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Determination of Fungi Associated with Tomatoes ( Lycopersicum esculentum M.) and Tomato Pastes

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Fatih Kalyoncu at Manisa Celal Bayar University
Fatih Kalyoncu
A. ܳame Tamer
A. ܳame Tamer
A. ܳame Tamer
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Mustafa Oskay at Manisa Celal Bayar University
Mustafa Oskay
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Abstract

Many plant pathogenic fungi are the subject of intense study because they cause disease symptoms that have a severe negative effect on the yield or quality of tomatoes ( Lycopersicum esculentum M.) and its products. The common fungi associated with tomatoes and tomato pastes were determined and compared to get information on whether the mould content of the tomato pastes originate entirely from the tomato or from the soil. Eighteen species which belong to 7 fungal genera ( Alternaria , Aspergillus , Fusarium , Mucor , Penicillium , Rhizopus and Trichoderma ) among 250 mould isolates were determined of tomatoes and home-made tomato pastes collected from Manisa Province and its surrounding (Turkey). Alternaria alternata was the most prevalent fungal species. Members of Aspergillus niger group represent 1/6th of all the identified species. Seven of the species are the types of species that may potentially produce mycotoxins.
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... (Ibrahim et al., 2011;Mailafia et al., 2017). Kalyoncu, (2005) found Alternaria alternata in spoiled fruit. Ghosh, (2009) In various countries fungi are among most commonly occurring organisms on fruits and their prevalence have been recorded by various researchers (Booth, 1976;Amadi and Oso, 1996;Bukar, 2009;Akhter et al., 2009;Oyetunji et al., 2012;Sharma et al., 2013; El-Gali, (2016); Mailafia et al., (2017). ...
Fungi associated with spoiled fruits vended in local market
Article
Full-text available
  • Jan 2020
Fruits spoilage causes threat to human health and responsible for great economic loss worldwide. This study was conducted to isolate and identify fungi responsible for spoilage of fruit commonly sold in Panj Gula market, Khairpur, Sindh, Pakistan. A total of 60 spoiled fruits, 10 samples from each different fruit includingstrawberry (Fragariaananassa), orange (Citrus sinensis), papaya (Carica papaya), melon (Cucumis melo), apple (Malus domestica) and guava (Psidium guajava) were collected aseptically in sterile polyethene bag and delivered to microbiology laboratory at refrigerated temperature. Fungi were isolated and identifiedby using culturing and microscopic methods. Seventy seven fungal isolates belonging to five different genera, Aspergillus spp., Penicillium spp., Alternaria spp., Rhizopus spp., and Yeastwere isolated from spoiled fruits. Aspergillus spp. had the highest occurrence in all the fruits tested with a frequency of 40.26% followed by Penicillium spp. (24.67%), Alternaria spp. (20.78%), Rhizopus spp. (9.1%), and Yeast (5.19%). The results of this study suggest that fruits are spoiled with variety of fungi which causes great economic loss of country. In addition, isolation of pathogenic fungi in this study highlights the risk to human and animal health associated with spoiled fruits. Therefore improved preservation methods are required to prolong the shelf life of fruits and minimize the health hazard.
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... Tomato (Solanumlycopersicum) is one of the most significant horticultural vegetable crops; with a global fresh weight production of 80 million tons from a planted area of roughly 3 million hectares (Kalyoncu et al., 2005). In Nigeria, tomatoes remain the most valuable edible vegetable in terms of income from its cultivation and processing (Anyanwu and Komolafe, 2003). ...
