Study Of Fungal Contamination In Fruits And Vegetables

Abstract

Fungal contamination in fruits and vegetables represents a significant challenge to food safety, economic stability, and public health. The present study investigates the prevalence and diversity  of fungi in rotten fruits and vegetables viz., Garlic (Allium sativum), Onion (Allium cepa), Cauliflower (Brassica oleracea), Papaya (Carica papaya), Tomato (Solanum lycopersicum), Ridge gourd (Luffa acutangula), Capsicum (Capsicum annuum), Beans (Phaseolus), Turnip (Brassica oleracea gongylodes), Carrot (Daucus carota), Ginger (Zingiber officinale), Potato (Solanum tuberosum), Chilli (Capsicum frutescens), Sapota (Manilkara zapota), Cucumber (Cucumis sativus). A comprehensive analysis was conducted using samples collected from local markets. Samples were prepared by ten serial dilutions and inoculated on potato dextrose agar media and incubated at room temperature for 4-5 days. Through microscopic examination using lactophenol cotton blue method and colony characteristics, the predominant fungal species were identified. Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Aspergillus parasiticus, Corynespora sp., Alternaria sp., Fusarium sp., Mucor sp., Rhizopus microsporus and Rhizopus stolonifer were among the most frequently isolated genera from the samples. The findings highlight the critical need for improved handling and storage protocols to mitigate fungal contamination and its associated risks. The present study provides valuable insights into the fungal ecology of decaying fruits and vegetables, contributing to the development of effective strategies for managing post-harvest fungal contamination.