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Morphological, Physiological, Biochemical, and Molecular Characterization of Fungal Species Associated with Papaya Rot in Cameroon

Summary

Papaya rot is a major problem for farmers in Cameroon, causing significant losses in this important tropical fruit crop. Researchers identified three fungi responsible for this rot: Colletotrichum gloeosporioides, Fusarium equiseti, and Lasiodiplodia theobromae. These fungi produce enzymes that break down papaya tissue and also produce toxins harmful to consumers. Understanding how these fungi grow and what conditions favor their development can help farmers develop better strategies to prevent rot and reduce post-harvest losses.

Background

Post-harvest decay of papaya (Carica papaya L.) is a major cause of quality deterioration and economic losses in Cameroon. Field surveys by the Ministry of Agriculture have associated these decays with fungal attacks, but no comprehensive methodological analysis had been conducted to identify the specific fungal agents responsible for papaya rot.

Objective

This study aimed to identify fungal pathogens associated with post-harvest decay of papaya cv. Sunrise solo in Cameroon and to determine their physiological, biochemical, and molecular characteristics. The researchers sought to characterize environmental growth parameters and pathogenic properties to develop better-adapted control strategies.

Results

Three fungal species were identified as responsible for papaya rot: Colletotrichum gloeosporioides, Fusarium equiseti, and Lasiodiplodia theobromae. All three pathogens showed optimal mycelial growth at 25°C, pH 6.5, 100 µM NaCl, and water activity of 0.98. All three fungi demonstrated strong potential for secreting cellulases, lipases, and proteases with varying relative enzymatic activities depending on the fungal species and enzyme type.

Conclusion

The study successfully identified three fungal species causing papaya rot in Cameroon, with F. equiseti reported for the first time as a papaya pathogen in the region. Understanding the physiological and biochemical characteristics of these pathogens provides crucial information for developing effective management strategies to reduce post-harvest losses and prevent food contamination with mycotoxins.
  • Published in:Journal of Fungi (Basel),
  • Study Type:Laboratory Study,
  • Source: 40422720
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