Shelf-life extension of tomatoes (Solanumlycopersicum), okra (Abelmoschus esculentus) and eggplant (Solanum melongena) using edible coating
Article
Full-text available
  • May 2024
Post-harvest losses of fresh farm produce, especially fruits grown in Nigeria is high. This study was aimed at investigating the shelf-life extension of tomatoes, okra and eggplants stored at room temperature (29±2oC), using edible coating involving beeswax, lime and pectin. Five edible films were formulated, namely: Beeswax alone (W), pectin alone (P), beeswax and pectin (WP), beeswax and lime (WL), beeswax, lime and pectin (WLP). Uncoated fruits served as control. The proximate composition of the beeswax and the potential spoilage microorganisms of the selected fruits were determined using standard methods. The results of the proximate composition revealed the following values for carbohydrate (46.25%), lipid (38.50%), moisture (8.85%), protein (5.25%), fibre (1.02%) and ash (0.53%). The WP combination gave the best results, extending the shelf life of the tomatoes, okra and eggplants by more than 23, 21 and 11 days, respectively more than the uncoated fruits. The least effective edible coating was the WLP combination, extending the shelf life of the tomatoes, okra and eggplants by more than 7, 2 and 5 days, respectively compared with the uncoated fruits. The log10CFU/g microbial counts for bacterial and fungal isolates revealed the following ranges for tomato (3.50 to 5.89, 3.43 to 5.88), okra (3.47 to 5.86, 3.46 to 5.88) and eggplant (3.50 to 5.89, 3.49 to 5.90), respectively. The predominant bacteria and fungi were Escherichia coli (30.18%) and Aspergillus niger (23.76%), respectively. Overall, the formulations were all effective in reducing spoilage, thereby extending the shelf life of the fruits.
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... On the other hand, B. cinerea and S. vesicarium recorded a slow growth in the first two days of inoculation until the fourth day. A. alternata infected 20, 96, and 100% of tomatoes on the 2nd, 4th and 7th day, respectively. Kalyoncu et al. [55] reported the presence of A. alternata and Fusarium oxysporum in the spoilt tomato fruits. R. mucilaginosa had the lowest infection, with 16% in the first two days. ...
Antifungal Activities of Biogenic Silver Nanoparticles Mediated by Marine Algae: In Vitro and In Vivo Insights of Coating Tomato Fruit to Protect against Penicillium italicum Blue Mold
Article
Full-text available
In an attempt to reduce such decay induced by pathogenic causes, several studies investigated the effectiveness of nanoparticles (NPs) that play a vital role in saving food products, especially fruits. Current research delves into biogenic silver nanoparticles (using marine alga Turbinaria turbinata (Tt/Ag-NPs) and their characterization using FT-IR, TEM, EDS, and zeta potential. Some pathogenic fungi, which cause fruit spoilage, were isolated. We studied the impact of using Tt/Ag-NPs to protect against isolated fungi in vitro, and the influence of Tt/Ag-NPs as a coating of tomato fruit to protect against blue mold caused by Penicillium italicum (OR770486) over 17 days of storage time. Five treatments were examined: T1, healthy fruits were used as the positive control; T2, healthy fruits sprayed with Tt/Ag-NPs; T3, fruits infected with P. italicum followed by coating with Tt/Ag-NPs (pre-coating); T4, fruits coated with Tt/Ag-NPs followed by infection by P. italicum (post-coating); and T5, the negative control, fruits infected by P. italicum. The results displayed that Tt/Ag-NPs are crystalline, spherical in shape, with size ranges between 14.5 and 39.85 nm, and negative charges. Different concentrations of Tt/Ag-NPs possessed antifungal activities against Botrytis cinerea, Rhodotorula mucilaginosa, Penicillium expansum, Alternaria alternate, and Stemphylium vesicarium. After two days of tomatoes being infected with P. italicum, 55% of the fruits were spoilage. The tomato fruit coated with Tt/Ag-NPs delayed weight loss, increased titratable acidity (TA%), antioxidant%, and polyphenol contents, and decreased pH and total soluble solids (TSSs). There were no significant results between pre-coating and post-coating except in phenol contents increased in pre-coating. A particular focus is placed on the novel and promising approach of utilizing nanoparticles to combat foodborne pathogens and preserve commodities, with a spotlight on the application of nanoparticles in safeguarding tomatoes from decay.
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... are responsible for the postharvest loss of most of the fruits during storage (Matthew, 2011). The isolates in this study agreed with the findings, which revealed that seven fungal species including Aspergillus, Rhizopus, and Fusarium were identified in tomato fruits (Kalyoncu et al., 2005). In general, the fungi that cause fruit rot are toxigenic and may cause infections (Monsa, 2004). ...
