Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 6 Issue 5

Fungal Species and Biochemical Composition of Four Varieties of Irish Potato (Solanum tuberosum) Cultivated in Jos, Plateau State, Nigeria

Danladi MMA1,2*, Ogbonna AI1, and Ogbonna CIC2 and Istifanus MF1

1Department of Plant Science and Biotechnology, University of Jos, Plateau State, Nigeria

2Department of Microbiology, Plateau State University Bokkos, Plateau State, Nigeria

*Corresponding Author: Danladi MMA, Department of Plant Science and Biotechnology, University of Jos, Plateau State, Nigeria.

Received: March 10, 2023; Published: April 11, 2023

Abstract

Researchers have studied the possible microbes that could be associated with potato tubers. Most researchers reported microbes associated with decayed potato in storage but limited information exist on fungal species associated with non-deteriorated potato and on biochemical composition of specific varieties of potato grown and consumed in Jos, Nigeria. This study seeks to enquire if same or more microbial communities already established in previous studies will be found on identified non-deteriorating potato varieties and their biochemical composition. Identified varieties of Marabel, Caruso, Diamant and Nicola potato were obtained from Root Crop Research Institute, Vom, Plateau State. Fungal species were isolated at 25oC, 37oC and 45oC on Czapek Dox and Potato Dextrose Agar using soil plate method. Biochemical composition was determined by standard protocol. The genera Aspergillus, Mucor, Penicillium, Rhizopus and Fusarium were dominant at 25°C and 37°C while A. Fumigatus grew at 45°C. Of all the fungal species, Aspergillus flavus was dominant while the least was Fusarium oxysporum. The biochemical composition showed that moisture ranged from 71.67 ± 0.15d to 81.07 ± 0.11a,Protein ranged from 2.65 ± 0.03b to 4.13 ± 0.02a, crude fiber ranged from 3.20 ± 0.10d to 3.70 ± 0.20a, lipid ranged from 0.13 ± 0.03a to 0.33 ± 0.02a, Ash ranged from of 0.77 ± 0.06b to 1.16 ± 0.03a, carbohydrate ranged from 10.48 ± 0.02d to 19.64 ± 0.02a, calcium ranged from 0.13 ± 0.01a to 0.17 ± 0.01a, phosphorus ranged from 0.03 ± 0.00b to 0.28 ± 0.20a and dry matter ranged from 18.67 ± 0.58d to 28.30 ± 0.20a across the varieties. Isolated fungi could be attributed to Poor handling of potato and storage conditions while the proximate composition may be based on result of varietal difference.

Keywords: Fungal Isolates; Biochemical Composition; Non-deteriorated Irish Potato Tubers

