Control of the Toxigenic Fungi Affecting Fig Fruits Quality

Embaby, E. M.; Abeer A., Faiesal; Marwa A., Younos

doi:10.21608/ejchem.2022.111742.5090

Control of the Toxigenic Fungi Affecting Fig Fruits Quality

Document Type : Original Article

Authors

¹ Plant Pathology Dept., Agricultural and Biology Research Institute, National Research Centre, Dokki, Postal Code 12622, Giza; Egypt

² Department of Basic and Applied Agricultural Sciences, Higher Institute for Agriculture Co-Operation, Shoubra EL-Kheima, Egypt.

³ Food Toxicology and Contaminants Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Postal Code 12622, Giza; Egypt

10.21608/ejchem.2022.111742.5090

Abstract

Over 25 to 30 percent loss of fruits is caused by fungal diseases. Several fungi invade and damage fig fruits and alter all the biochemical contents affecting the quality. So this study aimed to survey of mycoflora and mycotoxins affecting fig fruit quality in Egypt. Fig fruits from five different orchards in different localities in Egypt were analyzed for mycological examination and mycotoxins association. Three organic acids i. e. Ascorbic acid, Benzoic acid and Citric acid were evaluated as alternative fungicides against the selected toxigenic fungus. Four hundreds eighty fungal isolates were isolated from five different orchards of Fig fruit samples. Ten fungal species were identified. These are Alternaria alternata (Fr.) Keissler, Aspergillus niger Van Tiegh, A. parasiticus, A. flavus Link., A. terreus Thorn, Botrydiplodia theobromae, Cladosporium sp., Penicillum sp., Rhizopus stolonifer and Fusarium sp.. All tested fungi i. e. Alternaria alternata, Aspergillus flavus and A. parasiticus were found to decrease fruit quality which reduces the fruit weight (g), size (cm3), length (cm) and diameter (cm3), total soluble solids (TSS %), and increase the moisture percent of tested samples. Only five isolates of A. parasiticus gave a positive reaction for aflatoxins production. It could be concluded that, all tested organic acids substrates used i.e. Ascorbic acid, Benzoic acid and Citric acid (as an alternative fungicide) had antifungal effects against A. parasiticus which were able to reduce significantly the disease incidence of fig fruits compared with untreated control.

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