The microbial content and the thermal processes in use for six locally (Ghana) canned vegetables, bambara beans in source, garden eggs in brine, okro in brine, whole tomato in tomato juice, and pepper puree were studied to establish causes of spoilage in canned products. Leakage, caused by loose double seams and side seam defects which occurred in the canned products could be prevented by the use of free space measurements. Heating processes were inadequate to prevent residual population of thermophilic spores occurring, and the occurrence of clostridium botulinium spores in the end products. Isolation of relatively low heat resistant spores from products indicated the likely occurrence of high pre-processing bacterial contamination caused by delays between cleaning and heating process of raw vegetables which led to pre-processing spoilage

Estudaram-se em condições de casa de vegetação, os efeitos da aplicação de reguladores vegetais no crescimento do tomateiro cultivar "Miguel Pereira". Além do tratamento controle, aplicou-se, 44 dias após a semeadura, cloreto de (2-cloroetil) trimetilamônio 2.000 ppm, ácido succínico -2,2-dimetilhidrazida 3.000 ppm e ácido giberélico 100 ppm. Observou-se que o GA promoveu maior crescimento, em relação ao controle. O crescimento do tomateiro mostrou-se mais reduzido nas plantas tratadas com CCC e SADH, com relação àquelas pulverizadas com GA e plantas controle. | This research deals with the effects of exogenous growth regulators on development of the tomato cultivar «Miguel Pereira». Observations of tomato plants treated with (2-chloroethyl) trimethylammonium chloride (2,000 ppm) and succinic acid -2,2-d:methyi-hydrazide (3,000 ppm) showed that growth regulators induced little variation in plant height. Gibberellic acid (100 ppm) caused greater variation in height.