FUNGI AND BACTERIA SPOILAGE OF TOMATOES

BY
who
LCU/UG/16/1156

A Research project Submitted to the Department of Microbiology,

Faculty of Science, Lead City University, Ibadan.

In Partial Fulfillment of the Requirements for the Award of Bachelor of

Science (B.Sc) in Microbiology, Lead City University, Ibadan, Oyo State.

January, 2018.
 Chapter One

Introduction

1.1 Background of the study

Disease fungi take their energy from the plants on which they live. They are responsible for a

great deal of damage and are characterized by wilting, scabs, moldy coatings, rusts, blotches and

rotted tissue.

Fungi constitute the largest number of plant pathogens which are responsible for a range of

serious plant diseases. Most vegetable diseases are caused by fungi. They damage plants by

killing cells and/or causing plant stress. Sources of fungal infections are infected seed, soil, crop

debris, nearby crops and weeds. Fungi are spread by wind and water splash, and through the

movement of contaminated soil, animals, workers, machinery, tools, seedlings and other plant

material. They enter plants through natural openings such as stomata and through wounds caused

by pruning, harvesting, hail, insects, other diseases, and mechanical damage.

Some of the fungi are responsible for foliar diseases – Downy mildews; Powdery mildews; and

White blister are some of the highly prevalent foliar diseases. Other fungi – Clubroot; Pythium

species; Fusarium species; Rhizoctonia species; Sclerotinia and Sclerotium species – are

soilborne diseases.

Spoilage refers to any change in the condition of sodium, potassium, calcium, magnesium and

trace food in which the food becomes less palatable, or even elements like iron, copper, Zinc and

Dietary fibers [2]. toxic, these changes may be accompanied by alteration in The Deep red

coloration of ripened tomato is due to the taste, smell, appearance or texture [5]. Numerous

microbial presence of lycopene, a form of B-carotenoid pigment and defects (Signs and

Symptoms) of tomatoes are characterized by the type of micro-organism responsible for the
deterioration, in the process of infection in the case of fungal invasion follows the development

of fungal penetrating structure. The colonization process involves the ability of the micro-

organism to establish itself within the produce [6]. Susceptibility of tomato to microbial

colonization is due to its differential chemical composition such as high level of sugar, low pH

(4.9-6.5) and its high water activity (p>0.99) which favors the growth of micro-organism in

tomato is recognized as a source of potential health hazard to man and animals, this is due to

their production of toxins which are capable of causing disease like respiratory infection,

meningitis, gastroenteritis, diarrhoea in man following ingestion [7]. The contamination of

tomato by micro-organism could be as a result of poor handling practices in the tomato

production chain, storage condition, distribution, marketing practices and transportation

Some fungal diseases occur on a wide range of vegetables. These diseases include Anthracnose;

Botrytis rots; Downy mildews; Fusarium rots; Powdery mildews; Rusts; Rhizoctonia rots;

Sclerotinia rots; Sclerotium rots. Others are specific to a particular crop group, e.g. Clubroot

(Plasmodiophora brassicae) in brassicas, Leaf blight (Alternaria dauci) in carrots, and Red root

complex in beans.

Several tomato diseases and disorders cause leaf spots and fruit rots. Typically, these diseases do

not kill the plants, but they can lead to significant yield and quality losses. Many disease-causing

microorganisms can survive in plant debris, on seed, or in the soil.

The diagnostician must have very good observation skills, and he or she also needs to be a good

detective. It is important to keep an open mind until all of the facts related to the problem can be

collected. The possibility of multiple causal factors must also be considered. Control measures

depend on proper identification of diseases and of the causal agents. Therefore, diagnosis is one

of the most important aspects of a plant pathologist's training.

Many cultural practices can be modified to manage the occurrence, intensity or severity of plant

diseases. These include selection of suitable growing sites for the crop, adequate tillage to bury

pathogen-infested plant residues, rotation to non susceptible crops, selecting pathogen-free

planting stocks, orientation of plantings to improve exposure to sun and air currents, pruning and

thinning to eliminate sources of infection and improve aeration in and around susceptible plants,

water management on both plants and in soil, adequate nutrition, proper cultivation to improve

root growth and avoid plant injury, and sanitation procedures to eliminate sources of inoculum.

Biological control involves the use of one living organism to control another, and this

management technology has received much attention in recent times. However, the number of

biological agents registered for use is relatively small, success has been limited, and application

has been largely restricted to intensively managed, high value crops such as greenhouse plants.

Objective of the study

Without proper identification of the disease and the disease-causing agent, disease control

measures can be a waste of time and money and can lead to further plant losses. Proper disease

diagnosis is therefore vital.

