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פותח על ידי קלירמאש פתרונות בע"מ -
Identification and Toxigenic Potential of Fungi Isolated from Capsicum Peppers
Year:
2019
Authors :
סדאסיוואן, סודרסאן
;
.
סולנקי, מנוג' קומאר
;
.
סיונוב, אדוארד
;
.
Volume :
7(9)
Co-Authors:

Gabriel Kojo Frimpong, Adedotun Adeyinka Adekunle, Oluwatoyin Temitayo Ogundipe - Department of Botany, University of Lagos, Akoka 100213, Lagos, Nigeria

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Capsicum peppers are among the most popular horticultural crops produced and consumed worldwide. This study aimed to assess the occurrence of spoilage fungi responsible for post-harvest losses in the most common varieties of Capsicum peppers collected from retail markets in Nigeria and Ghana. Forty fungal isolates belonging to 7 families, 8 genera, and 17 species were identified on the basis of morphology, culture characteristics, and DNA sequencing of the internal transcribed spacer (ITS) region. Aspergillus spp. (42.5%), Fusarium spp. (22.5%), and Colletotrichum spp. (15%) were found to be the predominant fungal pathogens. Furthermore, potential ability of the isolated mycotoxigenic fungi to produce some major mycotoxins was analyzed using high-performance liquid chromatography (HPLC). Among the 22 isolates analyzed, 11 strains belonging to the genera of Aspergillus, Fusarium, and Penicillium were found to be able to produce mycotoxins, such as aflatoxin B1, gliotoxin, deoxynivalenol, and citrinin. A better understanding of the role of fungal contaminants in pepper fruits, especially the prevalence of mycotoxigenic fungi and their associated mycotoxigenic potential, will assist in the development of management strategies to control mycotoxin contamination and to reduce toxicological risks related to pepper consumption by humans and animals.

Note:
Related Files :
Capsicum
HPLC
Mycotoxins
Pepper
Spoilage
spoilage fungi
עוד תגיות
תוכן קשור
More details
DOI :
10.3390/microorganisms7090303
Article number:
0
Affiliations:
Database:
PubMed
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
44610
Last updated date:
02/03/2022 17:27
Creation date:
04/11/2019 10:31
Scientific Publication
Identification and Toxigenic Potential of Fungi Isolated from Capsicum Peppers
7(9)

Gabriel Kojo Frimpong, Adedotun Adeyinka Adekunle, Oluwatoyin Temitayo Ogundipe - Department of Botany, University of Lagos, Akoka 100213, Lagos, Nigeria

Identification and Toxigenic Potential of Fungi Isolated from Capsicum Peppers

Capsicum peppers are among the most popular horticultural crops produced and consumed worldwide. This study aimed to assess the occurrence of spoilage fungi responsible for post-harvest losses in the most common varieties of Capsicum peppers collected from retail markets in Nigeria and Ghana. Forty fungal isolates belonging to 7 families, 8 genera, and 17 species were identified on the basis of morphology, culture characteristics, and DNA sequencing of the internal transcribed spacer (ITS) region. Aspergillus spp. (42.5%), Fusarium spp. (22.5%), and Colletotrichum spp. (15%) were found to be the predominant fungal pathogens. Furthermore, potential ability of the isolated mycotoxigenic fungi to produce some major mycotoxins was analyzed using high-performance liquid chromatography (HPLC). Among the 22 isolates analyzed, 11 strains belonging to the genera of Aspergillus, Fusarium, and Penicillium were found to be able to produce mycotoxins, such as aflatoxin B1, gliotoxin, deoxynivalenol, and citrinin. A better understanding of the role of fungal contaminants in pepper fruits, especially the prevalence of mycotoxigenic fungi and their associated mycotoxigenic potential, will assist in the development of management strategies to control mycotoxin contamination and to reduce toxicological risks related to pepper consumption by humans and animals.

Scientific Publication
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