Effects of Different Carbon and Nitrogen Sources on the Biomass of Molecularly Identified Fungi Associated with Fruit Rot of Tomato
Article
Full-text available
  • Dec 2022
Tomato (Solanum lycopersicum L.) fruit is an important component of the diet but pathogens are a threat to its availability. The purpose of this research work was to identify fungi associated with tomato fruit rot and study their biomass in different carbon and nitrogen sources. Four varieties of tomato were employed in this study: two local varieties (Hausa and Yoruba land races) and two improved varieties (Tropimech and Roma VF). Freshly harvested tomato fruits were collected and stored at room temperature until rot sets in. Fungi were isolated from rotted fruits using Potato Dextrose Agar. The isolated fungi were identified using macromorphological and micromorphological features. Internal Transcribed Spacer (ITS) regions of the ribosomal DNA (rDNA) of fungi were amplified and sequenced. Pathogenicity tests and physiological studies were conducted using fructose, sucrose, and starch as carbon sources and calcium nitrate, sodium nitrate, ammonium chloride, and urea as nitrogen sources. The biomass of the isolates was assessed in response to carbon and nitrogen sources. Aspergillus japonicus, Rhizopus oryzae, Curvularia geniculata, Fusarium proliferatum, and Fusarium oxysporum were isolated from all the varieties. The isolates were differently pathogenic and local tomato varieties were more susceptible to the tested fungi than improved varieties. Comparatively, the fastest mycelial growth was observed in R. oryzae (8.30cm) in the PDA medium at Day 7, followed by A. japonicus (6.60cm). The two Fusarium species grew slower. Biomass of the fungi revealed that fungi showed differential abilities in utilizing different carbon and nitrogen sources.
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... The consequence of the presence of Aspergillus is the possible contamination with mycotoxins, of which the most important are aflatoxins (B 1 , B 2 , G 1 , G 2 ), ochratoxin A, and, at to a lesser extent, fumonisins. In different studies, the presence of fungal species potentially producing mycotoxins such as A. flavus (aflatoxin, sterigmatotistin) A. fumigatus (fumitremorgin), A. niger and A. tubingensis (ochratoxin A) was detected in tomatoes, tomato paste, and sundried tomatoes (Han, Jiang, & Li, 2019;Kalyoncu et al., 2005;Kokaeva et al., 2018;Sanzani et al., 2019). Other genera that showed high frequency in our batches were Alternaria (6.8%) and Chaetomium (6.3%). ...
Cold Atmospheric plasma treatment trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity
Article
  • Oct 2022
  • FOOD CONTROL
The contamination of sun-dried tomatoes during processing can have a decisive impact on the quality of the finished product. In this study we investigated how Cold Atmospheric Plasma (CAP) under high surface power density (SPD) values can reduce fungal contamination in sun-dried tomatoes. In the application of this innovative processing method, the established “regime” for air plasma chemistry was the transition regime or NOx regime. First, we isolated and identified the mycobiota present on the tomatoes surfaces by mean of the analysis of the ITS region. The analysis revealed 32 different species, with A. niger, A. tubingensis, A. chevalieri, A. flavus, and A. alternata being the most abundant. Then, to reduce the fungal population, CAP-NOx was applied for 5, 10, 20 and 30 min on the surface of dried tomatoes. After incubation for 10 days, we observed that the antifungal effect was species and dose-dependent. In vitro investigation on the most abundant species revealed that A. chevalieri PSJ144 was the most sensitive species (almost 90%) immediately after 5 min of CAP treatment. With the increase of the exposure time up to 30 min, a strong reduction (p ≤ 0.05) of spore germination of A. alternata PSJ77 and A. tubingensis PSJ100 was observed (98 and 92%, respectively). However, spores of A. niger PSJ38 and A. flavus PSJ30 showed the highest resistance to the treatment. Moreover, the reparameterized Weibull function allowed to obtain useful information about germination kinetics as a function of time of CAP-NOx treatment, revealing that the resistance of the spores was: A. chevalieri < A. alternata < A. tubingensis < A. flavus < A. niger. In situ analyses confirmed a significant effect on natural fungal contamination by CAP-NOx treatment (76.5% of reduction), likely due to cell membrane rupture and cell death caused by plasma radicals. In addition, Pearson correlation analysis showed that spore resistance was highly correlated (p = 0.98) with their hydrophobicity. In a nutshell, our results clearly indicate that CAP-NOx treatment is an effective technique to reduce fungal contamination in sun-dried tomatoes. Among non-thermal processing methods, CAP shows promising perspectives of application in the tomato industry, to mitigate the effects of energy price rises.
