Abstract
This study was designed to ascertain the different types of fungal flora that are associated with spoilage of citrus fruits such as lime, lemon and sweet orange after harvesting the fruits. Fungi were isolated from the spoilage fruits under using standard laboratory techniques and appropriate media. Pure cultures of the isolates were obtained, colonial and morphological characteristics of the isolates identified based on the morphological and microscopic characteristic. The study revealed that several species of fungi were found to be associated with the spoilage of different types of citrus fruits. However, the most predominant fungi isolated were Aspergillus niger with (25.90%) in lime, (21.5%) in lemon and (23.38%) sweet lemon. However, a total number of 286 fungi were isolated with (40.56%) fungi in lime, followed by lemon with (32.52%) and the least is sweet lemon with (26.92%). The pathogenicity test revealed that the healthy citrus fruits injected with isolated fungi from spoiled citrus fruits shows similar growth characteristics to the original diseased sample and the result showed that Aspergillus niger has the highest diameter zone of spoilage, with 15.5mm in fresh lime, 14.5mm in fresh lemon and 5.0mm in sweet orange. Proper agricultural and handling practices can reduce the effects.
Highlights
Fruits are excellent sources of minerals, vitamins and enzymes
The result of this study revealed that amongst the citrus fruits tested lime is more susceptible to fungal spoilage after harvest
Several fungal species were identified in this study and they were found to be associated with spoilage of citrus fruits this is because the organisms isolated from spoiled citrus fruits were isolated after pathogenicity test
Summary
Fruits are excellent sources of minerals, vitamins and enzymes They are digested and bring about a cleansing effect on the blood and the digestive tract. Sweet oranges are susceptible to many fungal diseases that can cause severe economic losses. These diseases include sweet orange scab, citrus black spot disease and powdery mildew [4, 5]. Citrus are exposed to sunlight causing oxidation of the major nutrients in the fruits. These conditions may be accompanied by alterations in taste, smell, appearance or texture due to the activities of spoilage microorganisms [6]. The fruits contain high levels of sugars and their low pH values make them desirable to fungal spoilage
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