ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH SPOILED TOMATOES

Tomato spoilage results from adverse changes in quality driven by biological and physical factors, including microbial activity and mechanical damage. Globally, about one-third of tomato produce is lost before reaching consumers due to physical damage (e.g., bruises, mechanical breakage) and microbial activity from fungi and bacteria. This study was aimed at evaluating the fungi spoilage of tomatoes. Standard microbiological methods were used to determine the total fungal count of the samples. The fungi isolates were characterized and identified using morphological and cultural methods. The findings from this study revealed a high fungal burden in tomatoes sold across the surveyed markets, with total counts ranging from 9.0 × 10 4 to 14.0 × 10 4 cfu/g. Using the standard cultural, morphological characterization, the fungi isolates obtained in this study were Aspergillus niger, Fusarium spp., Rhizopus spp., Alternaria spp., Penicillium citrinum, Cladosporium spp. The in vitro and in vivo pathogenicity assessments confirmed that many of the isolates were not merely surface contaminants but active spoilage agents. Most of the fungi demonstrated strong pathogenicity on inoculated tomatoes, a finding that correlates with their hemolytic activity on blood agar. Antifungal susceptibility testing revealed variable resistance profiles among the isolates. While some fungi were inhibited by antifungal agents such as voriconazole and fluconazole, others displayed low sensitivity to drugs like nystatin and ketoconazole. The findings therefore emphasize the urgent need for integrated postharvest management strategies that combine proper handling, improved storage, strict hygiene practices, and the adoption of eco-friendly control methods.