Table 5 Effect of bacterial bioagents on some quality aspects of tomato fruits at 6th day after inoculation against both Geotrichum candidum and Alternaria alternata pathogens during storage period at room-temperature conditions
From: Biological control of postharvest tomato fruit rots using Bacillus spp. and Pseudomonas spp.
Bacterial isolates | Firmness (kg mm−2) | Vit. C (mg 100 g−1) | TSS (%) | TTA (%) |
|---|---|---|---|---|
Geotrichum candidum | ||||
 1. Bacillus subtilis | 273.3a | 17.16b | 4.56 b | 0.095 b |
 2. Bacillus amyloliquefaciens | 269.0a | 17.97b | 4.70 ab | 0.066 c |
 3. Pseudomonas alcaligenes | 240.0b | 17.50b | 4.50 b | 0.055 c |
 4. Pseudomonas stutzeri | 270.0a | 20.40a | 4.81 ab | 0.164 a |
 5. Infected control | 216.70c | 17.50b | 3.78 c | 0.068 c |
 6. Healthy fruits | 279.0a | 20.67a | 5.03 a | 0.185 a |
F. test | ** | * | ** | * |
Alternaria alternata | ||||
 1. Bacillus subtilis | 245.0b | 19.72b | 4.83a | 0.094b |
 2. Bacillus amyloliquefaciens | 244.3b | 20.16ab | 4.75a | 0.098b |
 3. Pseudomonas alcaligenes | 233.3c | 17.60c | 4.87a | 0.078c |
 4. Pseudomonas stutzeri | 260.0a | 19.67b | 4.90a | 0.102a |
 5. Infected control | 223.3d | 15.02d | 3.33b | 0.073c |
 6. Healthy fruits | 262.7a | 21.68a | 4.97a | 0.106a |
F. test | ** | * | ** | ** |