Isolation And Characterization Of Fungi Associated With “Spoiled” Tomatoes

Isolation And Characterization Of Fungi Associated With “Spoiled” Tomatoes

Abstract

The study examined the colorful fungal pathogens associated with tomatoes corruption as well as their primary taxonomic grouping up to rubric position. 25 samples of the putrefied tomatoes were collected from five locales within Gwagwalada area council. locales include Passo Village, Gwagwalada request, Phase III, New Kutunku and Dagiri. Thesame frequence rate( 100) was recorded for all tomato samples bought in alllocations.The position of mindfulness of the general public in respects to the corruption of tomatoes by Fungi was veritably significant with about62.5 of the repliers attesting to the claim of tomato corruption caused by Fungi and37.5 nonconcurring. Morphological studies reveal the fungal members which include members of the rubric Aspergillus, Cladosporium, Fusarium, MucorPenicilliumand Rhizopus species. Species of Fusarium were seen to be the most being in all samples. Satistical analysis also concurred to the fact that fungi are responsible for corruption of tomatoes purchached in Gwagwalada( p<0.05). It implies that fungi are greatly responsible for tomato corruption. Proper running, transportation and thorough washing with clean or chlorinated water will go a long way in reducing the threat of tomato corruption by Fungi.

Chapter One

Preface

Vegetables constitute commercially and nutritionally important necessary food commodity. Vegetable naturally play a vital part in mortal nutrition by supplying the necessary growth factors similar as vitamins and essential minerals in mortal diurnal diet and that can help to keep a good and normal health. Vegetables are extensively distributed in nature. One of the limiting factors that impact the fruit profitable value is the fairly short shelf- life period caused by pathogen’s attack( Droby, 2006 Zhu, 2006).

Tomato( Lycopersiconesculentum) pronounced Toh- MAH- to is the most important vegetable worldwide. Tomato is an periodic factory which belongs to the Solanaceaefamily which includes other well- known species similar as Potato, Tobacco, Pepper and Egg shops( aubergine) and can reach a height of over two measures. It’s a berry fruit, tomato is grown substantially in soil( Frazier and Westhoff, 2004).

Tomato is essential substantially for its salutary requirements and can be consumed in different ways. It can be cooked as vegetable, as an component in numerous dishes and gravies; in the timber of stew, fruit authorities and can be eaten raw in salads( Masefield etal., 2002).

The ultramodern day tomatowhich is a veritably popular fruitoriginated from South- Western Hemisphere, now the Peru- Euador area( Rick, 2001). From then, it was distributed to numerous corridor of tropical America. It conceivably arrived the West African Anchorages via Portuguese dealers or the Sudan( Tindall, 2004).

Tomato in West Africa is grown in auditoriums and irrigation schemes. In Nigeria, utmost tomatoes are grown in the northern corridor of the country( Erinle, 2007) and there’s no record of any methodical or systematized traditional storehouse system for vegetables and fruits. They’re generally vended incontinently after harvesting. They’re packed in baskets, cardboard boxes, or rustic beaters ready for transportation to the requests.

Tomato is the most perishable vegetable during running, transportation and storehouse. This is because tomato contains large quantum of water which makes them susceptible to corruption by the action of microorganisms similar as fungi, bacteria and protozoans( Ross, 1975). Estimates have shown that about one third of the yield is lost before reaching the consumer( Erinle, 2007), this loss has been attributed to a number of factors which include physical( mechanical breakage, bruises), physiological and also damages caused by pathological agents( Thompson and Kelly, 2000), request value of the tomato are substantially reduced by this factors.

Watt and Merrill,( 2000) defined putrefied food as that which have been damaged or injured so as to render it undesirable for mortal consumption. colorful conditioning may affect in food corruption nonentity conditioning, causing physical injuries for illustration, bruisingand enzyme exertion by microorganism causes change in colour, taste, smell, texture and quality of the food.