References

  1. Ezekiel R., et al. “Beneficial phytochemicals in potato—a review”. Food Research International 2 (2013): 487-496.
  2. Zhang DQ., et al. “Domestic and abroad research progress of potato tuber-specific storage protein patatin”. Scientia Agricultura Sinica 49 (2016): 1746-1756.
  3. Barta J., et al. “Study of biochemical variability of potato cultivars by soluble protein, isoesterase, and isoperoxidase electrophoretic patterns”. Plant Soil and Environment49.5 (2003): 230-236.
  4. Didin M., et al. “Physical, chemical and technological features of some potatoes kinds grown in hatay province of turkey”. Annals of the University of Craiova-Agriculture, Montanology, Cadastre Series2 (2017): 102-107.
  5. Lombardo S., et al. “The mineral profile in organically and conventionally grown “early” crop potato tubers”. Scientia Horticulturae 167 (2014): 169-173.
  6. Ekwe KC. “Farmers’ perceived adoption risks associated with Nicola variety of potato in Plateau State Nigeria”. Journal of Community and Communication Research2 (2019): 62-70.
  7. Nawaz A., et al. “Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan”. Journal of Food Processing and Preservation5 (2021): 1-9.
  8. Deshi KE., et al. “Growth and yield of potato (Solanum tuberosum) as affected by storage conditions and storage duration in Jos, Plateau State, Nigeria”. Open Agriculture6.1. (2021): 779-797.
  9. Youssef MM and Hassan EO. “Assessment of bion, two commercial bio-products and other organic amendments for management of potato brown-rot under field conditions”. Egyptian Journal of Phytopathology2 (2022): 13-22.
  10. Chandrasekara A and Kumar TJ. “Roots and tuber crop as functional foods: a review on phytochemical constituents and their potential health benefits”. International Journal of Food Science (2016): 1-15.
  11. Ijah UJJ., et al. “Microbiological, nutritional, and sensory quality of bread produced from wheat and potato flour blends”. International Journal of Food Science (2014): 1-6.
  12. Welbaum GE., et al. “Managing soil microorganisms to improve productivity of agro-ecosystems”. Critical Reviews in Plant Sciences2 (2004): 175-193.
  13. Hou Q., et al. ”Rhizosphere microbial diversity and community dynamics during potato cultivation”. European Journal of Soil Biology98 (2020): 103176.
  14. Lal M., et al. “Antagonistic and growth enhancement activities of native Pseudomonas against soil and tuber-borne diseases of potato (Solanum tuberosum L.)”. Egyptian Journal of Biological Pest Control32.1 (2022): 22.
  15. Okigbo RN and Ikediugwu FEO. “Biological control of tuber surface mycoflora of yams (Dioscorea rotundata)”. Tropical Science 41 (2001): 85-89.
  16. Eken C., et al. “Pathogenicity of the fungi determined on tubers from potato storages in Erzurum. Türkiye”. Journal of Turkish Phytopathology 2/3 (2000): 61-69.
  17. Azil N., et al. “Identification and pathogenicity of Fusarium associated with tuber dry rot and wilt of potato in Algeria”. European Journal of Plant Pathology159.3 (2021): 495-509.
  18. Tiwari RK., et al. “Impact of Fusarium dry rot on physicochemical attributes of potato tubers during postharvest storage”. Postharvest Biology and Technology 181 (2021): 111638.
  19. Schisler DA and Slininger PJ. “Selection and performance of bacterial strains for biologically controlling Fusarium dry rot of potatoes incited by Gibberellapulicaris”Plant Disease3 (1994): 251-255.
  20. Istifanus MF., et al. “Species of micro organisms associated with decayed tubers of irish potato in storage in Plateau state, Nigeria”. IOSR Journal of Environmental Science, Toxicology and Food Technology12 (2014): 54-57.
  21. Liu J., et al. “Pre-and postharvest measures used to control decay and mycotoxigenic fungi in potato (Solanum tuberosum) during storage”. Critical Reviews in Food Science and Nutrition62.2 (2021): 415-428.
  22. Damla F., et al. “Species of fungi associated with deterioration of Irish potato in three districts of Bokkos LGA”. Bokkos Journal of Applied Scientific Reports1 (2023): 1-10.
  23. Sharma GPRR and Pandey RR. “Influence of culture media on growth, colony character and sporulation of fungi isolated from decaying vegetable wastes”. Journal of Yeast and Fungal Research8 (2010): 157-164.
  24. Mannaa M and Kim KD. “Effect of temperature and relative humidity on growth of Aspergillus and Penicillium and biocontrol activity of Pseudomonas protegens AS15 against aflatoxigenic Aspergillus flavus in stored rice grains”. Mycobiology 46.3 (2018): 287-295.
  25. Trabelsi BM., et al. “Assessment of the antifungal activity of non-pathogenic potato-associated fungi toward fusarium species causing tuber dry rot disease”. Journal of Plant Pathology and Microbiology4 (2016): 343-351.
