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Keywords:
Irish potato micro organisms growth media temperature relative humidity and pH.
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Agriculture and Biological Sciences
Post-harvest deterioration of Irish potato (Solanum tuberosum L.) by Micro-Organisms.
Abstract
Post harvest dterioration of Irish potato (Solanum tuberosum) (L) under storage was investigated in the laboratory and found to be caused by fusarium solani. This fungus is a primary invader of the tubers and entry is through wounds arising from harvesting and handling. A range of growth media were used and potato dextrose broth supported the growth of the organism better than potato carrot broth and Czapek dox broth. The least growth was observed in Czapek dox broth.
Growth of this fungus was maximum at temperature of 30 ºC and relative humidity of 90% while 4 ºC was found to be best storage temperature for the crop. A pH range of 2 – 10 supported the growth of the fungus with maximum growth occurring at pH of 4.
Global Journal of Pure and Applied Sciences Volume , No 1 January (2001) pp. 1-6
KEY WORDS:
Irish potato, micro organisms, growth media, temperature, relative humidity and pH.
