top of page

PREDISPOSING CONDITION OF IRISH POTATO SPOILAGE BY SOME FUNGAL SPECIES

Author - 

Aliyu Isa
Ahmadu Umaru
Aisha Ahmad Tijani
Atif Kurshid Wani

ABSTRACT

Predisposing condition of Irish potato spoilage by some fungal species were analysed, five different fungi were found to be causative agent of I. potato spoilage. The result shows Aspergillus niger, Aspergillus flavus, F. oxysporum, Penicillium species, and Alternaria alternata to be accountable for spoilage of Irish potato tubers in Maiduguri. A. niger have appeared highest in occurrence then Aspergillus flavus, Alternaria alternata and Penicillium species appeared least. Temperature, intact and abrasion on the potato played a significant role in the potential of the fungi to cause spoilage within short period of exposure., growth was observed in all the fungi except Aspergillus niger at 15oC and might not be unconnected with the low temperature. but at temperatures 300C, 250C growth were seen in all the fungal isolates Fusarium oxysporum species showed maximum mycelial growth at the temperature of 300C, 250C and the least growth was observed at 150C respectively.

Keywords

Spoilage, Irish potato, Fungi

References

  • Ameinyo, C. A. & Ataga, A. E. (2006). Post-harvest fungal diseases of sweet tuber (Ipomoea batatas (L.) Lan) tubers sold in selected markets in River State. Nigeria: Scientia Africana. 5(2). pp. 95-98.

  • Booth, R. H. (1974). Post-harvest deterioration of tropical root crops, and their control. Tropical Science,16. pp. 49–63.

  • El-Ghaouth, A., Wilson, C.L., Wisniewski, M.E. (2004). Biologically based alternatives to synthetic fungicides for the postharvest diseases of fruit and vegetables.In: Naqvi, S.A.M.H. (Ed.), Diseases of Fruit and Vegetables, vol. 2. Kluwer Academic Publishers: Netherlands. pp. 511–535.

  • Ibrahim, M., Shehu, K., Sambo, S., Tukur, U., Umar, I. A. & Tafinta, I. Y. (2014). Identification of fungi associated with storage rots of Irish Tuber (Solanum Tuberosum) tubers in Sokoto Metropolis. Annals of Biological Sciences, 2(2). pp. 1-4.

  • Jay, J. M. (2000). Modern food microbiology. 6th ed. Gaithersburg (MD): Aspen.

  • Mossel, D.A.A., Corry, J.E.L., Struijk, C.B, & Baird, R.M. (1995). Essentials of the Microbiology of Foods: a textbook for advanced studies. John Wiley and Sons: Chichester (England).

  • Murano, P. S. (2003). Understanding food science and technology. Peter Marshal publishers, USA. pp. 283-291, 296.

  • Sharma, R., Singh, P., Mishra, V. K., Dwivedi, N. & Singhal, N. (2022). Critical Factors Affecting the Synthesis of Bionanomaterials and Biocomposites. In N. Dwivedi & S. Dwivedi (Eds.), Bionanotechnology Towards Sustainable Management of Environmental Pollution. https://www.routledge.com/Bionanotechnology-Towards-Sustainable-Management-of-Environmental-Pollution/Dwivedi-Dwivedi/p/book/9781032220383

  • Singh, D. & Sharma, R.R. (2007). Postharvest diseases of fruit and vegetables and their management. In: Prasad, D. (Ed.), Sustainable Pest Management. Daya Publishing House: New Delhi, India.

  • Surkova, T. A. (1989). Features of the pathogenesis of Fusarium rots of tubere tubers. Review of Plant Pathology, 57. pp. 225-235.

  • Wheeler, B. E. J. (1979). Plant Pathology.McGrwater activity Hill Book Company: New York.

bottom of page