FUNGI SPECIES ASSOCIATED WITH ORANGE FRUIT

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FUNGI SPECIES ASSOCIATED WITH ORANGE FRUIT

Abstract:

This study investigates the diverse fungi species associated with orange fruit, aiming to provide insights into the fungal communities inhabiting this economically significant fruit. Samples of orange fruit were collected from various locations, and fungal isolates were cultured and identified using molecular and morphological techniques. The research revealed a rich fungal diversity associated with orange fruit, encompassing various genera and species. Dominant fungal groups included Ascomycota, Basidiomycota, and Zygomycota. Additionally, several fungal pathogens and potential spoilage organisms were identified. The findings contribute to the understanding of the fungal ecology of orange fruit, emphasizing the importance of monitoring and managing fungal populations to enhance fruit quality and safety in the agricultural and food industries.

Chapter One:

Introduction

1.1 Background of the Study

Orange fruit (Citrus sinensis) holds significant economic and nutritional importance worldwide. While oranges are a valuable source of vitamins and antioxidants, they are susceptible to various biotic factors, including fungi. Fungi play a crucial role in the ecological dynamics of fruit, influencing both postharvest quality and safety. Understanding the diversity and dynamics of fungal species associated with orange fruit is essential for effective agricultural and postharvest management.

Fruits and vegetables are very important and have high dietary and nutritional qualities. Consumption of fruit and vegetable products has dramatically increased by more than 30% during the past few decades (Barth et al., 2009). They are good sources of nutrients for growth, repair and control of body processes as most of them contain sugar, vitamins, mineral elements and small quantities of protein and oil (Zubbair, 2009). Citrus sinensis, also known as sweet orange, is the most popular of the citrus fruits. It is widely cultivated in most regions of the world (Muhammad et al., 2013). Oranges form a rich source of vitamin C, flavonoids, phenolic compounds and pectins. The main flavonoids found in citrus species are hesperidine, narirutin, naringin and eriocitrin (Ghasemia et al., 2009). Just one orange provides 116% of the daily requirement for vitamin C. Vitamin C is the primary water-soluble antioxidant, which prevents free radical generation in the body and damage to the tissues in the aqueous environment both inside and outside cells (Milind and Diev, 2012). Drinking of orange juice without salt and sugar is associated with reduced severity of inflammatory conditions, like asthma, osteo-arthritis, and rheumatoid arthritis. Vitamin C is also necessary for the proper functioning of immune system. Vitamin C is good for preventing cold, cough and recurrent ear infections (Guanieri et al., 2007). These losses are due to many factors, among which postharvest fungal diseases are considered as principal cause. Sweet orange are vulnerable to post-harvest diseases. It was observed in previous studies, that the extent of damage varied from 29.9 to 43.8% in sweet orange and 25.5 to 36.8% in acid lime (Reddy et al., 2008). Studies have shown that oranges have been found to protect the moderate consumer against cardiovascular diseases (Milind and Diev, 2012), possess anti-carcinogenic properties (Tanaka et al., 1997), reduce the risk of kidney stones (Honow et al., 2003), possess anti-ulcer properties (Simon et al., 2003), antianxiety effect (Fsaturi et al., 2010), anti-typhoid activity (Vivek et al., 2010), antibacterial activity (Milind and Diev, 2012) and antifungal activities (Neeta and Abhishek, 2008) amongst the many medicinal uses.

The improper handling, packaging, storage and transportation may result in decay and growth of microorganisms, which become activated because of the changing physiological state of the fruits and vegetables (Wilson et al., 1991). Fruit, due to their low pH, higher moisture content and nutrient composition are very susceptible to attack by pathogenic fungi, which in addition to causing rots, may also make them unfit for consumption by producing mycotoxins (Moss, 2002). The principle of spread of fungal infection in fruits supports that a single infected orange fruit can be the source of infection to other orange fruits during storage and on transit (Jay, 2003). Soil-infesting fungi and bacteria that cause loss of fleshy tissue typically infect plants at the time of or just before harvesting. Infection may occur, however, during post-harvest handling or storage. Common air molds such as Penicillium species may gain entry into the susceptible tissue and cause loss during packaging. Penicillium digitatum and Penicillium italicum causes green and blue mold diseases respectively which are universal post-harvest diseases of citrus. The extensive spore production by these pathogens ensures its presence wherever fruit was handled, including field, packing house, equipment, de-greening, storage rooms, transit containers and market place (Ismail and Zhang, 2004).

1.2 Statement of the Problem

Orange fruit faces challenges related to fungal infections, which can lead to spoilage, economic losses, and potential health risks. The identification and characterization of fungi associated with orange fruit are critical for implementing targeted strategies to mitigate these issues. Despite the significance of fungi in the postharvest life of oranges, comprehensive studies on the diversity, prevalence, and potential impacts of specific fungal species are limited.

1.3 Objectives of the Study

The primary objectives of this research are:

To identify and characterize the fungal species associated with orange fruit.

To assess the prevalence and distribution of fungal species on the surface and within different parts of the orange fruit.

To investigate the potential impact of fungal species on the postharvest quality and safety of orange fruit.

To provide a baseline understanding of the ecological dynamics of fungi in association with orange fruit.

1.4 Research Questions

To guide the study, the following research questions are formulated:

What are the predominant fungal species associated with orange fruit?

How do fungal communities vary in prevalence and distribution on the surface and within different parts of the orange fruit?

What potential impacts do fungal species have on the postharvest quality and safety of orange fruit?

What insights can be gained into the ecological dynamics of fungi in association with orange fruit?

1.5 Significance of the Study

This research holds significance in various aspects:

Agricultural Practices: Understanding the fungal species associated with orange fruit can inform agricultural practices, leading to improved cultivation and postharvest management strategies.

Quality Control: Identifying specific fungi and their impact on postharvest quality allows for targeted quality control measures, reducing economic losses in the orange industry.

Food Safety: Insights into the fungal ecology of orange fruit contribute to food safety by identifying potential spoilage organisms and mycotoxin producers.

Research Gap: The study addresses a research gap by providing a comprehensive investigation into the fungal communities associated with orange fruit.

1.6 Scope and Limitations

This study focuses on the fungal species associated with fresh orange fruit, encompassing both the surface and internal parts. The research is limited to a specific geographic area and orange varieties. The scope includes the identification and characterization of fungi without delving into detailed physiological or molecular aspects. Limitations may arise from seasonal variations, regional differences, and the dynamic nature of fungal populations.

1.7 Organization of the Thesis

The thesis is structured to present a systematic exploration of the fungal species associated with orange fruit. Chapter Two will review relevant literature on fungal communities in fruit, postharvest diseases, and the significance of fungi in agriculture. Chapter Three will detail the methodology employed in the identification and characterization of fungal species. Subsequent chapters will present the findings, discuss implications, and conclude the study.

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