ISOLATION AND IDENTIFICATION OF FUNGAL SPECIES ASSOCIATED WITH SPOILAGE OF TOMATO IN BIRNIN KUDU METROPOLIS

ABSTRACT

This study investigates the fungal species responsible for the spoilage of tomatoes in Birnin Kudu, Jigawa State, Nigeria, with a focus on identifying the fungi involved and determining their prevalence. The study also examines the economic and health implications of fungal contamination in tomatoes. A total of 20 spoiled tomato samples were collected from local markets and vendors, and standard microbiological methods, including macroscopic and microscopic examinations, were employed for fungal isolation and identification. The fungi identified included Rhizopus stolonifer, Aspergillus niger, Penicillium expansum, Fusarium oxysporum, and Alternaria alternata. Among these, Rhizopus stolonifer was the most prevalent, followed by Aspergillus niger and Penicillium expansum. The study also highlights the health risks posed by mycotoxins produced by these fungi, including immune suppression and liver damage, and discusses the economic impact of fungal spoilage on tomato production and market availability. The findings suggest that improved post-harvest handling, temperature and humidity control, and the use of natural antifungal treatments could help mitigate fungal contamination and reduce post-harvest losses. This research provides valuable insights into fungal spoilage in tomatoes, contributing to the development of better management practices and policies for small-scale farmers in the region.

TABLE OF CONTENTS

Title Page        -           -           -           -           -           -           -           -           -           -           -i

Declaration      -           -           -           -           -           -           -           -           -           -           -ii

Certification    -           -           -           -           -           -           -           -           -           -           -iii

Approval Page            -           -           -           -           -           -           -           -           -           -iv

Acknowledgement      -           -           -           -           -           -           -           -           -           -v

Dedication      -           -           -           -           -           -           -           -           -           -           - vi

Table of Contents       -           -           -           -           -           -           -           -           -           -vii

Abstract          -           -           -           -           -           -           -           -           -           -           -viii

CHAPTER ONE: INTRODUCTION

1.1 Background of the Study .............................................................................................   1

1.2 Statement of the Problem .............................................................................................   3

1.3 Aim and Objectives of the Study .................................................................................   4

1.3.1 Aim of the Study .......................................................................................................   4

1.3.2 Objectives of the Study .............................................................................................   4

1.4 Research Questions ......................................................................................................    5

1.5 Scope of the Study .......................................................................................................   5

1.6 Significance of the Study .............................................................................................   6

1.7 Definition of Terms ......................................................................................................    7

CHAPTER TWO: LITERATURE REVIEW

2.1 Fungal Spoilage of Fresh Produce ................................................................................   8

2.2 Common Fungal Pathogens in Tomato Spoilage .........................................................    10

2.3 Health Risks of Mycotoxins in Spoiled Tomatoes .......................................................   12

2.4 Post-Harvest Management Practices and Fungal Spoilage Prevention..........................  14

2.5 Economic Impact of Fungal Spoilage in Tomato Production ...................................       16

2.6 Antifungal Treatments and Resistance in Fungal Spoilage Control ............................... 18

CHAPTER THREE: RESEARCH METHODOLOGY

3.1 Research Design ............................................................................................................  20

3.2 Study Area ..................................................................................................................     20

3.3 Materials .....................................................................................................................     21

3.3.1 Tomato Samples ...................................................................................................         21
3.3.2 Laboratory Reagents and Media ...........................................................................       21

3.3.3 Equipment and Tools ............................................................................................        22

3.3.4 Personal Protective Equipment (PPE) ...................................................................       22

3.4 Sampling Technique and Sample Size .....................................................................        23

3.5 Isolation and Cultivation of Fungi ............................................................................      24

3.6 Identification of Fungal Species ...............................................................................       25

3.7 Determination of Fungal Prevalence and Frequency ................................................       27

3.8 Data Analysis ............................................................................................................       28

CHAPTER FOUR: RESULTS AND DISCUSSION
4.1 Fungal Prevalence and Frequency .............................................................................      30

4.2 Morphological Features of Fungal Colonies ................................................................    31

4.3 Microscopic Features of Fungal Species ......................................................................    32

4.4 Fungal Species Identification and Prevalence ..............................................................   34

4.5 Discussion on Fungal Prevalence and Frequency ........................................................    35

CHAPTER FIVE: SUMMARY, CONCLUSION, AND RECOMMENDATIONS

5.1 Summary .......................................................................................................................   37

