Isolation and identification of fungi associated with the spoilage of sweet orange (Citrus sinensis L) and banana (Musa sapientum L) in Sokoto Metropolis

AS, Muhammad; Iu, Mohammed; Ameh, Michael; Bello, I; Bs, Haliru; Ha, Bagudo; Sanda, Ahmadu Umaru

doi:10.15406/jabb.2018.05.00135

Cited by 3 publications

(5 citation statements)

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“…and Penicillium, spp. [19]. Furthermore, different ripening stages of banana and papaya fruits were observed to be dominated by Candida spp., Saccharomyces spp., Aspergillus spp., and Alternaria spp.…”

Section: Plos Onementioning

confidence: 95%

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Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

Kifle,

Bacha,

Hora

et al. 2024

PLoS ONE

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Introduction The ripening of fleshy fruits is a developmental process that involves changes in color, texture, aroma, nutrients, and diversity of microbiomes. Some microorganisms, specially, bacteria and molds are responsible for postharvest spoilage of fruits. Thus, this study is aimed at evaluating the alterations in microbiome and physico-chemical properties of selected fruits at different ripening stages. Methods Totally, 108 fresh fruit samples of Musa paradisiaca, Citrus sinensis and Carica papaya at three ripening stages were collected and processed in this study. The biochemical methods and MALD-TOF MS were used in identification. The physico-chemical properties of all samples were analyzed using standard methods. Results The minimum counts (6.74± 0.48–6.76± 0.42 log CFU/mL) and the maximum count (7.51± 0.43–7.96± 0.34 log CFU/mL) of AMB in all fruit samples was observed at mature green and overripe stages of the fruits, respectively. The ripening stage has significantly affected the microbial counts (P < 0.05) in all fruits, except counts of Enterobacteriaceae in banana and orange, and fungal counts in orange. The bacterial community of all fruits was predominated by B. cereus (33.7%), A. faecalis (17.3%), P. putida (15.2%), M. morganii (11.1%), S. sciuri (6.6%) and S. epidermidis (4.9%); while the fungal microbiome was constituted by Candida spp. (33.9%) followed by Saccharomyces spp. (18.1%) and Aspergillus spp. (16.3%). The ripening stages have also significantly affected the physico-chemical property in all samples. Accordingly, the lowest pH (3.53) and highest content of ascorbic acid (69.87 mg/100g) were observed in mature green oranges and overripe papaya, respectively, while the maximum concentration of total sugar (17.87%) and reducing sugar (14.20%) were recorded in overripe bananas. Conclusion The presence of some potential human pathogens and spoilage microorganisms in fruit samples could contribute to post-harvest product losses besides the potential health risk associated with consumption of the tainted fruits. Hence, proper safety management practices and preservation mechanisms should be developed and put in place to ensure consumers safety against pathogens besides minimizing product losses through microbial spoilage.

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Section: Plos Onementioning

confidence: 95%

“…[17] and Alternaria spp. [19] Furthermore, fungal microbiome of orange samples was reported to constitute Candida spp., Saccharomyces spp. [20], Aspergillus spp.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

Kifle,

Bacha,

Hora

et al. 2024

PLoS ONE

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“…isolates were recorded separately. Frequency of occurrence of each fungal isolate was calculated using the following equation (Tafinta et al, 2014;Muhammad et al, 2018).…”

Section: Agarose Gel Electrophoresismentioning

confidence: 99%

“…Based on the results, the isolated fungi from the spoilt citrus fruit species and their frequencies of occurrence are shown in Tables 02 -04 et al, 1998;Tafinta et al, 2014;Muhammad et al, 2018). There have been no reports of pathogenic activities in Pestalotiopsis sp.…”

Section: Frequency Of Occurrence and Distribution Of The Fungal Isolatesmentioning

confidence: 99%

Morphological and molecular identification of fungi for their association with postharvest fruit rots in some selected citrus species

et al. 2022

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Purpose:The availability of fresh Citrus fruits is limited by their susceptibility to invasion by microbial pathogens which leads to cause serious postharvest losses. The present study was carried out to isolate and morphologically identify postharvest fungal associations from selected Citrus fruit species (C. sinensis, C. limon, C. crenatifolia and C. medica) and to confirm their identity by molecular characterization.Research Method: Postharvest fungal associations of selected Citrus fruit species were isolated, and identification was done based on morphological characteristics. Confirmation of fungal associations was done through phylogenetic analysis of newly generated ITS sequencing data. Further, frequency of occurrence of each fungal isolate was calculated in three different districts in Sri Lanka.Findings: From the morphological and molecular identification, Collectrichum fructicola, Collectrichum gloeosporioides, Lasiodiplodia theobromae, Aspergillus niger and Pestalotiopsis sp. were recorded from C. sinensis. Neofusicoccum parvum, Collectrichum gigasporium and Aspergillus clavatus were isolated from C. crenatifolia. Further, Lasiodiplodia theobromae and L. pseudotheobromae were the only fungal association isolated from C. limon and C. medica fruit species, respectively. It is worthwhile noting that this is the first report of association of the C. gigasporium and Pestalotiopsis sp. from Citrus fruits in Sri Lanka.Research Limitations: Since this research was mainly focused on the isolation and identification of the potential fungal associations, pathogenicity evaluation could not be carried out.Originality/value: Findings of potential disease causative agents in citrus will be valuable for agriculture sector, to adopt and practice effective strategies to minimize postharvest losses of citrus fruits.

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“…Mycotoxins are fungi-produced toxic metabolic byproducts (Dönmez, 2017). Mycotoxins are naturally produced by fungi on crops in the field, during harvest, and during storage (AS et al, 2018). Mycotoxicosis can occur as a result of consuming contaminated food.…”

Section: Introductionmentioning

confidence: 99%

Influence of Okra Extract Supplementation on Some Haematological Parameters of Male Mice Exposed to Aflatoxin

Salman,

Hussein,

Mohsen

et al. 2023

JSRMBS

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This research was directed to determine the influence of an alcoholic extract of okra on the lessening of the destructive impact of the aflatoxin produced by Aspergillus fumigatus in white mice and its influence on some physiological blood parameters. Different food samples, (grains and fruits) such as (wheat, barley, corn, rice, citrus, strawberries, and apples) were selected for the isolation of a variety of fungi. The results showed that Aspergillus flavus 15(18.7%), Aspergillus niger12(15%), Penicillium spp 7(8.7%), Aspergillus terreus 7 (8.7%), Aspergillus fumigatus7(8.7%), Alternaria spp. 10 (12.5%), Aspergillus parasiticus 6 (7.5%) Fusarium 6 (7.5%), Penicillium chrysogenum5(6.3), Mucor spp.2(2.5%),and Rhizopus stoloinfier 3(5.5%).The identified fungi were tested for aflatoxin production, and the results revealed that Aspergillus fumigatus produced the most aflatoxin. Okra alcoholic extract was tested in vivo against the negative impact of aflatoxins using different concentrations. The findings revealed that alcoholic extracts showed reasonable influence on some blood parameters, and the results are promising.

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Isolation and identification of fungi associated with the spoilage of sweet orange (Citrus sinensis L) and banana (Musa sapientum L) in Sokoto Metropolis

Cited by 3 publications

References 38 publications

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

Morphological and molecular identification of fungi for their association with postharvest fruit rots in some selected citrus species

Influence of Okra Extract Supplementation on Some Haematological Parameters of Male Mice Exposed to Aflatoxin

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