The main objective of the research is to investigate effect of fungi and bacteria spoilage of

tomatoes while other objectives is

i. To determine the microbial agents involved in tomatoes spoilage.

ii. To determine the microbial purity of fresh healthy intact tomatoes.

Statement of the problem

Diseases are a major limiting factor for vegetable that cause serious yield reduction leading to

severe economic losses. Fungi enter plants through natural openings such as stomata and through

wounds caused by pruning, harvesting, hail, insects, other diseases, and mechanical damage.

Tomato diseases are rarely fatal if you take management steps in a timely manner. It is important

to catch any disease early, before it spreads to all of your tomato plants and possibly other plants

in the same family, such as potatoes, eggplants, and peppers. Some diseases affect the foliage,

while others attack the fruit.

Some tomato disease pathogens are fungal organisms while others are bacterial or even

viral. Different regions of North America are affected by different tomato pathogens, and rates of

infection are dependant on many factors, including wind patterns, temperature, humidity, varietal

resistance, and plant health, to name just a few. It’s important to remember that tomato plants

that are healthy and properly cared for will often show more resistance to tomato plant disease,

so ensuring your tomato crop has ample moisture and healthy, fertile soil is a must.

Significance of the study

Tomato (Lycopersicon esculentum) is a perishable vegetable widely cultivated and

consumed worldwide [1, 2]. It is rich in nutrients, vitamins, dietary fibres, and

phytochemicals [3–5]. It is known to be a very profitable crop that provides high returns

for small scale farmers in most developing countries [6]. Due to its nutritive value, taste,

affordability, and accessibility, there has been an increase in demand by consumers [7].

However, isolation and identification of microorganisms that are associated with spoilage

of tomatoes have gained some research focus [8].

In most developing countries, microbial infestation of tomatoes can occur during the

harvesting period, postharvesting, handling, storage, transportation, and processing by

customers [9, 10]. Baiyewu et al. [11] have also reported that another means of bacterial

contamination is by exposing them on benches and baskets in the open markets for

customers. The proliferation of bacteria more especially in damaged tomatoes could be

considered to be more harmful when such contaminated tomatoes are consumed in

improperly cooked food [2].

Some studies have been carried out on bacteria associated with tomatoes and tomato

products in some countries. A study carried out by Ajayi [12] in the United State has

revealed that Clostridium sp., Staphylococcus sp., and Bacillus sp. were predominant

bacteria isolated from both canned and raw tomatoes. In India, a study carried out on

tomato puree revealed the presence of Klebsiella sp., Proteus mirabilis, Vibrio sp., and

Pseudomonas sp. [13]. In Nigeria, Wogu and Ofuase [14] isolated Bacillus

subtils, Klebsiella aerogenes,Pseudomonas aeruginosa, Salmonella typhi, Proteus

mirabilis, and Staphylococcus aureus from spoilt tomatoes in Benin City. A similar study

also revealed high levels of Staphylococcus sp. (22.5%), Bacillus sp. (20%),

andEscherichia coli (15%) in Lagos State, Nigeria [15]. This study aimed to isolate and

identify pathogenic bacterial and fungi agents associated with different grades of raw

tomatoes (fresh and spoilt) sold in three central markets in Ibadan Markets.
Reference

1. References with Helpful Color Illustrations of Plant Diseases

Blancard, D. 1994. A Colour Atlas of Tomato Diseases - Observation, Identification and Control.

Manson Publishing Ltd., London

2. Gabor, B., and Wiebe, W. eds. 1997. Tomato Diseases - A practical guide for seedsmen, growers

and agricultural advisors. Seminis Vegetable Seeds, Inc. Saticoy, CA.

3. Howard, R. J., Garland, J. A., and Seaman, W. Lloyd. eds. 1994. Diseases and Pests of Vegetable

Crops in Canada. Published by the Canadian Phytopathological Society and Entomological

Society of Canada. Ottawa, Canada.

4. Jones, J. B., Jones, J. P., Stall, R. E., and Zitter, T. A. eds. 1991. Compendium of Tomato

Diseases. APS Press, St. Paul, MN. (under revision, available 2008)

5. Koike, S. T., Gladders, P., and Paulus, A. O. 2007. Vegetable Diseases - A Color Handbook.

Academic Press, San Diego, CA.

MacNab, A. A., Sherf, A. F., and Springer, J. K. 1983. Identifying Diseases of Vegetables. The

Pennsylvania State University, University Park, PA.

6. Snowdon, A. L. 1991. A Colour Atlas of Post-Harvest Diseases and Disorders of Fruits and

Vegetables. Volume 2: Vegetables. CRC Press Inc. Boca Raton, FL.