5.2 Conclusion ...................................................................................................................    38

5.3 Recommendations .......................................................................................................    39

5.4 Contribution to Knowledge ...............................................................................................             40

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Tomato (Solanum lycopersicum), a member of the Solanaceae family, is one of the most widely consumed fruits globally due to its nutritional benefits and diverse culinary uses. It is rich in essential nutrients such as vitamins A and C, potassium, folate, and lycopene, an antioxidant linked to reduced risks of certain cancers (Adams et al., 2019). Originating from South America, the tomato has spread to become a staple in many diets worldwide and is cultivated in diverse climates, including those in Africa (Pék et al., 2020). Nigeria, one of the top producers of tomatoes in Africa, faces severe challenges related to post-harvest losses, which impact food security, nutrition, and farmer income (Ugonna et al., 2017).

Post-harvest losses in tomatoes are primarily due to microbial spoilage, particularly from fungal contamination. Common spoilage fungi include species such as Aspergillus spp., Fusarium spp., Penicillium spp., and Alternaria spp., which have enzymatic activities that degrade the fruit's structural integrity (Hasan et al., 2018). These fungi thrive in conditions where temperature and humidity are high, especially during storage and transportation. This situation is exacerbated in regions like Birnin Kudu, Nigeria, where optimal storage conditions are often unavailable, leading to increased fungal spoilage (Nwachukwu et al., 2021).

In addition to visible spoilage, many fungi produce secondary metabolites called mycotoxins, which pose serious health risks. For example, aflatoxins produced by certain Aspergillus species are potent carcinogens linked to liver cancer (Odebode et al., 2019). These toxins contaminate the tomatoes, making them hazardous for human consumption. In communities with limited access to food and healthcare, such as those in Birnin Kudu, the health implications of consuming contaminated tomatoes are profound and concerning.

Proper post-harvest handling and storage are essential to reduce fungal contamination. Unfortunately, in many rural and urban markets, tomatoes are stored in open, unsanitary conditions that encourage fungal growth (Bankole et al., 2020). In Birnin Kudu, this situation is particularly concerning because tomatoes are often sold and stored in bulk without refrigeration. The lack of effective storage facilities results in quick spoilage, forcing farmers and vendors to discard spoiled produce frequently, which further impacts food availability and market prices (Olaniran et al., 2021).

The economic impact of tomato spoilage is substantial, especially for small-scale farmers who rely on the crop for income. The Nigerian tomato industry suffers millions in financial losses due to fungal spoilage and post-harvest degradation (Ugonna et al., 2017). Farmers face reduced income, while consumers encounter increased prices and decreased availability of fresh tomatoes. The challenges of fungal spoilage thus directly impact both producers and consumers, straining the local economy and contributing to food insecurity.

Research efforts have turned to biological and natural methods for controlling fungal spoilage, aiming to improve post-harvest preservation. Some studies have shown that natural extracts, such as neem and garlic, exhibit antifungal properties that could inhibit fungal growth on tomatoes without the need for chemical preservatives (Adams et al., 2019). Such alternatives could offer a sustainable approach to preserving tomatoes, benefiting rural areas like Birnin Kudu, where access to costly chemical treatments is limited (Bankole et al., 2020).

Identifying the specific fungi responsible for tomato spoilage is essential for developing targeted interventions. Each fungal species has unique biological and ecological characteristics that influence its pathogenicity and spoilage potential. By isolating and identifying these species, researchers can develop improved storage practices and possibly introduce local preventative measures to reduce fungal contamination (Hasan et al., 2018). Knowledge of the fungi responsible for spoilage in Birnin Kudu could help local farmers and vendors reduce post-harvest losses and improve tomato quality.

In Birnin Kudu, a region with limited access to advanced post-harvest infrastructure, community awareness and scientific knowledge are key to addressing fungal spoilage. Educating farmers on proper handling and storage techniques can help reduce contamination risks. Coupled with research into the specific fungal species affecting tomato spoilage in this area, such knowledge could yield effective strategies for mitigating losses (Olaniran et al., 2021).

