Decay of GuavaFruit (Psidium guajava Linn.) Quality Caused by Some Mold Fungi

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Published: Mar 15, 2015
Keywords:
Guavarotted fruits Fungi Mycotoxins Fruit quality

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Embaby, E. S. M.
Plant Pathology Dept., National Research Centre, Cairo, Egypt
Korkar, H. M.
Higher Institute for Agricultural Cooperation, Egypt

Abstract

Guava (Psidium guajava Linn.) is a very popular fruit; it is generally a good source of lycopene, beta-carotene, vitamin C, protein, fat, carbohydrate, fibers, minerals, vitamin B & B2 and is an excellent source. Also, Guava is one of the most liked fruit items in Egypt and has its own economical importance. The most important causal agent responsible for the post–harvest diseases of Guava, are the fungi. These microorganisms invade the fruit and cause considerable damage at the post–harvest stage, during transit, storage and transportation to the market. The isolation of post harvest pathogen from diseased guava fruits resulted that, one hundred and eighty fungal colonies were isolated from three different Governorates (Localities), in Egypt i. e. Beheira (44.44%), El-Sharkia (38.89%) and Qualubia (16.67%). Four fungal genera belonging to six species were identified. These are Aspergillus (A. flavus (26.67%), A. niger (7.78%) and A. parasiticus (3.33%), Botryodiplodia theobrome(17.22%), Fusarium oxysporum (2.22%) andRhizopus stolonifer which was higher fungal frequency (42.78%). Aflatoxins were detected with Aspergillus parasiticus only. Aflatoxin G1 wasdetectedwith isolate No. 8 A. parasiticus from Qualubia samplewhich record 0.548ng/ml. While isolate No. 10 from Beheira sample gave higher aflatoxins AFB1 and AFG1 which recorded 0.163 ng/ml and 0.296 ng/ml respectively. All tested fungi i. e. A.  flavus, A. parasiticus, B.  theobrome, F.  oxysporum and R.  stolonifer were found to be decreased all determined of physical and chemical properties i.e. fresh weight (g), total soluble solids (TSS%), total titratable acidity (TA%), TSS/TA ratio % and Ascorbic acid (mg/100g of fruit weight) compared with un-infected Guava fruits.Increasing reduction as well as percentage ofloss and decreased postharvest shelf life on marketable period by all tested fungi with increasing the storage period from one to two weeks.

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Embaby, E. S. M., & Korkar, H. M. (2015). Decay of GuavaFruit (Psidium guajava Linn.) Quality Caused by Some Mold Fungi. International Journal of Agricultural Technology, 11(3), 713–730. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/6344
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Vol. 11 No. 3 (2015): March
Section
Original Study
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