Pauland Sarisbury,( 1981) also appertained to corruption as any change in the condition of food in which the food becomes lower palatable or indeed poisonous these changes may be accompanied by revision in taste, smell, appearance or texture.

The corruption of food by microorganisms shouldn’t be viewed as a minatory plot on the part of the microbes designedly to destroy foods but as a normal function of these organisms in the total ecology of all living organisms( Watt and Merrill, 2000). It has also been estimated by Watt and Merrill( 2000) that 20 of all fruits and vegetables gathered for mortal consumption are lost through microbial corruption causing one or further of 250 request conditions. corruption of fresh tomato generally occurs during storehouse and conveyance and also while staying to be reused.

Frazier and Westhoff,( 2004) reported that fruits and vegetables after picking continue to breathe and as a result heat is produced, this heat is known as ‘ vital heat ’, the quantum which varies with particular quantum of fruits and vegetables.

Vegetables that breathe further thereby generating most heat are those that corrupt/ loot most fleetly( Wheeler, 2005). The performing respiration of the fruits in addition to the normal growing process complicates an independent discussion on microbiological corruption of fruits in general and tomato in particular.

Fusarium oxysporiumf.sp.lycoperisici andVerticilliumalbo- atrumare two fungi that beget analogous wilt complaint on tomato.( Nesmithetal., 1983). Fusarium is more common in transplant fields and auditoriums while Verticilliumhas been destructive on hothouse tomatoes and in marketable stake tomatoes. Verticillium wilt is further of a problem at cooler temperature while Fusarium wilt is considered a warm temperature complaint. Both are favoured by wet conditions.

According toNesmithetal.,( 1983), both fungi are common occupants of Kentucky soils. These fungi attack the factory through the roots and grow up through the water- conducting vessels. FusariumandVerticilliummay be introduced to soils in several ways Old crop remainders, transplants, wind,- borne soils or mulches. These fungi come established readily in utmost soils and can remain in the soil for times. When susceptible tomatoes are planted, in infected soil, their roots are also subordinated to attack by these fungi. Both conditions are much more serious when accompanied by root knot nematode. These problems can be controlled by using resistant tomato kinds and fumigating or sluice altering hothouse soils.

Defense

Since microorganisms have been linked with the major cause of corruption in fruits and vegetables due to their high water content, proper insulation and characterization of these organisms in tomatoes will greatly reduce the corruption of this perishable fruit and as similar directors and consumers will be suitable to cover their vegetables( tomato) and also identify putrefied tomatoes that have been attacked by fungi.

workshop have been done on the insulation and identification of bacteria and fungi on fruits( Okoli, 1998). Little or no work has been done on the insulation and characterization fungi on putrefied tomatoes inGwagwalada.Therefore, the major organisms responsible for field and request conditions will be majorly linked and checked.

Aim And Objects

This exploration work is aimed at relating the colorful fungi organisms associated with the corruption of fresh tomatoes in Gwagwalada with the view of mapping out strategies to dock these fungal attacks and also to determine the goods of the insulated fungi on the putrefied tomatoes.

Objects

To insulate of fungi organism from spoilt tomatoes in Gwagwalada.

ii. To characterize and identify of the fungi in spoilt tomatoes.

iii. To determine the frequence and pathogenicity of fungal organisms.

iv. To produce public health mindfulness about the transcendence of fungal organisms.

Limitation Of Study

inquiries have been conducted to ascertain the fact that colorful microorganisms are responsible for the corruption of tomatoes. Organisms include Bacteria, for illustration, Pseudomonas and Xanthomonasspeciesas stated by Watt and Merrill( 2000), Fungi, for illustration, Alternaria, Colletotrichum, Fusariumand Penicillium species as stated by Barksdale( 2001) and other Meioidogyne groups of nematode.

This present study places emphasis on the corruption of tomatoes in Gwagwalada Area Council caused by pathogenic fungi species.

thesis

H0 Fungi aren’t responsible in the corruption of tomatoes.

HI Fungi are responsible in the corruption of tomatoes.