National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Spices form an integral part of our daily diet, medicine, religious rituals, cosmetics and perfumery. Ajowan, black pepper and fennel are extensively used spices in India. Spices are exposed to microbial contamination during pre, post-harvest and storage period. Seed Mycoflora not only deteriorate the quality of spices but also increase the mycotoxin contamination. Tropical countries like India suffer the losses mainly due to storage fungi. The present investigation deals with the isolation and identification of fungi associated with the ajowan, black pepper and fennel. Seed borne fungi was isolated by employing agar plate technique from both unsterilized and surface sterilized test seed samples. Total 26 fungal species were isolated from the test spices. Seven fungal species viz. Alternaria alternata, Aspergillus flavus, Aspergillus niger, Curvalaria lunta, Mucorsp, Rhizopus nigricans and Penicillium chrysogenum were commonly isolated from all the three spice samples. Aspergillus constitute a dominant storage fungi represented by 9 species.
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