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... Table 1 shows that A. flavus (33.6%) and R. stolonifer (26.8%) predominated significantly in spoiled tomato sauce cans compared to F. oxysporium and A. alternatum. Our results agree with Kalyoncu et al. (2005) and Onuorah and Orji (2015), who compared and determined the fungi associated with tomatoes and tomato pastes to confirm whether the mould content of the tomato pastes originates entirely from the tomato or the soil. Their results detected 18 species belonging to 7 fungal genera (Alternaria, Aspergillus, Fusarium, Mucor, Penicillium, Rhizopus, and Trichoderma) among 250 mould isolates determined in the tomatoes and home-made tomato pastes. ...
Potential of Ulvan Polysaccharide from Ulva lactuca as Antifungal Against Some Foodborne Fungi Isolated from Spoiled Tomato Sauce Cans
Article
Full-text available
  • Jun 2022
  • J AQUAT FOOD PROD T
The extracts from Ulva lactuca have biological and nutritional values. The protein was 48.7 mg/g dry wt, soluble carbohydrate 43.9 mg/g dry wt, insoluble carbohydrate was 223 mg/g dry wt and lipid was 18.3 mg/ g dry wt. Maximum antifungal activities of U. lactuca were observed with ulvan extract. The most predominant fungi in spoiled tomato sauce cans were Aspergillus flavus (33.6%), Rhizopus stolonifer (26.8%), and Fusarium oxysporium (22.3%). The minimal fungicidal inhibition concentration of ulvan extract against A. flavus and R. stolonifer were 10 mM and 15 mM, respectively. The colony deactivation of A. flavus and R. stolonifer by ulvan extract occurred was 91% and 89%, respectively, at 25 C after 72 h, but the deactivation occurred at 100% after 24 h at 4°C. Results affirmed the damaging effect on both tested fungal spores' walls and intercellular components. So, ulvan polysac-charide can be used as a natural preservative for raw or processed tomato sauce to increase its shelf life.
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... (Ibrahim et al., 2011;Mailafia et al., 2017). Kalyoncu, (2005) found Alternaria alternata in spoiled fruit. Ghosh, (2009) In various countries fungi are among most commonly occurring organisms on fruits and their prevalence have been recorded by various researchers (Booth, 1976;Amadi and Oso, 1996;Bukar, 2009;Akhter et al., 2009;Oyetunji et al., 2012;Sharma et al., 2013; El-Gali, (2016); Mailafia et al., (2017). ...
Fungi associated with spoiled fruits vended in local market
Article
Full-text available
  • Jan 2020
Fruits spoilage causes threat to human health and responsible for great economic loss worldwide. This study was conducted to isolate and identify fungi responsible for spoilage of fruit commonly sold in Panj Gula market, Khairpur, Sindh, Pakistan. A total of 60 spoiled fruits, 10 samples from each different fruit includingstrawberry (Fragariaananassa), orange (Citrus sinensis), papaya (Carica papaya), melon (Cucumis melo), apple (Malus domestica) and guava (Psidium guajava) were collected aseptically in sterile polyethene bag and delivered to microbiology laboratory at refrigerated temperature. Fungi were isolated and identifiedby using culturing and microscopic methods. Seventy seven fungal isolates belonging to five different genera, Aspergillus spp., Penicillium spp., Alternaria spp., Rhizopus spp., and Yeastwere isolated from spoiled fruits. Aspergillus spp. had the highest occurrence in all the fruits tested with a frequency of 40.26% followed by Penicillium spp. (24.67%), Alternaria spp. (20.78%), Rhizopus spp. (9.1%), and Yeast (5.19%). The results of this study suggest that fruits are spoiled with variety of fungi which causes great economic loss of country. In addition, isolation of pathogenic fungi in this study highlights the risk to human and animal health associated with spoiled fruits. Therefore improved preservation methods are required to prolong the shelf life of fruits and minimize the health hazard.
