Goke Bodunde worked in the department of Horticulture as a Professor. His current position is Dean COPLANT. His Research interests are Horticulture and Crop Physiology He has attended so many Institutions and he is the Membership of Professional Bodies, Awards Received, Courses Taught, Research Publications, and attendee of conferences.


Tomato (Lycopersicon esculentum Mill) fruit is highly perishable under tropical conditions. This study was conducted at the Federal University of Agriculture, Abeokuta, Nigeria, to observe the effects of field crop spacing and two storage media on sensory and proximate qualities of fruits from three varieties of tomato; UC 82-B, Ibadan Local and Beske. While UC 82-B is a standard processing tomato, Ibadan Local and Beske are local varieties common with consumers in South-western Nigeria. Fruits harvested from tomato grown at 60 x 50 cm and 30 x 50 cm were stored in two media types; Pot-in-pot Evaporative Coolant System (ECS), Block-in-block ECS and compared with the Open Shelf storage. Sensory parameters data were analyzed using Analysis of Variance procedure. Average storage media temperature of 27oC, 27.5oC and 28oC was observed in Block-in-block, Pot-in-pot and Open Shelf respectively. Wide crop spacing resulted in large fruit size which were poor storers. Moisture content of stored fruits increased and crude protein decreased with the most pronounced decrease observed in fruits stored in Open shelf. Vitamins A and C contents decreased in all storage media, the magnitude of reduction was lowest in the Pot-in-pot. Fruit firmness was sustained in the Block-in-block and Pot-in-pot media for 21 days compared to 14 days in the Open Shelf. A positive and significant correlation (r=0.328) was observed between fruit circumference and wholesomeness. The Pot-in-pot and Block-in-block ECS preserved fruit quality compared to the Open shelf, thus recommended as tomato storagemedia for consumers where electronic facilities are limiting.