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Fungi Associated D With The Spoilage Of Cocoyam (colocasia Esculenta)
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CHAPTER ONE
INTRODUCTION
Cocoyam (Colocasia esculenta) is widely cultivate and used for food in Nigeria, Ghana and other countries including China. China and Ghana leading in world production (Onwueme and Charles, 1994).
Although its production has increased from 643000 to 1.7 million tones during the past decade, its contribution to root-crop production increased from only 39-6.8% (Agboola, 1979). In Nigeria, Colocasia species are the most important food and the third most important root/tuber crop after yams and cassava (Onwueme, 1978). Besides critical contribution to the national food security and cash income producing nations, cocoyam are also being considered as source of starch for use in biodegradable film materials and for other industrial and pharmaceuticals purposes because of interesting properties of the amylopectin fraction of starch, which is the principal form of cocoyam starch (Cecil, 1992).
Cocoyams have very short post harvest storage life of a few days to weeks (Gollifer and Boot, 1973, Ugwunwanyi and Obeta, 1997). Differing and often conflicting reports have been made on the post harvest losses of cocoyam. But it bears nothing that post harvest storage life is often short and biodegradative losses are extensive and up to 100% losses are common due to the fungi which associates with the spoilage of cocoyam during storage condition, (Onwueme and Charles, 1994),
However, substantial post harvest losses caused by the fungi associated with the spoilage of cocoyam tubers during storage is attributed to a number of physical, physiological damage arising from harvesting, storage or transportation have often been implicated as some of the predisposing factors to cocoyam spoilage or deterioration (Ogundana et al;1970, Snowdon, 1991). Invasion by pathogens either through natural openings or wounds is considered the most critical factor in cocoyam spoilage (Degras, 1993).
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ABSRACT - [ Total Page(s): 1 ]Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done with the sample and inoculation was done from the 4th test tube on SDA medium and incubated for three to seven days at the temperature 0f 270c. The isolate with the ... Continue reading---
