Published Paper Details:

Tomatoes contain a lot of water, making them more prone to deterioration due to the action of numerous microbes. This makes storage and shipping difficult for this vegetable. Tomatoes are a common vegetable that is eaten fresh in salads, garnished on other foods, and cooked to provide flavours to a variety of dishes. As a result, it is a common food component in both Asian and European countries. Furthermore, tomatoes are high in vitamins, particularly vitamin A, as it contains the precursor -carotene, which is critical for vision. It is also a good supplier of minerals, making it an important food component. Bacteria, the fungus was shown to be the source of spoiling in the majority of the samples. This review paper aims to study various microorganism which are involved in spoilage of tomatoes. This can help in creative different majors for preventing spoilage of tomato. Also, these fungi are the source of highly potent mycotoxins, which can cause serious food poisoning and even death review, the results can be dangerous. We have made an effort to list all of the tomato-related causes that have been researched in this review.