TITLE:
Possible Effects of Location and Handling on Some Fungi Associated with Rotting Citrullus lanatus Thunb. (Watermelon)
AUTHORS:
Ayodele Adegboyega Sobowale
KEYWORDS:
Watermelon, A. flavus, S. cerevisae, A. niger, Locations, Vendors
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.10 No.6,
June
28,
2019
ABSTRACT: An experiment was conducted to examine probable
impact of location and handling on the fungi commonly associated with rotting
watermelon (Citrullus lanatus). The
rotting watermelon samples were obtained from two vendors each from five
different markets (Bodija, Sango, Mokola, Eleyele, Agbowo and Ojoo) in Ibadan,
Oyo state. They were placed in different sterile sample bags which were labeled
appropriately before bringing them to the Pathology Laboratory, Department of
Botany, University of Ibadan. Isolation of fungi from the rotting samples was
carried out using pour plate method on acidified Potato Dextrose Agar (APDA).
Pathogenicity test was also conducted for the isolated fungi. All experiments
were done in duplicates and all plates were incubated at 25°C ± 2°C
for 7 days. Pure cultures were obtained and
identified and each isolated fungus was recorded as 1 which means present and 0 which means absent. The data obtained were analyzed using SAS
version 9.3 at p ≤ 0.05. A total of three fungi were isolated viz., Aspergillus flavus, Saccharomyces cerevisae and Aspergillus
niger. Occurrence of A. niger and A. flavus in samples obtained from Bodija, Mokola, Sango and Ojoo
markets were significantly (P ≤ 0.05) higher than those from the other two
markets. Occurrence of S. cerevisae in samples obtained from Bodija and Mokola
markets were significantly (P ≤ 0.05) higher than those from the other
three markets. Location had significant impact on the occurrence of isolated
fungi in the rotting watermelons. However, handling by vendors had no
significant impact on occurrence of the isolated fungi. Vendors and consumers
are advised to be mindful of place of purchase and to also maintain good
general hygiene before consumption.