Sky Journal of Food Science Vol. 5(5), pp. 031-035, August, 2016, Available online http://www.skyjournals.org/SJFS

©2016 Sky Journals

 

Full Length Research Paper

Biochemical changes induced by rot fungi of Avocado pears (Persea gratissima

Chukunda F. A.1* and Obinna-Echem, P. C.2

 

1Department of Forestry and Environment, Faculty of Agriculture, Rivers State University of Science and Technology, Port Harcourt, Nigeria.
2Department of Food Science and Technology, Faculty of Agriculture, Rivers State University of Science and Technology, Port Harcourt, Nigeria.

 

*Corresponding author. E-mail: Onyifrank2002@yahoo.com.
 

Accepted 2 September, 2016

 

Abstract

The biochemical analyses of Avocado fruits obtained from the rainforest ecosystem of Rivers State, Port Harcourt was carried out to investigate changes that occurred in the nutrients content of the fruits inoculated with rot fungi. Results revealed that infected fruits had significant increase (P ≤ 0.05) in protein content (28.9 - 42.8%) as compared to the control (uninfected), lipids (20.4 – 30.5%), and sugar (20.5 – 30.7%). In the contrary, there was significant reduction (P ≤ 0.05) in carbohydrates (28.6 - 8.5%). Mycelial growth of test fungi in potato dextrose agar (PDA) amended with 20, 60, 100% extracts of Ocimum gratissimum significantly reduced the fungi mycelial growth as compared with PDA (0%), medium lacking the extract. Therefore, this research work holds promise for the use of fungi to increase the protein, lipids and sugar contents of avocado which probably would be good for human consumption. Botanical an alternative means of protecting our fruits from pathogen invasion. Besides, it will help farmers achieve clean and green fruit harvest.

 

Key words: Potato Dextrose Agar (PDA), Ocimum gratissimum, mycelia growth, avocado pear.

 

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