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Fungi Associated With The Spoilage Of Cocoyam (colocasia Esculenta)
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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 its own or together with other dietary staples or
pound into flour. The leaves are consumed because they are rich in
protein and vitamins while the roots is rich in carbohydrates and
minerals, (Duru and Uma, 2002).
Large quantities of carbohydrate-rich
solid waste are produced in the course of processing cormels into
starch and this constitute a waste disposal problem, (Duru, 2000).
The
changing economic, social, political and cultural values of the world
have challenged all countries to efficiently use their resources.
In
Cameroon, two types of cultivated cocoyam varieties can be
differentiated based on the colour of the flesh. The white –flesh
cultivar or white cocoyam is the main cultivated variety because of its
early maturation (6-(months) and high yield. In addition, the white
cocoyam is most preferred in diet because of its excellent taste. The
pink-flesh variety or red cocoyam is rarely grown because of its long
maturation process (12-16months) Despite its importune, white cocoyam is
highly susceptible to cocoyam root with attendant yield losses >
90%. In contrast, fields observations by farmers revealed that the red
cocoyam has a certain degree of field tolerance against the cocoyam
root rot disease, (Tambong, 2000).
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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---
