Post-harvest seed-borne diseases associated with the seeds of three varieties of groundnuts, (Arachis hypogaea L) Nwakara, Kaki, and Campalla

Ibiam, Ofa; Egwu, B.

doi:10.5251/abjna.2011.2.4.598.602

Cited by 6 publications

(4 citation statements)

References 3 publications

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“…However, sand fried seeds had the highest fungi incidence rate followed by oven fried seeds and the least is oil fried seeds in the effect of processing on fungi incidence rate. Aspergillus flavus was prominent in both the processed and unprocessed seeds and these findings corroborated with Ibiam and Egwu (2011) and Yu et al, (2004) who reported that Aspergillus flavus was the most preponderant species responsible for contamination of groundnut prior to harvest or during storage.…”

Section: Discussionsupporting

confidence: 84%

Effect of Methods of Processing Groundnut (<i>Arachis hypogaea</i> L.) on the Susceptibility of the Seeds to Fungal Infection during Storage

Baraka¹,

Tobin-West

2019

AJAFS

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The study on the effect of storage length on susceptibility of variously processed and unprocessed groundnut seed to fungal infection were carried out in the Department of Crop and Soil Science laboratory.Â Four methods of processing (oil fried, sand fried, oven fried, smoked with seeds in shell) and a control (raw unprocessed seeds) was adopted and laid out in a Completely Randomized Design (CRD). Four fungal isolates were identified which are Aspergillus flavus, Aspergillus niger, Sclerotium rolfsii, and Fusarium moniliforme. Aspergillus flavus was the most pronounced fungi (41.35%) followed by Aspergillus niger (38.15%), Sclerotium rolfsii (34.92%) and the lowest was Fusarium moniliforme (28.83%). There was significant difference in fungal contamination at 5% probability level between the method of processing and raw seeds. Susceptibility to fungal infection revealed that oil fried seed were less susceptible to fungal invasion followed by smoked with seeds in shell, oven fried seeds, sand fried seeds and raw seeds. However, groundnut oil should be used to process groundnut seeds for human consumption because it stores better and is less susceptible to mycobial contamination. Also, controlled storage environment should be used to reduce fungal contamination, processing should be done in hygienic environment and seeds should not be stored for too long as the higher the storage period the more susceptible the seeds become.

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Section: Discussionsupporting

confidence: 84%

Effect of Methods of Processing Groundnut (<i>Arachis hypogaea</i> L.) on the Susceptibility of the Seeds to Fungal Infection during Storage

Baraka¹,

Tobin-West

2019

AJAFS

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“…Aspergillus flavus as recorded from the research was totally virulent and as found in other reports that most of the species of Aspergillus were dominant and play a vital role in the seed bio-deterioration, Ibiam and Egwu [27] reported that among different species of fungal infection, Aspergillus flavus was the most predominant one.…”

supporting

confidence: 70%

Fungal Pathogens of Postharvest Rot of Groundnut (Arachys hypogaea L.) in Hong Local Government Area of Adamawa State Nigeria

Asama¹,

Channya²

2020

Res. J. Biol. Sci.

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Fungi such as Aspergillus niger (brasiliensis) Aspergillus flavus, Alterneriadia nthocola, Curvularia lunata, Curvulari apellesecens, Fusarium oxysporum, Fusarium equiseti, Microphomina phaseolina, Rhizopus stolonifer, Penicillium digitatumare associated with heavy losses of seeds, fruits, grains, vegetables and other plant products in transit and storage rendering them unfit for human consumption. The research sought to identify fungal pathogens of groundnut rot in storage in Hong Local Government Area of Adamawa State, Nigeria a major groundnut producing area. A survey was carried out using random sampling on incidence of groundnut rot in the seven districts of Hong Local Government Area in the month of July 2016. Isolation and identification, frequency of occurrence, virulence as well as effect of pathogens on germination of groundnut seeds and seedling growth were carried out. Incidence of rot occurred in all 7 districts with the highest in Hong, Hildi and Gaya, pathogens associated with the rot were identified as follows; Aspergillus niger (brasilensis) Aspergilus flavus, Penicillium chrysogenum, Rhizopus stolonifer, Paecilomyces lilacinus, Pseudallescheria boydii, Cylindrocarpon lichenicola and Scedosaporium prolificans. The frequent occurring fungi were Aspergillus niger (brasilensis) and Aspergillus flavus while the most virulent was Aspergillus flavus. There was significant reduction in seed germination and seedling growth at 99.99% probability level for both the Valencia (Kampala) and Peruvian (Kwathrumthrum) from 33.33% for uninoculated to 11.00% for inoculated. Proper storage practices to reduce groundnut rot as well as enhance seed viability are therefore, suggested.

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“…The isolates of A. flavi were present in all seed samples analyzed. Peanuts are often invaded before harvesting by Aspergillus and A. flavus is the predominant fungi isolated from peanut samples (Ibiam & Egwu, ). Aflatoxigenic strains of A. flavus and A. parasiticus have been reported in peanut and peanut products in Africa (Sultan & Magan, ).…”

Section: Discussionmentioning

confidence: 99%

“…The increase in the occurrence of Aspergillus spp. can be explained by the fact it is considered as (Ibiam & Egwu, 2011). Aflatoxigenic strains of A. flavus and A. parasiticus have been reported in peanut and peanut products in Africa (Sultan & Magan, 2010).…”

Section: Prevalence Of Fungi In Peanutsmentioning

confidence: 99%

Prevalence and identification of Aspergillus and Penicillium species isolated from peanut kernels in central Myanmar

Chein

Sadiq

Datta

et al. 2019

Journal of Food Safety

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The objective of the present study was to conduct a survey to evaluate the postharvest handling of peanuts at farm level and to screen and identify the strains of Aspergillus and Penicillium species from peanut kernels in central Myanmar. A total of 640 samples from the stores of farmers, collectors, and wholesalers were collected and seeded for growth, isolation, and characterization of fungi. Out of 85 isolates, Aspergillus flavus (38), A. niger (20), A. terreus (15), and Penicillium citrinum (12) were identified and confirmed by molecular techniques including DNA sequencing using internal transcribed spacer (ITS5/4) and beta‐tubulin (Bt2a/2b) primer sets. The study indicates different factors associated with fungal contamination at farm level peanut storage and warrants an immediate attention of food safety regulatory authorities to design and implement strategies for postharvest handling and storage practice in developing countries to minimize fungal contamination. Practical applications In developing countries like Myanmar, there are lack of food safety practices and policies regarding the food storage, handling, and farmer education. The current study indicates the different storage methods for peanut kernels at farm level and their influence on prevalence of fungi. The study will give a deep insight to the policy makers to design food safety practices at farm level and educate the farmers to adopt the better practices to assure the consumer health and satisfaction in developing countries.

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Post-harvest seed-borne diseases associated with the seeds of three varieties of groundnuts, (Arachis hypogaea L) Nwakara, Kaki, and Campalla

Cited by 6 publications

References 3 publications

Effect of Methods of Processing Groundnut (<i>Arachis hypogaea</i> L.) on the Susceptibility of the Seeds to Fungal Infection during Storage

Effect of Methods of Processing Groundnut (<i>Arachis hypogaea</i> L.) on the Susceptibility of the Seeds to Fungal Infection during Storage

Fungal Pathogens of Postharvest Rot of Groundnut (Arachys hypogaea L.) in Hong Local Government Area of Adamawa State Nigeria

Prevalence and identification of Aspergillus and Penicillium species isolated from peanut kernels in central Myanmar

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