Isolation and Identification of Fungi From Some Selected Vegetables in Kankara Local Government Area
Isolation and Identification of Fungi From Some Selected Vegetables in Kankara Local Government Area
Isolation and Identification of Fungi From Some Selected Vegetables in Kankara Local Government Area
Table 3 shows the morphological characteristics of different fungal isolates identified apparently
from healthy and the spoiled vegetables.
Table 3: Morphological characteristics of the fungal species isolated
Fungal species Morphological characteristics
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UJMR, Volume 3 Number 1 June, 2018 ISSN: 2616 - 0668
vegetables. All the seven species were found to Baiyewu et al., (2007). This is in correlation
cause spoilage of the vegetables; this is with the work of Nijis et al., (1997) who
congruent with findings of (Baiyewu et al., reported that Aspergillus spp. is the
2007, Chukwuka et al., 2010). Generally, fungi predominant organism associated with the
that caused food spoilage are considered spoilage of orange. The isolation of Aspergillus
toxigenic or pathogenic (Al-Hindi et al., 2011). flavus, Penicilliuum citrinum and Aspergillus
parasiticus from Tomato and Cucumber
Toxigenic fungi have been isolated from (healthy and infected) is also congruent with
spoiling fruits and vegetables (Al-Hindi et al., findings of Efiuvwevwere, (2000) who
2011). During refrigeration some moulds may reported that Aspergillus spp. are responsible
produce mycotoxins (Tournas and Stack, 2001). for the rotting of pineapple. The isolation of
The fungi isolated in this study have been Rhizopus spp. and Mucor spp. from Tomato and
reported to produce secondary metabolites in Cucumber (infected) agreed with work of
plants tissues. These secondary metabolites are Efiuvwevwere, (2000); Nijis et al., (1997);
potentially harmful to humans and animals Purseglove, (1977), who reported that Fusarium
(Eaton and Groopman, 1994; Baiyewu et al., spp. and Rhizopus spp. are responsible for the
2007). A good example is Aflatoxin which has soft rot of tomato.
been associated in cancer of the liver Colonization of fruits and vegetable by
(heptatoma), aflatoxicosis and also with acute the invading microorganism is a critical phase
hepatitis in humans, especially in the in the microbial spoilage of produce. Also, the
developing countries (Krogh, 1992; Prasad, prevalence of fungi as the spoilage organisms of
1992; Eaton and Groopman, 1994; Muhammad fruits and vegetables is due to a wide range of
et al., 2004; Baiyewu et al., 2007). Pathogenic factors which are encountered at each stage of
fungi, on the other hand, could cause infections handling from pre-harvest to consumption and
or allergies (Monso, 2004). Aspergillus spp. are is related to the physiological and physical
known to produce several toxic metabolites, condition of the produce as well as the
such as malformins, naphthopyrones (Pitt and extrinsic parameters to which they are exposed
Hocking, 1997) and they can produce (Efiuvwevwere, 2000). Efiuvevevwere, (2000)
Ochratoxins (OTA), a mycotoxin which is a very also reported that high moisture and relative
important toxin worldwide because of the humidity led to greater fungal growth in farm
hazard it poses to human and animal health produce which tends to lower the storability of
(Peraica et al., 1999; Petzinger and fruits and vegetables.
Weidenbach, 2002) thus extra care should be CONCLUSION
taken during personnel handling of these fruits; This research reveals the presence of fungal
such as harvesting, cleaning, sorting, species associated with spoilage of vegetables.
packaging, transport and storage. Hygienic practices should be encouraged during
Aspergillus spp. and Rhizopus spp. harvest, marketing and processing such as
isolated from infected pepper, onion and adequate washing with water and salt before
tomato in the study responsible for the soft rots consumption.
of these vegetables. This is also reported by
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