ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH SPOILED TOMATOES IN GWAGWALADA


ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH SPOILED TOMATOES IN GWAGWALADA

ABSTRACT  

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 spoilage of tomatoes by Fungi was very significant with about 62.5% of the respondents attesting to the claim of tomato spoilage caused by Fungi and 37.5% disagreeing. Morphological studies reveal the fungal members which include members of the genus Aspergillus, Cladosporium, Fusarium, MucorPenicilliumand Rhizopus species. Species of Fusarium were seen to be the most occurring in all samples. Satistical analysis also concurred with the fact that fungi are responsible for spoilage of tomatoes purchached in Gwagwalada (p< 0.05). It implies that fungi are greatly responsible for tomato spoilage. Proper handling, transportation and thorough washing with clean or chlorinated water will go a long way in reducing the risk of tomato spoilage by Fungi.

CHAPTER ONE 1.0                                 INTRODUCTION  

Vegetables constitute commercially and nutritionally important indispensable food commodity. Vegetables naturally play a vital role in human nutrition by supplying the necessary growth factors such as vitamins and essential minerals in the human daily diet and that can help to keep good and normal health. Vegetables are widely distributed in nature. One of the limiting factors that influence the fruit's economic value is the relatively short shelf-life period caused by the pathogen’s attack (Droby, 2006: Zhu, 2006).

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

Tomato is essential mainly for its dietary needs and can be consumed in diverse ways. It can be cooked as a vegetable, as an ingredient in many dishes and sauces; in the making of stew, fruit juices, and can be eaten raw in salads(Masefield et al., 2002).

The modern day tomatowhich is a very popular fruitoriginated from South-Western Hemisphere, now the Peru-Euador area(Rick,2001). From here,it was distributed to many parts of tropical America. It possibly arrived the West African Ports via Portuguese traders or the Sudan (Tindall, 2004).

Tomato in West Africa is grown in gardens and irrigation schemes. In Nigeria, most tomatoes are grown in the northern parts of the country(Erinle,2007) and there is no record of any systematic or organized traditional storage method for vegetables and fruits. They are usually sold immediately after harvesting. They are packed in baskets, cardboard boxes, or wooden crates ready for transportation to the markets.

Tomato is the most perishable vegetable during handling, transportation and storage. This is because tomato contains large amount of water which makes them susceptible to spoilage by the action of microorganisms such as fungi, bacteria and protozoans (Ross, 1975). Estimates have shown that about one third of the produce 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), market value of the tomato are mainly reduced by this factors.

Watt and Merrill, (2000) defined spoiled food as that which have been damaged or injured so as to render it undesirable for human consumption. Various activities may result in food spoilage: insect activities,causing physical injuries for example, bruisingand enzyme activity by microorganism causes change in colour, taste, smell, texture and quality of the food.

Pauland Sarisbury, (1981)  also referred to spoilage as any change in the condition of food in which the food becomes less palatable or even toxic: these changes may be accompanied by an alteration in taste, smell, appearance, or texture.

The spoilage of food by microorganisms should not be viewed as a sinister plot on the part of the microbes deliberately 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 harvested for human consumption are lost through microbial spoilage causing one or more of 250 market diseases. Spoilage of fresh tomato usually occurs during storage and transit and also while waiting to be processed.

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

Vegetables that respire more thereby generating most heat are those that perish/spoil most rapidly (Wheeler, 2005). The resulting respiration of the fruits in addition to the normal ripening process complicates an independent discussion on microbiological spoilage of fruits in general and tomato in particular.

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

To isolate of fungi organism from spoilt tomatoes in Gwagwalada. To characterize and identify of the fungi in spoilt tomatoes. To determine the prevalence and pathogenicity of fungal organisms. 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.

.


TYPE IN YOUR TOPIC AND CLICK SEARCH.






