Fungi associated with post-harvest rot of black plum (Vitex doniana) in Nigeria

Abstract

The fungi associated with rot of Vitex doniana fruits (blackplum) were isolated and identified. Aspergillus niger, Botryodiplodia theobromae, Candida spp. Penicillium chrysogenum, Rhizopus stolonifer, Fusarium pallidoroseum F. oxysporum and Mucor mucedo were the primary rot causing fungi in contrast to Cladosporium herbarum and Mucor circinelloides which were just present as secondary colonizers. The rot fungi penetrated mainly through wounds and bruises on the surface of fruits. Mature green fruits were less susceptible to infection than half ripe and fully ripened red fruits. Optimum rot by pathogenic isolates occurred at 25-30 degrees C and relative humidity 72.5-100%. The results of investigation of influence of storage temperatures and relative humidity on the quality of uninoculated healthy fruits are presented and discussed.

Inhibitory Effects of Na-Hypochlorite and Heating on the Mycobiota Associated with Fruits or Juice of Passion (Passiflora edulisSims) in Uganda

“…The remaining species ( P. chrysogenum , F. subglutinans and Alternaria passiflorae ) were infrequently encountered (Table 2). P. chrysogenum was one of the primary rot causing fungi of black plum in Nigeria (Eseigbe and Bankole, 1996), while F. subglutinans is a pathogen of pineapples (Bolkan et al, 1979; Rohrbach and Taniguchi, 1984) and bananas (Jimenez et al, 1993; Wade et al, 1993). A. passiflorae is reported most commonly to cause brown spot of passion fruit in Uganda and Australia (Emechebe and Mukibi, 1975; Inch, 1978).…”

“…Of these, F. oxysporum was reported earlier as a postharvest pathogen of bananas (Wallbridge, 1981; Jimenez et al, 1993), citrus, pome fruits, tomatoes and melons (Snowdon, 1990) and of black plum (Eseigbe and Bankole, 1996). The results presented here suggest that higher concentrations of Na-hypochlorite or other chemical compounds may be used to control such fungi (most of them were rarely reported on either or both passion types, Table 2).…”

“…pH is the single most important factor with respect to the type of microorganisms that can spoil this class of food. While most species of bacteria are inhibited by the hyrdogen ion concentrations for various fruits, yeasts and molds are more aciduric, therefore they are the principal spoilage microorganisms of fruits and fruit products (Splittstoesser, 1987; Deak and Beuchat, 1993; Tournas, 1994; Eseigbe and Bankole, 1996; Dugan and Roberts, 1997; Prada and Pagnocca, 1997). …”

Postharvest decay of nectarine and plum caused by Penicillium spp.

“…persica) (Restuccia et al 2006) and Penicillium chrysogenum Thom on blackplum (plum-like fruit of Vitex doniana Nielson) (Eseigbe and Bankole 1996). Lesions caused by P. chrysogenum on blackplum were small (≥8mm) after 8 days incubation (28±2ºC) and the fungus was infrequently isolated (19%) from the rotten fruit.…”

“…Lesions caused by P. chrysogenum on blackplum were small (≥8mm) after 8 days incubation (28±2ºC) and the fungus was infrequently isolated (19%) from the rotten fruit. No further disease symptoms were provided (Eseigbe and Bankole 1996).…”