Download complete project materials on Isolation And Identification Of Various Fungi Responsible For Potatoes Spoilage
CHAPTER ONE
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1.0 INTRODUCTION
Background of the Study
Irish Potato is a tuber crop which belongs to a species of plant known as Solanum tuberosum belonging to the salanaceae family. It is related to the poisonous night shade family. The potatoes originated from the high land (Plateau) of Peru and Bolivia (Indian). It was grown by the means and confirms to dominate life in the Andean region of South Africa.
It was later introduced to Europe and in England in 1586. From Europe, it spread to other parts of the world. The Irish people were the first to recognize potatoes as a staple food and started growing in it in 17th century the name Irish Potatoes. (Andrivon, 1996)
It grown as summer crops while the plains is a winters and annual crop under cultivation. The leaf is green in color between the growing stage and yellow or black color leaf when it matures and due for harvest. It grows best in climate were cool might alternate with warm days especially during the period of tuber formation.
It requires a growing temperature of 15-20oC and well distributed rainfall of 3-4 months and it needs a porous well drained soil for growth. (Fry and Godwin, 1997). It is grown (cultivate) in Nigeria, particularly in Plateau State because of the climatic condition of the area, although not all part of Plateau State is suitable.
Based on research, it is only grown in the control part and some of the Northern area of the State, in the central part such Local Governments are Mungu, Bokos, and Jos North Local Government of the State.
The sprouted tuber is planted 10-15cm deep in shallow French space 60-70cm apart with 25cm between plants. They are lightly covered with soil and irrigated, the trenches is necessary when the stem are 10-15cm in height to ensure that the tuber develop in loose soil and to prevent exposure to light which turns the tuber green and then unfit for human consumption. Nitrogen and potash may be applied as surface dressing over 20-30 days until the tuber is formed. (Clound hourz et. al; 2003)
The cultivation of potatoes is of great importance in densely population especially in under developed Countries, because it maintains life through supply of cheap food energy.
Freshly dug potatoes contains 78-80% water, 14-18% starch, 2% protein, 1% fat, and 0.9% ash, with some sugar, organic acid, amino-acid and Vitamins.
The nutritional or biological value of protein contains substantially more of the amino acid except Irish Potatoes. (Powelson and Inglis, 1998)
Potatoes contains appreciable amount of Vitamin B such as niacin, thiamine, riboflavin and pyridoxine. Potatoes are more excellent source of Vitamin D. one medium sized baked potatoes yield 20mg of Vitamin C, or about 33% of the 60mg which is the recommended allowance for human per day. (McGraw Hill, 2004)
On National basis, potatoes contribute more Vitamin C, to the United States food supply than any other major food. The inorganic constituent of mineral of potatoes are predominantly phosphorous, sulphur, potassium, magnesium and calcium iron is present insufficient quantity for potatoes to be a good nutritional source of this mineral. Sodium content is low rendering potatoes a good food. For those individuals that requires a low sodium diet. (McGraw Hill, 2004)
As the production and consumption of potatoes increase, there is a need for greater protection against spoilage organism (fungi) by re-examining the various diseases of potatoes and isolating the spoilage organism in order to boast the productivity and storage measure.
1.1 STATEMENT OF PROBLEM.
Fungi are group of diverse and wide spread unicellular and multicellular Eukaryotic microorganism. No one is sure how the fungi originated, through some mycologists believe that the fungi arose from the algae and became parasite when they lost their Chlorophyll.
Fungi has great economic importance to man, some of them are parasite of plants and animals and the saprophytic species are important in the decomposition of food materials and other things. (Fry and Godwin, 1997)
Fungi destroys both planted and pest harvest Irish potatoes. Some of the fungi diseases of potatoes are, Rhizoctionia Solani which affected only the plant causes characteristic sign on potatoes tuber called black scarf in which black sclerotic occur on the tuber surface. (D’Arcy and Eastbum, 2000)
The most important fungus disease of potatoes is the mildew which attack both harvested and unharvested potatoes (Grolier, 2004). This is called late blight potatoes (phytophthora infestans). Early blight is another disease of potatoes causes by alternaria solani. Others include powdery scab caused by spongrospora. High temperature and heat hastens the spoilage of potatoes.
High temperature means quicker spoilage that is, it causes break down by fungi resulting to hasten its spoilage. Injuries such as cut puncture on the potato also make it easily for fungi to cause spoilage since potatoes contain about 78-80% water and are completely used up by fungi and the potatoes breakdown and decay. Fungi infection on potatoes results to its complete deterioration and hence great lose.
1.2 JUSTIFICATION OF THE STUDY
The significance of this research is to identify and isolate the fungi responsible for the spoilage of Solanum tuberosum (Irish potatoes) and to enhance the productivity of the potatoes for human consumption, and also to educate the farmers on how the fungi affect their crop, and find the ways out for prevention measure. Finally to enlighten the consumers against consuming poisonous fungi from Irish Potatoes.
1.3 SCOPE OF STUDY
The specimens are to be collected from three (3) different markets in Kaduna State, in Nigeria where Irish Potato is highly sold. These markets include Sabo market, Kakuri market and Station market.
1.4 AIM AND OBJECTIVE
The aim of this project is to study the role play by various fungi on potato spoilage.
OBJECTIVES
- To isolate and identify the fungi responsible for potatoes spoilage.
- To examine the extensive parameters that affects the susceptibility of potatoes fungal spoilage.
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