ABSTRACT

Tomato fruit showing rotten signs were examined for the presence of fungal pathogens inducing spoilage. The isolation of fungi from tomato fruit was carried out on Sabouraud Dextrose Agar (SDA). A total of five (5) fungi isolates were obtained. The fungi found were Aspergillus flavus, A. niger, Fusarium solani, Rhizopus stolonifer and Alternaria alternata. Pathogenicity test carried out revealed that all the fungi isolated were pathogenic. The fungi associated with the spoilage of the tomato fruits were identified based on their colonial and morphological characteristics. These fungi species were found in varying degrees. Aspergillus species (A. niger and A. flavus) had the highest rate of occurrence (47.9%) among the isolated fungi. This was followed by Rhizopus stolonifer and Fusarium solani while Alternaria alternata were the least encountered. It showed that each infected tomato fruit gave the initial organism that caused the spoilage of the fruit. The rot symptoms obtained were similar to those observed previously on the fruits when subjected to identification procedures. The tomato fruits changed colour slightly after infection and became soft thus could easily be punctured with a finger at the point of inoculation. Of all the isolated fungi, Aspergillus niger was highly pathogenic leading to rapid disintegration of treated fruits in 3-5 days while R. stolonifer and Fusarium solani were moderately pathogenic, and Alternaria alternata and Aspergillus flavus was least pathogenic, and caused the least amount of rot on fruits. This study detected the profile of rotten fungi which caused pathogenecity of some tomato fruits in Umuahia North. It showed that fruits decay is caused by mostly fungi and inorder to mitigate this spoilage which can result to economic loss, safe means of preservation should be adopted.

TABLE OF CONTENTS

Title……………………………………………………………………………….……………..i

Certification………………………………………………………………….………………….ii

Dedication………………………………………………………………………………………iii

Acknowledgement………………………………………………………………………………iv

Table of contents………………………………………………………………………………..v

List of tables…………………………………………………………………………………….viii

List of plates…………………………………………………………………………………….ix

Abstract………………………………………………………………….……………………....x

CHAPTER ONE……………………………………………………………………………….1

Introduction……………………………………………………………………………………  1

1.1 Backround information of the study………………….……………………………………..1

1.2  Origin and cultivation………………………………………………………………………4

1.3 Problem statement and justification…………………………………………………………4

1.4  Objectives………………………………………………………...………………………...5

1.5  Significance of study…………………………………………..……….…………………..5

1.6 Objective of study……………………………………………………………………...……5

 CHAPTER TWO………………………………………..…………………………………....6

Literature Review………………………………..……………………………………………..6

2.1  Tomato fruit………………………………..………………………………………………6

2.2  Origin and distribution of tomato fruit………………………….…………………….12

2.3 varieties of some tomato fruits…………………………………….…………………..13 

2.4  Diseases and pest of tomato …………………………………….…………………….14

2.5  Medicinal properties of Tomato………………………………….…………………...18

2.6  Health Benefit of Tomato fruit…................................................................................19

2.7  spoilage or rot of Tomato fruit………………………………….…………………….20

2.8  Prevention of Tomato rot or spoilage………………………….…………………..…21

CHAPTER THREE……………………………………………….……………………..22 

Materials and methods……………………………………………….………………..….22

3.1  Study Area/Experimental site………………………………………………………..22

3.2  Source of Tomato fruits……………………………………………………………...22

3.3  Collection of infected fruits samples………………………………………………...22

3.4  Preparation and sterilization of culture medium……………………………………..23

3.5  Isoltion of fungi from rotten Tomato fruits…………………………………………..23

3.6  Identificaion of pathogen……………………………………………………….…….23

3.7  Test of pathogenecity of the isolated fungi…………………………………………..24

CHAPTER FOUR……………………………..……………………………………...…25

RESULTS…………………………………………..………………………………..…..25

                                                                                  vi

CHAPTER FIVE……………………………..………………………………………..33

DISCUSSION, CONCLUSION AND RECOMMENDATIO………………………33

5.1  Discussion………………………………………………………………………….33

5.2  Conclusion………………………………………………………………………….37

5.3  Recommendation…………………………………………………………………..38

REFERENCES

APPENDICES                                 ix