ISOLATION, IDENTIFICATION AND CHARACTERIZATION OF MOST PREDOMINANT FUNGI RESPONSIBLE FOR THE SPOILAGE OF TOMATO

Tomatoes are a widely consumed fruit, highly prone to fungal contamination, leading to significant post-harvest losses. The objective of this study was to isolate, identify, and characterize the most predominant fungi responsible for the spoilage of tomatoes. Freshly harvested tomatoes exhibiting visible signs of fungal decay were collected from local markets and farms. Standard microbiological techniques, including surface sterilization, plating on selective media, and incubation, were employed to isolate the fungi. Morphological and identification methods, such as macroscopic observation. The results revealed several fungal species, with Aspergillus niger, Penicillium expansum, Fusarium oxysporum, and Rhizopus stolonifer being the most predominant. These fungi were characterized based on their growth patterns, spore morphology, and mycelial features. The study also highlighted the optimal environmental conditions for the growth of these fungi, such as temperature and humidity, and their potential impact on tomato quality and shelf life. Understanding the key fungi responsible for spoilage can assist in the development of more effective storage and handling practices, as well as the implementation of antifungal treatments to reduce post-harvest losses.