FUNGAL LOADS

Fungi plays a significant role in the deterioration of pepper. Pepper is a widely used and valued spice and is susceptible to fungal contamination, factors such as temperature, and storage conditions can influence the fungal load of stored pepper. This study shows the fungal dynamics of pepper (Capsicum annum and Capsicum chinense) when stored in room temperature, 15⁰C and alternations between 15 ⁰C and room temperature. In this research, healthy pepper samples (cayenne pepper and scotch bonnet pepper) were purchased from the market and stored in room temperature which was properly ventilated, they were also stored in at 15 ⁰C, and also alternated in 15 ⁰C and room temperature. They were monitored for 14 days and the observations recorded. Results revealed that lower temperature (15 ⁰C) had a higher amount of unaffected peppers and room temperature also had a lesser impact of spoilage than alternating temperatures. It highlights the importance of maintaining consistent temperature condition for long-term food preservation, it emphasizes the significance of implementing effective storage strategies to minimize fungal contamination in pepper. Ultimately, this study aids in enhancing optimal temperatures for maintaining the quality of stored pepper.