Abstract

This study attempts to develop a method for prolonging the shelf life of ground fresh tomato using fresh Allium sativum and Eugenia aromatica, as antimicrobial and preservative agent. Fresh tomatoes were purchased from Lagos market, washed and allowed to drain. They were milled using a blender. Known percentages of the spices were added to blended tomatoes placed in covered sterilized plastic bowls. The spices were added to the blended tomato in the following proportion: 5, 4, 3, 2 and 1 percent. Control experiments were also set up. All investigation was carried out at ambient temperature. Both A. sativum(Garlic) and E. aromatica (Clove) increased the shelf life of fresh tomato puree for a maximum of ten days.

Key words: tomatoes, preservative, spoilage, fungi, organoleptic, shelf life.