ISOLATION AND IDENTIFICATION OF FUNGAL PATHOGENS ASSOCIATED WITH SPOILAGE OF CABBAGE (BRASSICA OLERACEA), LETTUCE (LACTUCA SATIVA), AND CUCUMBER (CUCUMIS SATIVUS), SOLD IN AZARE, KATAGUM L.G.A BAUCHI STATE.

ABSRTACT Vegetables such as cabbage (Brassica oleracea), lettuce (Lactuca sativa), and cucumber (Cucumis sativus) are important sources of nutrients but are highly perishable and prone to microbial spoilage, particularly by fungi. This study was carried out to isolate and identify fungal pathogens associated with the spoilage of these vegetables sold in Azare, Katagum Local Government Area, Bauchi State. A total of 60 samples (20 each of cabbage, lettuce, and cucumber) were collected from local markets and analyzed using standard mycological techniques. Out of the 60 samples, fungal growth was observed in 52 (86.7%). Five genera of fungi were identified: Aspergillus spp. (38.5%), Penicillium spp. (21.2%), Fusarium spp. (17.3%), Rhizopus stolonifer (15.4%), and Alternaria spp. (7.7%). Distribution by vegetable type revealed that cabbage had the highest contamination rate (90%), dominated by Aspergillus and Fusarium spp., followed by lettuce (85%), dominated by Penicillium and Alternaria spp., and cucumber (85%), where Rhizopus and Aspergillus spp. were most prevalent. A one-way ANOVA revealed a statistically significant difference (p = 0.019, F = 4.22) in fungal contamination levels among the three vegetable types, indicating that susceptibility to fungal spoilage varied across the vegetables. The findings highlight the high risk of fungal contamination in fresh vegetables sold in Azare, which may pose public health concerns and lead to post-harvest losses. Proper handling, improved storage, and hygienic market practices are recommended to minimize fungal spoilage and ensure food safety.