during the harvest season but due to short postharvest life they are only edible for a very short period of time, except they are quickly and properly stored and preserved. Storage and processing technologies have been employed for centuries to transform perishable fruits and vegetables such as tomato into safe, delicious and stable products. To ensure continuous supply of raw materials for processors, storage is a basic requirement and in addition storage also prolongs the length of the processing season and helps provide continuity of product supply throughout the seasons. The aim of this review paper was to look into the postharvest storage and preservation methods utilized by tomato farmers and processors to ensure nonstop supply of the crop.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Tomato (Lycopersicone sculentum mill.) is one of the most widely cultivated and consumed horticultural crop worldwide [Grandillo, 2019]. According to Alam and Goyal [2007] tomato is botanically a fruit but classified as vegetable in trade, this is due to the way it is consumed. Naika et al. [3] placed tomato under the solanaceae family, potato, tobacco, peppers and eggplant (aubergine) are among the well-known species under this family. By weight, tomatoes rank number two after potatoes in universal production of all vegetable crops [4].
It is believed that tomatoes originated from some parts of tropical Americas, Ecuador and the wild in Peru, and was introduced into West Africa by Portuguese traders and freed slaves from WestIndies. The Spanish in the sixteenth century brought cultivated tomato into Europe and then it was later on Introduced from Europe to Southern and Eastern Asia, Africa and the Middle East [5].Tomato has fleshy internal segments filled with slippery seeds surrounded by a watery substance. The most common colour of tomato is red but they can be pink, yellow, orange, green, brown or black in colour [5].
Due to the wide variety of nutrients and the many health related benefits, fresh tomato and tomato-based food products provide to the body, They are eaten raw or most times included as an ingredient in a lot of dishes such as salads and sandwiches and as salsa while the processed ones are consumed dried or as pastes, sauces, soups, juices, and drinks [6,7].
Tomato is rich in lycopene, [8] which is helpful in reducing the prevalence of some chronic diseases [9]. It is rich in vitamins [10] minerals,sodium,iron,phosphorus,beta-carotene,potassiumandmagnesium[11,12],calcium,zinc,vitamins(B1,B2,C,EandK),dietaryfiber,carbohydrate,vitaminB6,folate,fattyacidderivatives(including9-oxo octade cadienoic acid),vitamin A(beta carotene), and phosphorus. In addition, they are a good source of chromium, pantothenic acid, protein and iron [13]. Presently, tomatoes are utilized at a higher rate in developed countries than in developing countries and hence it may be referred to as a luxury crop [13]. The extensive production of tomato is attributed to its numerous uses [14].Due to the economic and nutritional importance of this crop, its production has increased in recent years to about163 milliontonnes [15].
Tomato production accounts for about 4.8 million hectares of harvested land area globally with an estimated production of 162milliontonnes.China leads world tomato production with about 50 million tones followed by Indiawith17.5million tonnes [16]. Other high growers include the USA and Turkey. In Africa, Egypt, Nigeria, Tunisia and Morocco are the leading producers [17]. Due to the increase in tomato production over the years and the nutrients embedded in it, it has become necessary for tomato farmers and process or to adopt good storage methods, processing and preservation techniques that will ensure that the shelf life is extended and the products are available all year round. The aim of this work is work is to fabricate a storage device for tomatoes.
1.2 PROBLEM STATEMENT
Tomato (Lycopersicon esculentum Mill.) is a vegetable crop which is now generally consumed in all part of Nigeria. It is commonly used for table consumption in fresh form or as an ingredient in many cooked dishes. Aside from it economic value, tomato is good for human nutrition since it is a source of Vitamins C, A and K, potassium, and carotenoids such as lycopene and carotene which act as antioxidants. Tomatoes are also prone to perish or spoilage few days after is fully ripe that is why is been group as one of the perishable fruits. However, to protect tomatoes from quick deterioration, a proper storage method need to put in place. Storage temperature for tomato fruit is usually maintained constant at low level (from 0°Cto15°C).Recently solar adsorption refrigerators have been receiving much attention as are placement for conventional type vapor compression refrigeration cycles driven by electricity. The solar energy is safe, environmentally friendly and abundant. Therefore, a solar-driven adsorption refrigerator is eco-friendly, low-cost and simple in structure. This study was carried out to build a solar-driven adsorption refrigerator as a tomato storage device.
1.3 AIM AND OBJECTIVES OF THE STUDY
Poor handling and storage of tomatoes may create quick deterioration to tomatoes. The aim of this work is work is to fabricate a storage device for tomatoes. The objectives of the study are:
- To fabricate storage device for tomatoes.
- To become conversant to different storage and preservation of tomatoes.
- To study the properties of postharvest tomatoes
- Factors required for the storage of tomatoes
- To study different ways of storing tomatoes
As a student of this department, this study has made me to understand the need and method of storing tomatoes which can help to reduce the level of tomatoes deterioration. This study has exposed me to different method of storing tomatoes.
1.5 LIMITATION OF THE STUDY
As we all know that no human effort to achieve a set of goals goes without difficulties, certain constraints were encountered in the course of carrying out this project and they are as follows:-
- Difficulty in information collection: I found it too difficult in laying hands of useful information regarding this work and this course me to visit different libraries and internet for solution.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
- Time Constraint: The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.
The work is organized as follows: chapter one discuses the introductory part of the work, chapter two presents the literature review of the study, chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "design and fabrication of tomatoes storage device" is also available. Order full work to download. Chapter two of "design and fabrication of tomatoes storage device" consists of the literature review. In this chapter all the related works on "design and fabrication of tomatoes storage device" were reviewed.
CHAPTER THREE: The complete chapter three of "design and fabrication of tomatoes storage device" is available. Order full work to download. Chapter three of "design and fabrication of tomatoes storage device" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "design and fabrication of tomatoes storage device" is available. Order full work to download. Chapter four of "design and fabrication of tomatoes storage device" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of "design and fabrication of tomatoes storage device" is available. Order full work to download. Chapter five of "design and fabrication of tomatoes storage device" consist of conclusion, recommendation and references.
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