Abstract
The effect of spoilage produced byCeratocystis paradoxa andCurvularia verruculosa on the sugar, protein and citric acid contents of host pineapple fruits was investigated. The spoilage byC. verruculosa produced complete loss of sugars in fruits. InC. verruculosa- andC. paradoxa-diseased fruits, complete loss of citric acid was recorded, accompanied by an increase in the total protein content of the fruits. The total acidity of infected fruits was found to vary between pH 4.0 and 6.0, while that of control fruits was between pH 6.2 and 6.5.Ceratocystis paradoxa andC. verruculosa had optimum mycelial production atpH 6.0 and 7.0, respectively.
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