© Global Journal Of Pure And Applied Sciences . 2001. Vol. 7 No. 1
Publisher: Bachudo Science Co. Ltd
Post-Harvest Deterioration of Irish Potato(SOLANUM TUBEROSUM L) By Micro-Organisms
N. A. Onunka, U. N. Ekwenye
KEYWORDS: Irish potato, micro organisms, growth media, temperature, relative humidity and pH.
ABSTRACT:Post harvest deterioration of Irish potato (Solmwm tubero.rnm) (L) under storage wasinvestigated in the laboratory and found to be caused by fusarium solani. This fungus is aprimary invader of the tubers and entry is through wounds arising from harvesting andhandling. A range of growth media were used nnd potnto dextrose broth supported the.growth of the organism better than potato carrot broth and Czapek dox broth. The leastgrowth was observed in Czapek dox broth. Growth of this fungus was maximum at temperature of the 30°C and relative humidityof 90%~ white 4°C was found to be best sto1·age temperature for the crop. A pH range of 2-10supported the growth of the fungus with maximum growth occurring at pH of 4.
OTHER ITEMS THAT MIGHT INTEREST YOUPost-harvest Deterioration Of Irish Potato(so/anunt Tuberosum L) By Micro-organismsPost Harvest Deterioration Of Irish Potato (solanum Tuberosum) By Micro-organismsBacterial Inhibitory Effects Of Potassium Sorbate And Retardation Of Spoilage Of Oysters (crassostrea Gasar) At Two Storage TemperaturesPredicting The Effect Of Particle Size Profile, Blanching And Drying Temperature On The Dispersibility Of Yam FlourVariability Study Of Temperature For A Tropical Station