Variation in Resistance to Fungal Attack among Tomato (Solanumlycopersicum) Fruits Varieties Sold in Gombe Metropolis, Nigeria

Sani Sale, Muhammad AuwalSadiq, Halima MohammedAbba, Muhammad Ahmad, Usman AbubakarYuguda

Abstract


Tomato is one of the major commercially cultivated fruits vegetable that is widely consumed both as fresh fruits and for making soup. Paradox to its importance and value, tomato spoils very fast after harvest due to its limited shelf life. This, in most cases, leads to huge loses both for farmers and marketers. Consequently, this research aimed at investigating the variation in resistance to fungal spoilage between local and improved varieties of tomatoes. A total of eighty (80) fresh tomato fruits of two varieties, improved (UTC) and local (Siriya), were bought from Gombe main market and allowed to deteriorate under room temperature and used in this study. A diseased portion of the infected tissue of each of the samples was cut and inoculated in petri dish containing Potato Dextrose Agar, and incubated at room temperature for 10 days. The growths were sub-cultured and viewed under mcroscope. The results showed that Aspergillus niger, Candida albicans, Aspergillusfumigatus, Rhizopus stolonifer,and Fusarium oxysperum were associated with tomato spoilage, with the frequencies of occurrence of 26, 6, 4, 2, and 4 in Siria; 13, 7, 2, 3 and 0 in UTC respectively. Pathogenicity test revealed that all fungi isolated were pathogenic and contributed to tomato spoilage. However, Siriya variety was observed to be susceptible to all the pathogens, whereas UTC showed some degree of resistance.This indicated that UTC might be better for farmers as well as marketers in terms of harvest and shelf life.


Keywords


Tomato; fungi; spoilage; variety; resistance.

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References


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