RESEARCHWAP.COM

Researchwap.com is an online repository for free project topics and research materials, articles and custom writing of research works. We’re an online resource centre that provides a vast database for students to access numerous research project topics and materials. Researchwap.com guides and assist Postgraduate, Undergraduate and Final Year Students with well researched and quality project topics, topic ideas, research guides and project materials. We’re reliable and trustworthy, and we really understand what is called “time factor”, that is why we’ve simplified the process so that students can get their research projects ready on time. Our platform provides more educational services, such as hiring a writer, research analysis, and software for computer science research and we also seriously adhere to a timely delivery.

TESTIMONIES FROM OUR CLIENTS


Please feel free to carefully review some written and captured responses from our satisfied clients.

  • "Exceptionally outstanding. Highly recommend for all who wish to have effective and excellent project defence. Easily Accessable, Affordable, Effective and effective."

    Debby Henry George, Massachusetts Institute of Technology (MIT), Cambridge, USA.
  • "I saw this website on facebook page and I did not even bother since I was in a hurry to complete my project. But I am totally amazed that when I visited the website and saw the topic I was looking for and I decided to give a try and now I have received it within an hour after ordering the material. Am grateful guys!"

    Hilary Yusuf, United States International University Africa, Nairobi, Kenya.
  • "Researchwap.com is a website I recommend to all student and researchers within and outside the country. The web owners are doing great job and I appreciate them for that. Once again, thank you very much "researchwap.com" and God bless you and your business! ."

    Debby Henry George, Massachusetts Institute of Technology (MIT), Cambridge, USA.
  • "I love what you guys are doing, your material guided me well through my research. Thank you for helping me achieve academic success."

    Sampson, University of Nigeria, Nsukka.
  • "researchwap.com is God-sent! I got good grades in my seminar and project with the help of your service, thank you soooooo much."

    Cynthia, Akwa Ibom State University .
  • "Great User Experience, Nice flows and Superb functionalities.The app is indeed a great tech innovation for greasing the wheels of final year, research and other pedagogical related project works. A trial would definitely convince you."

    Lamilare Valentine, Kwame Nkrumah University, Kumasi, Ghana.
  • "Sorry, it was in my spam folder all along, I should have looked it up properly first. Please keep up the good work, your team is quite commited. Am grateful...I will certainly refer my friends too."

    Elizabeth, Obafemi Awolowo University
  • "Am happy the defense went well, thanks to your articles. I may not be able to express how grateful I am for all your assistance, but on my honour, I owe you guys a good number of referrals. Thank you once again."

    Ali Olanrewaju, Lagos State University.
  • "My Dear Researchwap, initially I never believed one can actually do honest business transactions with Nigerians online until i stumbled into your website. You have broken a new legacy of record as far as am concerned. Keep up the good work!"

    Willie Ekereobong, University of Port Harcourt.
  • "WOW, SO IT'S TRUE??!! I can't believe I got this quality work for just 3k...I thought it was scam ooo. I wouldn't mind if it goes for over 5k, its worth it. Thank you!"

    Theressa, Igbinedion University.
  • "I did not see my project topic on your website so I decided to call your customer care number, the attention I got was epic! I got help from the beginning to the end of my project in just 3 days, they even taught me how to defend my project and I got a 'B' at the end. Thank you so much researchwap.com, infact, I owe my graduating well today to you guys...."

    Joseph, Abia state Polytechnic.
  • "My friend told me about ResearchWap website, I doubted her until I saw her receive her full project in less than 15 miniutes, I tried mine too and got it same, right now, am telling everyone in my school about researchwap.com, no one has to suffer any more writing their project. Thank you for making life easy for me and my fellow students... Keep up the good work"

    Christiana, Landmark University .
  • "I wish I knew you guys when I wrote my first degree project, it took so much time and effort then. Now, with just a click of a button, I got my complete project in less than 15 minutes. You guys are too amazing!."

    Musa, Federal University of Technology Minna
  • "I was scared at first when I saw your website but I decided to risk my last 3k and surprisingly I got my complete project in my email box instantly. This is so nice!!!."

    Ali Obafemi, Ibrahim Badamasi Babangida University, Niger State.
  • To contribute to our success story, send us a feedback or please kindly call 2348037664978.
    Then your comment and contact will be published here also with your consent.

    Thank you for choosing researchwap.com.