ISOLATION AND IDENTIFICATION OF FUNGAL SPECIES ASSOCIATED WITH THE SPOILAGE OF FRESH TOMATO FRUITS (A CASE STUDY OF KATSINA METROPOLIS)

Tomato contains large amount of water which makes it more susceptible to spoilage by fungi. These fungi are detrimental to human health, this study was therefore carried out to isolate and identify the fungal species associated with the spoilage of fresh tomatoes within katsina metropolis, and the aim of this research is to isolate and identify fungal species responsible for tomatoes spoilage within the area and the objectives are; to isolate and identify fungal species responsible for the tomato contermination within the area, to determine the morphological characteristics of fungal species isolate, and the sample are collected from two different market that's Central market and kofar Marusa market respectively and experiment was conduct in the Biology laboratory, Faculty of Natural and Applied Sciences, Umaru Musa Yar’adua University, Katsina. The result showed that Aspergillusniger and Fusariumoxysporum are responsible for the tomato spoilage within Katsina metropolis. Proper handling and adequate storage, facilities must therefore be employed to prolong the shelf life of tomato fruits. Good processes for preventing and controlling fungal spoilage of fresh tomatoes are recommend in order to to eliminate the problem within the area, e.g, crop rotation, soil preparation and used chemical such as fungicide, biological control, antagonistic microorganisms, sanitation of the storage and good handling.