Impact of physical and chemical factors on fungal contamination causing vegetable rots and their prevention under in vitro conditions
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Authors
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SAGEETA GUPTA*, RASHMI AGGARWAL, SAPNA SHARMA and SAGAR BANERJEE
Abstract
Various microorganisms contaminate vegetables during harvest, storage, transport and marketing. Fungal contamination dominates especially those producing mycotoxins thereby reducing their market value. These mycotoxins also enter the food chain affecting human and animals. In present investigation the effect of temperature, incubation period, pH, carbon & nitrogen sources and different chemicals had been studied on fusarial growth and zearalenone production in vitro conditions by potential strain of Fusarium equiseti (Cords.) Sacc isolated from pointed gourd. Storage period, temperature and pH had promoted toxin elaboration and mycelial growth largely. The rate of mycelial growth was maximum between 10 to 13 days (0.28 g/day), which drastically declined between 16 to 20 days (0.03 g/day). Zearalenone accumulation showed cumulative effect with increasing temperature and attained maximum value at 30° C, when 7.93 and 11.42 ppm zearalenone recorded in filtrate and mycelium respectively. The maximum rate of mycelial growth (0.5 g/0.1 pH) occurred between 7 to 7.4 pH, while maximum toxin (9.90 ppm) was produced at 7.8 pH. Polysaccharides, supported only 1.5 ppm toxin (raffinose) as compared to monosacchrides 5.16 ppm toxin (mannose) in culture filtrate. Nitrogen source NH4 NO3 and NaNO2 supported only 0.71 and 0.92 ppm toxin, while KNO3 induced 5.71 ppm in filtrate. Benalate and bavistin (carbendazim) completely inhibited toxin production at 200 ppm, while tetracycline showed 62.71% inhibition at 50 ppm concentration.
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