Isolation and identification of fungi associated with spoilt fruits vended in Gwagwalada market, Abuja, Nigeria.

AIM

Annual reports have shown that 20% of fruits and vegetables produced are lost to spoilage. This study was undertaken to isolate and identify fungi that are associated with spoilt fruits commonly sold in Gwagwalada market, Abuja, and recommend appropriate control measure.

MATERIALS AND METHODS

The study was conducted in Gwagwalada metropolis, Gwagwalada Area Council of the Federal Capital Territory, Abuja, Nigeria. A total of 100 spoilt fruits which include pawpaw (), orange (), tomato (), pineapple (), and watermelon () were purchased and examined for the presence of fungal organisms using standard methods. The data collected were analyzed using simple descriptive statistics (frequency and mean) and analysis of variance (p<0.05).

RESULTS

had the highest occurrence in pineapple, watermelon, oranges, pawpaw, and tomatoes with a frequency of 38%. followed with the frequency of occurrence of 31% in fruits such as pineapple, watermelon, oranges, pawpaw, and tomatoes while and had the least frequency of 4% each in tomato; and orange and tomato, respectively. Other fungal species were identified as yeast ( species) (10%), (8%), and (5%). The highest prevalence rate was 70% of from orange followed by of which 65% isolates were recovered from pawpaw. Other fungal organisms such as yeast ( species), and were isolated with varying prevalence (40%, 20%, and 5%) from watermelon, tomato, and orange, respectively. However, there was no significant difference in the fungal load of the various fruits studied (analysis of variance=478.2857, p<0.05, F=4.680067 and df=34).

CONCLUSION

The pathogenic fungi species associated with fruits spoilage in this study are of economical and public health significance. causes black mold in certain fruits and vegetables. Some strains of have been reported to produce potent mycotoxins called ochratoxins that can be harmful to human beings and animals. Care should be taken during handling of these fruits and improved technology based preservation methods are suggested to enhance the keeping quality of fruits.