Tomato fruit contains large amount of water which made it more susceptible to spoilage by fungi. This study was carried out to identify the fungal pathogens associated with the spoilage of tomato fruits and also to evaluate their pathogenic effect on the healthy tomato fruits in Jega Local Government Area, Kebbi State, Nigeria. A total of forty (40) spoilt tomato fruits were collected for mycological analysis from four (4) locations of the study area. The fungi were isolated and identified using standard methods. The result revealed that six (6) fungal isolates were associated with spoilt tomato fruits which include; Aspergillus niger, Rhizopus stolonifer, Fusarium oxynoporum, Saccharomyces cerevisiae, Alternaria alternata and Penicillium digitatum. Of these isolates, Aspergillus niger had the highest percentage of occurrence (41.3%) while Saccharomyces cerevisiae had the lowest (4.3%). Based on locations, Jega had the highest number of fungal load (83.33%) while Basaura had the lowest (33.33%). Pathogenicity test result showed that Aspergillus niger also had the highest decay diameter (30mm) in the healthy tomato fruits while Saccharomyces cerevisiae had the lowest (11mm). This study revealed that tomato rot is caused by different species of fungi and their activities, proper handling procedure especially during post-harvest should therefore be employed to avoid the spoilage of the fruit.
Key words: Tomato, Pathogenicity, Spoilage, Fungi and Jega
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