ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH SPOILED TOMATOES IN SELECTED MARKETS IN LOKOJA METROPOLIS

Tomatoes (Solanum lycopersicum L.) are one of the most consumed vegetables globally due to their nutritional and economic value. However, their high moisture content and delicate skin make them highly perishable, especially in tropical regions where poor handling and storage conditions predispose them to rapid spoilage. This study was carried out to isolate and characterize fungi associated with spoiled tomatoes collected from selected markets within Lokoja metropolis, Kogi State, Nigeria. A total of fifty spoiled tomato samples were randomly obtained and transported under aseptic conditions to the laboratory for analysis. The samples were surface sterilized, cut into small portions, and inoculated onto Sabouraud Dextrose Agar (SDA) plates. Incubation was done at 28 ± 2 °C for 5–7 days, after which distinct fungal colonies were purified by sub-culturing. Macroscopic and microscopic features such as colony morphology, hyphal structure, spore type, and arrangement were used for identification with reference to standard mycological keys. The isolated fungi included Aspergillus niger, Rhizopus stolonifer and Penicillium spp., with A. niger being the most frequently occurring species across all sampled markets. These organisms are known to cause postharvest deterioration through enzymatic degradation of tomato tissue, leading to significant economic losses. The presence of mycotoxigenic species such as Aspergillus also poses potential health risks to consumers. This study underscores the need for improved handling, storage, and preservation strategies to reduce fungal contamination and postharvest losses of tomatoes in Lokoja metropolis. Further research should explore effective biocontrol measures and safer storage technologies to mitigate spoilage.