Fungal spoilage of cayenne pepper (Capsicum annuum) and scotch bonnet pepper (Capsicum chinense)

Abstract

The fungal spoilage of scotch bonnet pepper and cayenne pepper was investigated. About 20 Samples of cayenne pepper (Capsicum annuum) and scoth bonnet pepper (Capsicum chinense) were obtained from five differerent sellers (four samples each) including two (2) spoiled and two (2) fresh samples in Wadata market in Makurdi metropolis. The samples were serially diluted and dilution 10-2 and 10-4 dilution factors were used, inoculation was done using pour plate method onto SDA medium and the colonies were enumerated in colony forming unit per gram (CFU/g). Identification of the colonies was done from the colony characteristics such as color, shape and type of hyphae under the microscope using the compendium for fungi. Production of afflatoxin by the isolated fungi was also determined. The occurrences of the isolated organisms was recorded based on frequencies and percentage. The isolated fingi were Trychophyton Sp, Geotrichum Sp, Mucor Sp, and Yeast. Preservation and proper handling of different species of pepper should be taken seriously and hygienically to reduce spoilage organisms and hence bring post-harvest losses of pepper to a minimal level.