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Fungi Associated with Post-Harvest Diseases of Different Species of Ripe Paw Paw (Carica Papaya)
Subject area: Biological & Medical Sciences · Area of research: Plant Science and Biotechnology
DOI: https://doi.org/10.64388/IREV9I6-1713165
Abstract
The aim of this work is to determine the fungi associated with post-harvest diseases of different species of ripe paw paw (Carica papaya). In this study, the fungi associated with post-harvest diseases of different species of ripe paw paw, the result shows the total heterotrophic count of fungi isolated from ripe paw paw shows the fungal count ranges from 1.6?105 to 5.0?105cfu/g. The frequency of occurrences of fungi associated with ripe paw paw showed that of the three fungi species isolated from samples, Rhizopus sp. 6(40%) is the most predominant followed by Penicillium sp. 5(33.3%) and Aspergillus spp. 4(26.7%). It is advisable that ripe paw paw should be disposed instead of being consumed since its consumption could be detrimental to health. In addition, food handlers on our market should handle food product with care by practicing proper hygiene in the market environment, by using clean water to wash food products to avoid contamination by micro-organisms present in the water.
How to cite this paper
@article{1713165,
author = {Dr. Nwagbara Evaristus Chinedu},
title = {Fungi Associated with Post-Harvest Diseases of Different Species of Ripe Paw Paw (Carica Papaya)},
journal = {Iconic Research And Engineering Journals},
year = {2025},
volume = {9},
number = {6},
pages = {2310-2313},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1713165.pdf},
abstract = {The aim of this work is to determine the fungi associated with post-harvest diseases of different species of ripe paw paw (Carica papaya). In this study, the fungi associated with post-harvest diseases of different species of ripe paw paw, the result shows the total heterotrophic count of fungi isolated from ripe paw paw shows the fungal count ranges from 1.6?105 to 5.0?105cfu/g. The frequency of occurrences of fungi associated with ripe paw paw showed that of the three fungi species isolated from samples, Rhizopus sp. 6(40%) is the most predominant followed by Penicillium sp. 5(33.3%) and Aspergillus spp. 4(26.7%). It is advisable that ripe paw paw should be disposed instead of being consumed since its consumption could be detrimental to health. In addition, food handlers on our market should handle food product with care by practicing proper hygiene in the market environment, by using clean water to wash food products to avoid contamination by micro-organisms present in the water.},
month = {December},
doi = {https://doi.org/10.64388/IREV9I6-1713165}
}