1.2 Statement of the Problem

Tomato spoilage due to fungal contamination is a critical issue in Birnin Kudu, where agricultural productivity is a cornerstone of the economy. Fungal spoilage of tomatoes contributes to significant post-harvest losses, leading to decreased market availability and financial losses for farmers and vendors (Ugonna et al., 2017). In regions like Birnin Kudu, where storage and handling practices are often inadequate, fungal contamination quickly deteriorates tomato quality, resulting in substantial economic losses.

In addition to the economic impact, fungal contamination poses a severe public health risk due to the potential production of mycotoxins by certain fungi. Mycotoxins are toxic compounds that can cause health problems such as immune suppression, liver damage, and even cancer (Odebode et al., 2019). Without proper handling and knowledge of these fungi, communities in Birnin Kudu remain vulnerable to consuming contaminated tomatoes, leading to possible health consequences.

Despite the relevance of this issue, there is limited specific research on the fungi affecting tomato spoilage in Birnin Kudu. The lack of localized data on fungal species associated with spoilage impedes the development of effective and targeted interventions. This research seeks to fill that gap by isolating and identifying the fungi responsible for tomato spoilage in Birnin Kudu, thus providing a foundation for reducing post-harvest losses and safeguarding public health (Bankole et al., 2020).

1.3 Aim and objectives of the study

1.3.1 Aim of the study

The aim of this study is to isolate and identify the fungi associated with the spoilage of tomatoes in Birnin Kudu. This investigation seeks to provide a comprehensive understanding of the types of fungi responsible for spoilage and to contribute to the development of effective handling, storage, and preservation practices that can reduce fungal contamination and losses in the region.

1.3.2 Objectives of the Study

1. To identify the fungal species associated with the spoilage of tomatoes in Birnin Kudu.
2. To determine the frequency and prevalence of each fungal species in spoiled tomato samples.

1.4 Research question

1. What are the fungal species associated with the spoilage of tomatoes sample
2. What is the prevalence of each  identified fungal species in spoiled tomoto

1.5 Scope of the Study

This study is focused on isolating and identifying fungal species responsible for the spoilage of tomatoes in Birnin Kudu. Tomato samples will be collected from local markets in the area, specifically from vendors who store their produce under various conditions. The study will utilize standard microbiological techniques, including culturing and morphological analysis, to identify the fungi associated with spoilage. The research is limited to fungal contamination and does not address bacterial or viral agents of spoilage, as fungi are the primary focus due to their significant impact on tomato post-harvest quality.

The geographical scope of this research is restricted to Birnin Kudu, Jigawa State, Nigeria, to provide localized data relevant to the region’s specific agricultural and environmental conditions. The findings from this study may serve as a reference for further research in similar climatic regions and offer insights into practical solutions for reducing post-harvest losses.

1.6 Significance of the Study

This study is significant in addressing both food security and public health concerns associated with tomato spoilage. By identifying the fungal species associated with spoilage, this research provides valuable insights into the specific pathogens affecting tomatoes in Birnin Kudu. This knowledge can aid local farmers and vendors in adopting better handling and storage practices, reducing post-harvest losses, and ultimately improving food availability.

Furthermore, understanding the health risks posed by these fungi is crucial, particularly in light of potential mycotoxin contamination. Public health awareness and appropriate interventions can help mitigate the risks associated with consuming contaminated tomatoes, thus protecting the health of the Birnin Kudu community.

1.7  Definition of Terms

1. Fungi: Eukaryotic organisms that include molds and yeasts, often responsible for spoilage in food due to their ability to degrade organic material.
2. Mycotoxins: Toxic compounds produced by certain fungi, capable of causing health issues such as immune suppression, liver damage, and cancer when ingested.
3. Post-harvest losses: The reduction in quantity or quality of agricultural produce after harvesting due to factors like microbial contamination, spoilage, or improper handling.
4. Spoilage: The process by which food degrades and becomes unsuitable for consumption, typically due to microbial growth and enzymatic breakdown.
5. Pathogen: An organism, such as a fungus, bacterium, or virus, that causes disease in a host organism.
6. Biological control: A method of managing pests or diseases using natural organisms, such as predators, antagonists, or competitors, rather than chemicals.

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