Characterization of Fungi Inducing Post-Harvest Deterioration and the Factors Predisposing Tomato Fruits to Fungal Induced Spoilage in Zaria, Nigeria
DOI:
https://doi.org/10.47430/ujmr.2491.021Keywords:
Tomato, Fruits, Deterioration, Cultivars, Fungi and Post-harvestAbstract
This study was carried out to characterize fungi-inducing post-harvest deterioration of tomato fruits and the factors predisposing the tomato fruits to fungal-induced spoilage in Zaria, Nigeria. A total of two hundred and twenty-five spoilt tomatoes of three different cultivars were collected using guided random selection (45 each) from five markets (Dakachi, Danmangaji, Sabon-gari, Samaru, and Basawa) in Zaria, Nigeria. The fungal isolates were isolated using the standard mycological method. The cultural and microscopic characterization of fungi isolated revealed eleven genera belonging to Fusarium, Phomopsis, Phoma, Cladosporium, Alternaria, Helminthosporium, Colletotrichum, Monilia, Curvularia, Rhizotonia, and Aspergillus. The total frequency and percentage occurrence ranged from 16(10.3%) to 42(26.%). The fungal isolate with the highest % frequency of occurrence was F. oxysporum with 23(14.7%), while the fungal isolate with the lowest frequency of occurrence was Curvularia eragrostidis with 3(1.9%). There were statistically significant differences in the mean number of occurrences among the fungal isolates (P = 0.003 < 0.05) and the markets (P = 0.0335 < 0.05). The total frequency and % occurrence of fungal isolates in tomato cultivars U T C, Ronita, and Roma VF ranged from 42(26.9) to 63(40.4%). There were statistically significant differences in the mean number of occurrences among the fungal isolates (p = 0.0000 < 0.05) and the tomato varieties (p = 0.0260 < 0.05). Tomato varieties, sorting, storage condition, packaging material, means of transportation, and nature of damage significantly affected tomato fungal-induced spoilage. Maintaining good sanitation practices in the field and during post-harvest handling of tomato fruits is crucial in minimizing the introduction and spread of fungi
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