  26. Parra R and Magan, N. “Modelling the effect of temperature and water activity on growth of Aspergillus niger strains and applications for food spoilage moulds”. Journal of Applied Microbiology2 (2004): 429-438.
  27. Love SL and Pavek JJ. “Positioning the Potato as a Primary Food Source of Vitamin C”. American Journal of Potato Research 85 (2008): 277-285.
  28. Oguntuna TE and Bender AE. “Loss of thiamin from potatoes”. Journal of Food Technology 11 (1986): 347-352.
  29. “Nutritional Value of Potatom”. Organic Information Services Pvt Ltd) (2012).
  30. Bártová V., et al. “Variation of nitrogenous components in potato (Solanumtuberosum) tubers produced under organic and conventional crop management”. European Journal of Agronomy 49 (2013): 20-31.
  31. Lombardo S., et al. “The phenology: yield and tuber composition of ‘early’ crop potatoes: a comparison between organic and conventional cultivation systems”. Renewable Agriculture and Food Systems 28 (2012): 50-58.
  32. Abong GO., et al. “Evaluation of selected Kenyan potato cultivars for processing into French fries”. Journal of Animal and plant Science3 (2009): 141-147.
  33. Warcup JH. “The soil-plate method for isolation of fungi from soil”. Nature4211 (1950): 117-118.
  34. Alkenz S., et al. “Isolation and identification of fungi associated with some Libyan foods”. African Journal of Food Science7 (2015): 406-410.
  35. , (Association of Official and Analytic Chemist) Official Method of Analysis. Revised Edition Washington D.C 1004 (2001).
  36. Akintomide MJ and Antai SP. “Inorganic nitrogen supplementation and microfungal fermentation of white yam peels (flour) into single cell protein”. Journal of Microbiology, Biotechnology and Food Sciences3 (2012): 820-832.
  37. Iwuanyanwu UP., et al. “Effects of processed Irish potato (Solanumtuberosum. L) meal as a source of energy on the internal organ weights of finisher broilers”. International Journal of Research in Agriculture and Forestry6 (2019): 32-36.
  38. Gachango E., et al. “Evaluation and comparison of biocontrol and conventional fungicides for control of postharvest potato tuber diseases”. Biological Control2 (2012): 115-120.
  39. Kausar R., et al. “Molecular characterization of Fusariumsolani and Fusariumoxysporum phyto-pathogens causing mango maturity malconformation”. Archives of Phytopathology and Plant Protection (2021): 1-19.
  40. Trabelsi BM., et al. “Bio-suppression of Fusarium wilt disease in potato using nonpathogenic potato associated fungi”. Journal of Plant Pathology and Microbiology 7.347 (2016): 2.
  41. Mohammed SSD., et al. “Mycological assessments of postharvest rot of Irish potato tubers from selected market within Kaduna metropolis, Nigeria”. Asian Journal of Science and Technology6 (2017): 4981-4984.
  42. Chuku EC., et al. “Biocidal potential of three plant extracts on Rhizopusstolonifer, causal organism of Irish Potato (Solanumtuberosum) tuber rot”. International Journal of Innovative Science and Research Technology 5.8 (2020): 774-779.
  43. Mejdoub-Trabelsi B., et al. “Interactions between four Fusarium species in potato tubers and consequences for fungal development and susceptibility assessment of five potato cultivars under different storage temperature”. Journal of Plant Pathology and Microbiology 6 (2015): 293-297.
  44. Gabler FM., et al. “Survival of spores of Rhizopus stolonifer, Aspergillus niger, Botrytis cinerea and Alternaria alternata after exposure to ethanol solutions at various temperatures”. Journal of Applied Microbiology6 (2004): 1354-1360.
  45. Toma RB., et al. “Changes in the nutrient composition of potatoes during home preparation: I. Proximate composition”. American Potato Journal11 (1978): 639-645.
  46. Naz F., et al. “Effect of different levels of NPK fertilizers on the proximate composition of potato crop at Abbottabad”. Sarhad Journal of Agriculture 27.3 (2011): 353-356.
  47. Alam MK., et al. “Comparison of the proximate composition, total carotenoids and total polyphenol content of nine orange-fleshed sweet potato varieties grown in Bangladesh”. Foods3 (2016): 64.
  48. Gikundi EN. “Physico-chemical properties and storability of selected Irish potato varieties grown in Kenya (Doctoral dissertation, JKUAT-CoANRE)”.
  49. Lott JN., et al. “Phytic acid and phosphorus in crop seeds and fruits: a global estimate”. Seed Science Research1 (2000): 11-33.

Citation

Citation: Danladi MMA., et al. “Fungal Species and Biochemical Composition of Four Varieties of Irish Potato (Solanum tuberosum) Cultivated in Jos, Plateau State, Nigeria". Acta Scientific Microbiology 6.5 (2023): 15-21.

Copyright

Copyright: © 2023 Danladi MMA., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days

Indexed In






News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is May 20, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US