ISOLATION AND IDENTIFICATION OF FUNGI ASSOCIATED WITH SPOILAGE OF TOMATO OBTAINED FROM FADAMA III VEGETABLES MARKET TALATA MAFARA
Abstract
ABSTRACT
Tomato (Lycopersicon esculentum) is the most popular vegetable worldwide. They have
high spoilage rate because of their high moisture content. Many pathogenic fungi are the
subject of intense study because they cause disease symptoms that have negative effect on
the yield and quality of tomato fruits; they produce mycotoxins that are detrimental to
human health. Isolation and identification of fungal organisms causing rot of tomato
purchased from Anyigba main market was carried out. Sabouraud Dextrose Agar was
used and four fungal species were isolated; Aspergillus spp, Penicillium spp, Rhizopus
spp and Fusarium spp. The most frequent being Aspergillus spp (38.89%) and the lowest
was Fusarium spp (5.56%). The pathogenicity test carried out implicated these
organisms in the spoilage of healthy tomato fruits. Proper handling and adequate storage
facilities must therefore be employed to prolong the shelf life of tomato fruits.
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