COMPARATIVE ISOLATION AND CHARACTERISATION OF FUNGAL SPECIES ASSOCIATED WITH SPOILED TOMATOES FROM SELECTED MARKETS IN THE NORTHERN REGION OF GHANA

Abstract

Tomato is a common vegetable that is known to be susceptible to fungal spoilage due to its high-water content. Fungi which are mostly associated with food spoilage produce mycotoxins which can be detrimental to human health when consumed. This study isolated and characterised fungal species associated with tomatoes obtained from four major Markets in the Northern Region of Ghana: Kumbungu, Tolon, Savelugu, and Nanton. A total of 40 samples of tomatoes were purchased from the four markets (ten from each market). The tomatoes were then left for a five-day period under sterile condition to deteriorate. Morphological studies revealed the fungal members of the genus Aspergillus, Mucor, Absidia and Rhizopus species. The percentage occurrence of the various isolates shows Rhizopus species was the most dominant (57.50%), and the least was Absidia species (7.50%). Also, tomatoes from Tolon Market recorded the highest level of fungal isolates (32.10%) while tomatoes from the Savelugu market had the lowest (18.87%). Some of the isolated fungi are associated with mycotoxins production which has serious health implications for humans and animals. Hence, proper care, handling, and storage facilities should be employed to prevent tomato spoilage and prolong the shelf life.