Tomatoes spoilage preservation using palm oil

The research work sited here seeks to prove how palm oil can be used to preserve the shelf life of fresh tomatoes. To do this, the researcher obtained fresh tomatoes from which he was able to section out two samples labelled specimen A and specimen B. The specimen A contains fresh tomatoes treated with palm oil while specimen B contains fresh tomatoes untreated. Both specimens were subjected to the same room temperature for 72 hours after which it was discovered that the untreated specimen which is specimen B showed signs of decay while the specimen A which is treated with palm oil remained the same. To further prove the decay process activated on specimen B, the researcher conducted series of test on the specimen B in the laboratory where it was proved that the decay process activated is as a result of bacteria attack. The bacteria discovered on the specimen B includes; Bacillus subtilis, B. cereus, B. aureus, Escherichia coli, Klebsiella aerogenes, Pseudomonas aeruginosa, Salmonella typhi, Proteus mirabilis and Staphylococcus aureus.