Fruit is the primary economic component of the banana plant, and because the fruit is heavily afflicted by several pathogens, primarily fungal infections, producers and retail sellers are suffering significant economic losses as a result of fruit rotting during cultivation and storage. The temperature and relative humidity of the environment have a significant impact on the severity of fruit illnesses. This study aims to compare pathogenicity of premature and mature banana sample and the effect of temperature and Relative Humidity (RH) on the growth of fungal pathogen. Banana fruits were studied over a month period in order to determine the incidence of species of the Aspergillus genus and assess their potential pathogenicity. Pathogenic variability, temperature variability and relative humidity among different isolates of Aspergillus showed that A.flavus caused maximum spoilage at 25?C and A.fumigatus caused maximum spoilage at 75% relative humidity in case of mature banana sample. A.niger caused spoilage in case of pre-mature banana.
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