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FUNGI ASSOCIATED WITH THE SPOILAGE OF COCOYAM (Colocasia esculenta)
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- Contributor: mr-chris
- engagements: 368
- Case No: 655228pw
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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 highest population was Fusarium species, which was found to be 38%, followed by Rhizopus species 25%
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CHAPTER ONE - [ Total Page(s): 2 ]Therefore, it has been suggested that November and March /April are the ideal time for harvesting cocoyam. However, due to the difficulties in storage, cocoyam are usually utilized or consumed fresh shortly after harvest because of these fungi which lead to their spoilage during storage, (Passam, 1982, and Onwueme, 1987). The objective of this study is to investigate the fungi associated with the spoilage of post harvest cocoyam during storage at ambient temperature (28 ± 20C).Cocoyam leaves are consumed as green or dry vegetables and the stem is either cooked or eaten on it ... Continue Reading
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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 highest population was Fusarium species, which was found to be 38%, followed by Rhizopus species 25%
... Continue Reading
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