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.


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