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THE EFFECT OF LEAF EXTRACT ON THE CONTROL OF ROT IN STORAGE YAM (DIOSCOREA SPECIES L.) (AZADIRACHTA INDICA A.JUSS., PIPER NIGRUM L., VERNONIA AMYGDALINA DEL. AND OCIMUM BASILICUM L.)

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Product Category: Projects

Product Code: 00009687

No of Pages: 47

No of Chapters: 1-5

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ABSTRACT

The control of yam rot in storage using the leaf extract of Azadirachta indica, Piper nigrum, Vernonia amygdalina and Ocimum basilicum. The experiment was conducted in the Laboratory Department of Plant Science and Biotechnology, College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, Using a Completely Randomized Design. The Yam tubers used were visually classified as having 40% nematode infestations and obtained from the Yam barn of National Root Crops Research Institute (NRCRI), Umudike, Nigeria. Four samples of fresh Yam were also collected from the barn for pathogenicity test. The plant extracts were diluted with tap water at the ratio of 1: 5 (1ml of plant extracts + 5 ml of water) respectively. 150 cl of tap water was thoroughly mixed with 10 ml of each diluted extracts in buckets and the infested yam were soaked for 24 hours. The Yam tubers were removed from the buckets while data on sprouting, Rot and Insects were recorded according to the method of Salawu. The proximate of evaluation of the treated and the untreated tubers were recorded in terms of Protein, Fibre, Fat, Moisture, Ash, and Carbohydrate contents. The pathogenic results shows that Fungi like RhizopusPenicillumAspergilusFusarium and B. theobrone were the identified rot organism. Sprouting of Yam, treated with different extracts showed that only A. indica ranged from 0.75 ± 0.500 – 1.0 ± 0.00. However the effect of extracts of P. nigrum, V. amygdalina and control had significant effect P < 0.05 on the sprouting of Yam tubers. From the means, control treatment ranging from 0.50 ± 0.58 to 0.75 ± 0.58 had the lowest sprouting rate. There was also a significant effect P < 0.05 of Water on the Yam rot. The rot affected the carbohydrate, Protein and Fat content of the Yam tuber. Generally the extracts had a strong advantage to the germination, pathogenicity and Nutritional content of Yam tubers in Storage.








TABLE OF CONTENTS

 

Title page                                                                                                                    i

Declaration                                                                                                                 ii

Certification                                                                                                                iii

Dedication                                                                                                                  iv

Acknowledgements                                                                                                    v

Table of contents                                                                                                        vi

List of tables                                                                                                               viii

Abstract                                                                                                                      ix

 

CHAPTER ONE

1.0           Introduction                                                                                                    1

1.1       Justification                                                                                                    2

1.2       Aims and objectives                                                                                       3

 

CHAPTER TWO

2.0       Literature review                                                                                            4

2.1       Yam (Discorea species)                                                                                 4

2.2       Botany of yam                                                                                                5

2.3       Yam rot                                                                                                           6

2.3.1    Classification of yam rot                                                                                6

2.3.2    Dry rot                                                                                                            6

2.3.3    Soft rot                                                                                                            7

2.3.4    Wet rot                                                                                                            7

2.3.5    Control of yam rot                                                                                          7

2.4       Botanical control of post harvest biodeterioration in yam tubers                9

2.5       Ocimum brasilicum (scent leaf)                                                                      10

2.6       Azadirachta indica (neem plant)                                                                    11

2.7       Piper nigrum (uziza leaf)                                                                               13

2.8       Vernonia amygdalina (bitter leaf)                                                                  14


CHAPTER THREE

3.0       Material and methods                                                                                     16

3.1       Study area                                                                                                       16

3.2       Plant materials                                                                                                16

3.3       Source of yam tubers                                                                                      16

3.4       Preparation of leaf extracts                                                                             16

3.5       Dilution of extract/treatment                                                                          17

3.6       Isolation of fungi                                                                                            17

3.7       Characterization and identification of isolates                                               18

3.8       Fungi isolates                                                                                                  18

3.9       Pathogenicity test                                                                                           18

3.10     Experimental design                                                                                       19

3.11     Proximate test of yam tubers                                                                          19

3.11.1  Moisture determination                                                                                  19

3.11.2  Determination of crude protein                                                                      20

3.11.3 Estimation of crude lipid                                                                                 20

3.11.4 Determination of crude fibre                                                                           20

3.11.5 Determination of ash content                                                                          21

3.11.6 Carbohydrate determination                                                                            21

 

CHAPTER FOUR

4.0       Results                                                                                                            22

4.1       Effect of plant extracts on yam sprouting                                                      22

4.2       Effect of leaf extracts on insect infestation                                                    23

4.3       Effect of leaf extract on the rot of yam tubers in storage                               24

4.4       Proximate analysis of treated yam tubers                                                       25

4.5       Fungi isolated from rotten yam                                                                      26

 

