Fungal food spoilage of supermarkets' displayed fruits

Research (Published online: 29-11-2019)

27. Fungal food spoilage of supermarkets' displayed fruits

Iman Saleh and Roda Al-Thani

Veterinary World, 12(11): 1877-1883

ABSTRACT

Background and Aim: Post-harvest fungal infection of fruits and vegetables is mainly caused by fungal pathogens that can be harmful to both human and animals as they produce mycotoxins, post-harvest diseases in fruits and vegetables are a serious problem that results in the loss of a large percentage of crops reaching 50% in some fruits. This study aims at screening the post-purchasing shelf-life of four highly consumed fruits and vegetables and at identifying the fungal strains behind their spoilage in Qatar.

Materials and Methods: Fruits and vegetables were collected from the market to study their post-purchasing shelf-life and to identify the fungal types involved in samples rotting. Factors that affect samples' shelf-life were also analyzed.

Results: A total of 73 fungal isolates were isolated and identified, with the highest percentage of Penicillium (21.9%) followed by Rhizopus (17.8%). Interestingly, many mycotoxins producing and diseases inducing fungi were identified in this study; this includes Rhizopus, Aspergillus, Penicillium, Alternaria, Fusarium, Cladosporium, Botrytis, Geotrichum, and Colletotrichum. Statistical analysis shows that different fruits have significantly different shelf-life and different predispositions for spoilage. In many cases, a strong relationship was shown between the fungal types isolated and the country of origin of the fruit. Finally, the price of the commodity did not have a significant effect on its contamination level nor did the market from which the sample was purchased. This indicates that the fruit displaying methods in Qatar do not affect their contamination level.

Conclusion: The study is among the first reports about fungal types involved in fruits and vegetables rotting in Qatar and it highlights the strong link between spoiling fungi and their country of origin.

Keywords: country of origin, fungi, post-harvest, shelf-life, spoilage.