Effect of Potash Alum on the Mycoflora of Postharvest Spoilage of Solanum lycopersicum L (Tomato) | Chapter 7 | Current Research Trends in Biological Science Vol. 1
Solanum lycopersicum L (Tomato) is one of the most
economically attractive and widely consumed vegetables globally. Their high
water content, perishability, transport and poor storage system predisposes
them to spoilage by a broad spectrum of mycoflora resulting in huge postharvest
losses. This study investigates the effect of Potash Alum (PA) on postharvest
spoilage of S. lycopersicum L (Tomato). Composite samples of deteriorating
tomatoes were subjected to standard mycological analysis from which total
fungal colony counts obtained ranged from 1.64x106-5.70x109 CFU/g, and the
following species were identified; Aspergillus niger, A. flavus, Fusarium sp,
Penicillium sp, Rhizopus stolonifer, Geotrichum candidium and Saccharomyces
cerevisiae. In vitro antifungal activity of potash alum (1% (w/v)
concentration) was determined on some of the isolates by agar well method (AWM)
and diameter of inhibition zone (DIZ) measured using a metre rule. G. candidum
had the highest DIZ (9.0mm (29.0%) followed by A. niger (8.0 mm (25.8%) and 7.0mm
( 22.6%) for Fusarium and Penicillium species
respectively. R. stolonifer showed no inhibition or zero. pH values
increased from 4.35-4.52 whereas TTA values decreased from 0.13-0.07 within
2days of analysis. However, these results indicate that treatment of
postharvest deteriorating tomatoes with potash alum prior to consumption would
enhance food safety as some of these fungi are known to be spoilage, toxigenic
or opportunistic pathogens. So, their presence raises concern on storability as
well as public health risks associated with consumption of these fruits.
Therefore, production of tomato requires an integrated and multidisciplinary
research approach not only to reduce economic loss but also create consumers’
awareness on potential public health hazards of consuming relatively cheaper
and pathogen contaminated deteriorating tomatoes.
Author(s) Details
Lawrence O. Amadi Author(s) Details
Department of Microbiology, Faculty of Science, Rivers State University, P.M.B. 5080, Nkpolu-Oroworukwo, Port Harcourt, Nigeria and Department of Science Laboratory Technology, School of Applied Science, Ken Saro-Wiwa Polytechnic, Bori, Nigeria.
Dr. (Mrs.) Felicia W. Nmom
Department of Plant Science and Biotechnology, Faculty of Science, Rivers State University, P.M.B. 5080, NkpoluOroworukwo, Port Harcourt, Nigeria.
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