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Isolation And Characterization Of Fungi Associated With “spoiled†Tomatoes
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Fusarium
oxysporium f.sp.lycoperisici andVerticilliumalbo-atrumare two fungi
that cause similar wilt disease on tomato.(Nesmith etal.,1983). Fusarium
is more common in replant fields and gardens while Verticilliumhas been
destructive on greenhouse tomatoes and in commercial stake tomatoes.
Verticillium wilt is more of a problem at cooler temperature while
Fusarium wilt is considered a warm temperature disease. Both are
favoured by wet conditions.
According to Nesmithetal., (1983), both
fungi are common inhabitants of Kentucky soils. These fungi attack the
plant through the roots and grow up through the water-conducting
vessels. FusariumandVerticilliummay be introduced to soils in several
ways: Old crop residues, transplants, wind, water,implement-borne soils
or mulches. These fungi become established readily in most soils and can
remain in the soil for years. When susceptible tomatoes are planted, in
infected soil, their roots are also subjected to attack by these fungi.
Both diseases are much more serious when accompanied by root knot
nematode. These problems can be controlled by using resistant tomato
varieties and fumigating or stream sterilizing greenhouse soils.
1.1 JUSTIFICATION
Since
microorganisms have been identified with the major cause of spoilage in
fruits and vegetables due to their high water content, proper isolation
and characterization of these organisms in tomatoes will greatly reduce
the spoilage of this perishable fruit and as such producers and
consumers will be able to protect their vegetables (tomato) and also
identify spoiled tomatoes that have been attacked by fungi.
Works
have been done on the isolation and identification of bacteria and fungi
on fruits(Okoli, 1998). Little or no work has been done on the
isolation and characterization fungi on spoiled tomatoes in
Gwagwalada.Therefore, the major organisms responsible for field and
market diseases will be majorly identified and checked.
1.2 AIM AND OBJECTIVES
This
research work is aimed at identifying the various fungi organisms
associated with the spoilage of fresh tomatoes in Gwagwalada with the
view of mapping out strategies to curtail these fungal attacks and also
to determine the effects of the isolated fungi on the spoiled tomatoes.
Objectives
i. To isolate of fungi organism from spoilt tomatoes in Gwagwalada.
ii. To characterize and identify of the fungi in spoilt tomatoes.
iii. To determine the prevalence and pathogenicity of fungal organisms.
iv. To create public health awareness about the preponderance of fungal organisms.
1.3 LIMITATION OF STUDY
Researches
have been conducted to ascertain the fact that various microorganisms
are responsible for the spoilage of tomatoes. Organisms include
Bacteria, for example,Pseudomonas and Xanthomonasspeciesas stated by
Watt and Merrill (2000), Fungi, for example, Alternaria, Colletotrichum
,Fusariumand Penicillium species as stated by Barksdale (2001) and other
Meioidogyne groups of nematode.
This present study places emphasis on the spoilage of tomatoes in Gwagwalada Area Council caused by pathogenic fungi species.
1.4 HYPOTHESIS
H0: Fungi are not responsible in the spoilage of tomatoes.
HI: Fungi are responsible in the spoilage of tomatoes.
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ABSRACT - [ Total Page(s): 1 ]The study examined the various fungal pathogens associated with tomatoes spoilage as well as their preliminary taxonomic grouping up to genus level. 25 samples of the spoiled tomatoes were collected from five locations within Gwagwalada area council. Locations include: Passo Village, Gwagwalada market, Phase III, New Kutunku and Dagiri. Thesame prevalence rate(100%) was recorded for all tomato samples purchased in all locations.The level of awareness of the general public in regards to the spoil ... Continue reading---
