Paper Title
Effect of Some Extrinsic Factors on Microbial and Ash Contents of Dried Tomato Slices

Abstract
Variation of some extrinsic factors comprising of humidity, temperature, packaging materials and storage duration on mould, bacteria and ash contents of dried tomato slice was studied. Dried tomato slice samples each weighing 20g were packaged in small size pouches made from aluminium foil, polypropylene, high density polyethylene and waxed paper. The packaged samples were placed in airtight glass bottles at the relative humidity levels of 10%, 40% and 70% obtained by varying the concentration of Tetraoxosulphate VI acid solution in the bottles. The samples were stored at temperatures of 10�C, 30�C and 45�C for the period of 90 and 180 days. Results showed that humidity, temperature and packaging material affected the microbial and ash content of dried tomato slices at 1% level of significance. Mould and bacteria of the samples increases with relative humidity and temperature while ash content decrease with increase in both relative humidity and temperature. Samples stored in the polypropylene retained more of the samples� quality with lowest mould and bacteria counts and highest ash contents.