Comparative Preservative Potential of Shea Butter and Coconut Oil on Tomato Fruits (Solanum lycopersicum)
Tomato fruits are perishable. Hence several methods have been adopted in their preservation which have not been generally accepted due to their health implications. Therefore, the aim of this study is to investigate the potential of coconut oil and sheabutter in the preservation of tomato fruits. Tomato fruits were washed and treated with coconut oil and shea butter which was varied at different concentrations of 3, 6, 9, 12 and 15 % (w/v).