CHAPTER FIVE

5.0       Discussion/conclusion                                                                                    27

5.1       Discussion                                                                                                       27

5.2       Conclusion                                                                                                      29

References                                                                                                      30








LIST OF TABLES

 

Table                                   Title                                                    Page

 

4.1:      Effect of plant extracts on yam sprouting                                          22

                                   

4.2:      Effect of leaf extracts on insect infestation                                        23

                       

4.3:      Effect of leaf extract on the rot of yam tubers in storage                   24

 

4.4:      Proximate analysis of treated yam tubers                                           25

 

4.5:      Occurrence of fungi isolate in rotten yam                                          26

 



 

CHAPTER ONE

2.0                                                        INTRODUCTION

One of the most pressing problems facing the countries of third world is food scarcity. It is reported that nearly one billion people are challenged by severe hunger in their nations of which 10% actually die from hunger-related complications (Kana et al., 2012). A substantial part of this hunger problem stems from inadequate agricultural storage and produce preservation from microbes induced spoilage (Salami and Popoola, 2007; Kana et al., 2012). According to Arya (2010), of all losses caused by plant diseases, those that occur after harvest are most costly. However, post-harvest deterioration caused by microbial invasion of tuber crops are the cause of losses in its production which contributes hugely to the unsuccessful long-term storage of the root-tubers (Amadioha  2007; Okigbo et al., 2009). These pathogenic organisms gain entry into tubers through the area where the tuber are separated from the stems at harvest, or the root tips which break during harvesting or cracks on the tubers surfaces sustained during harvesting, transit or storage (Okigbo et al., 2009). Apart from these huge losses in the quantity of produce, post harvest rot-losses have a lot of other consequences on produce quality (Nwachukwu et al., 2008). Some workers reported that rot organism produce extra-cellular enzyme such as amylases, celluloses, zylanases, polygalactunases and pectin-methyl esterases which degrade cell wall component of susceptible produce leading to emission of foul odour and water (Salami and Popoola, 2007; (Amadioha, 2012; Oladoye et al., 2013). Hence rots reduce the market value of the affected produce, hamper the addition of value to them and prevent produce to complete their roles in the

food chain. Fungal pathogens produce various mycotoxins on produce like oil seeds, maize and cereals. They are dangerous in minute quantities and present extreme toxicity due to their ability to withstand heat (Okigbo, 2004; Shukla et al., 2012). The mycotoxins of most agricultural importance are aflatoxins, fumonisins, ochratoxinA zearalenone and deoxynivanelol (Bankole et al., 2013). According to this source, fungal toxin contamination of food products can cause acute or chronic intoxications, leading to reduced shelf life; exacerbate disease conditions in humans leading to 40% loss of economic productivity (Bankole et al.; 2003). Mycotoxins are carcinogenic, cytotoxic, hepatotoxity, nephrotoxic and teratoxic (Shukla et al., 2012). They affect agricultural economy of developing countries, reducing their produce exportability (Shukla et al., 2012). Enormous postharvest losses have been attributed to fungal deterioration (Okigbo, 2002; Shukla et al., 2012). In a bid to control these organisms and the deterioration from post harvest products, several control technique have been devised among which are the use of botanicals.

1.1       JUSTIFICATION

The effect of storage rot in yam cannot be over emphasized. Postharvest losses attributed to fungal diseases and some microorganisms associated with deterioration in yams includes Aspergillus flavus, A. niger, Botryodiploidia theobronmae, Fusarum oxysporum, F. solani, Penicullum chrysogenum, P. oxaleum, Trichoderma viride and Rhizopus nodosus (Okigbo and Ikediugwu, 2000; 2001; 2002; Okigbo, 2004).The rot deterioration in yam has lead to hunger and food scarcity in Nigeria where yam is a stable food (Kana et al., 2012). The carcinogenicity, tetratogenic and non-biodegradability of synthetic or chemical control of rot in yam makes it unfavourable thereby craving more indulgence to the use of biological control in rot (Enyiukwu et al., 2013a). Base on this background, the need to evaluate the use of some indigenous plant leaf powder extracts on yam rot was considered. The plants used includes Azadirachta indica, Ocimum basilicum, Piper nigrum and Vernonia amygdalina. The result of this research will serve as a reference point to the yam farmers, scientist, and nutritionist in choosing the best plant pesticides used against yam rot in storage.

1.2       AIMS AND OBJECTIVES

The objectives of this research are;

·                To establish the pathogenicity of fungal organisms associated with yam tuber rots (white yam varieties).

·                To evaluate the effects of some plant leaf extract on inhibition of yam rot in storage (Vernonia amygdalina, Azadirachta indica, Ocimum basilicum and Piper nigrum).

·                To ascertain the effect of the plant leaf powder on yam composition.

 

 


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