View
... (Ibrahim et al., 2011;Mailafia et al., 2017). Kalyoncu, (2005) found Alternaria alternata in spoiled fruit. Ghosh, (2009) In various countries fungi are among most commonly occurring organisms on fruits and their prevalence have been recorded by various researchers (Booth, 1976;Amadi and Oso, 1996;Bukar, 2009;Akhter et al., 2009;Oyetunji et al., 2012;Sharma et al., 2013; El-Gali, (2016); Mailafia et al., (2017). ...
70 | Lal et al.6663 (Print)
Article
  • Jan 2020
Sensory methodology was used to examine the effect of fat aroma on the perception of fattiness and sweetness of milk. Four samples of milk (5% fat-5% sweet, 5% fat-10% sweet, 10% fat-5% sweet and 10% fat-10% sweet) were prepared by using sucrose for sweatiness and cream for fattiness. The samples prepared were presented to twelve trained panellists. Their response was recorded and analysed by using Compusense software. Significant difference (p<0.05) was found in sweet perception, whereas, no significant difference (p>0.05) was observed in fat perception. Descriptive analysis suggested that rating of sweetness intensity rose with the increase of both sucrose and fat concentration. In contrast, rating of fat content of milk was poorly linked to fat stimulus. It was concluded that fat aroma does effect on the perception of sweetness whereas, increasing concentration of sucrose levels masked the fattiness of milk. The finding suggests that sucrose disguises the sensory attribute of fat in milk and this phenomenon can assist to describe why sweet-high fat food products are usually regarded only as carbohydrate rich foods. These findings will help food industrialist to adjust the fat content of food products since this can effect on the taste perception. Moreover, the understanding about effect of fat on the sensory properties of milk will help in developing fat alternatives for addition to fat-free milk.
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GEOSTATISTICAL ANALYSIS OF TOMATO FRUIT ROT AND DIVERSITY OF ASSOCIATED FUNGAL SPECIES
Article
Full-text available
  • Dec 2020
Tomato fruit rot caused by fungi is the most common postharvest problem. The fungi are responsible for spoilage of produce between harvest and consumption. This study analyzed the distribution of tomato fruit rot using descriptive as well as geostatistical techniques and diversity of associated fungal species. Descriptive statistics indicated that the rot incidence and severity ranged from 10.22-44.17% and 0.7 - 7.10 mm. Geostatistical techniques were used to predict the spatial dependency class. Results revealed that rot incidence data had a nugget/ sill ratio of 0.487 inferring moderate spatial dependence, whereas severity inferring weak spatial dependence with nugget/ sill ratio of 0.221. Furthermore, geostatistical analysis was also applied to examine spatial variability within-field using semivariogram and kriged maps. The maps of current study showed spatial distribution of rot incidence and severity in the study area. These digital maps will be helpful to develop pre- and post-harvest management strategies against tomato fruit rot. A total of nine fungal species were isolated from infected tomato fruit namely; Geotrichum candidum, Alternaria alternata, Aspergillus flavus, Aspergillus niger, Bipolaris, Fusarium oxysporum, Rhizopus stolonifer, Culvularia lunata and Penicillum digitatum. Aspergillus flavus was dominating species (17.02%) followed by Fusarium oxysporum (14.89%) and Alternaria alternata (12.76%), while Culvularia lunata has the least occurrence (6.38%).This study provides information about post-harvest rotting fungi of tomato to the growers, extension workers and researchers in the district Gilgit.
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Effects of soaking duration on germination and seedling growth of tomato ( Lycopersicum esculentum Mill)
Article
The effects of soaking duration on germination and seedling growth of tomato ( Lycopersicum esculentum Mill) Roma VF, UC82B and Xina varieties were investigated. The treatments consisted of three soaking durations (12, 24, 36 h) and control replicated four times in a latin square design. Results indicated significant enhancement of germination by all soaking durations except for Xina variety where 36 h treatment showed no significant difference from the control. Maximum total germination (%) was obtained under 24 h treatment for all the seed varieties. Soaking durations of 12 and 24 h enhanced growth and dry matter accumulation for both Roma VF and UC82 B. The study has demonstrated the advantages of soaking seeds in water for about 24 h prior to sowing them in the field.
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