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Life Sciences

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ORIGINAL RESEARCH

Volume 2 | Issue 1 |  March 2014 


Page Nos. 44- 48

Date of Online 30 March, 2014


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Incidence of mycoflora associated with some spices

 

Hedawoo GB, Mishra SA and Maggirwar RC


P.G.  Department of Botany, Mycology and Plant Pathology Laboratory, Shri Shivaji Science College, Amravati 

(M. S.) India.

E-mail: drgbhedawoo@gmail.com

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ABSTRACT


The spices including black pepper, fennel and cumin are extensively utilized by majority of world’s polulation in response to multifold used as food, medicine, flavouring and colouring agent.  In storage, seed borne contaminants not only deteriorate the seeds but also alter the physio-chemical properties of seeds leading to increase the chances of consuming toxic elements, produced by storage mycoflora. In the present investigation,   composite samples of black pepper, fennel and cumin were mycologicaly analyzed by standard agar plating technique revealed the prevalence of altogether 15 fungal seed borne pathogens representing 12 genera with maximum four species of Aspergillus. A population of 12 fungal species associated with seeds of black pepper; 11 isolates existed on fennel while eight on cumin. The fungal isolates, Aspergillus flavus, A. fumigatus, A. niger, Rhizopus nigricans and Cladosporium cladosporioides were predominant on all three test spices. Chaetomium globosum restricted only to black pepper; Syncephalastrum recemosum to cumin while Torula herbarum was existed  only on fennel.  Aspergillus niger was predominant with greatest 23% incidence on cumin, while excluding Chaetomium globosum, other fungal isolates had moderate  to low  percent incidence on spices.

 

Key words- Spices, mycoflora, percent incidence, isolates, predominant.

  © 2014 |IJLSCI

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ARTICLE INFO

Received: 19 December, 2013

Revised Received: 04 February, 2014

Finally accepted :20 March, 2014

Date of publication (online): 30 March,  2014

 

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Editor: Dr. Arvind Chavhan 

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Citation: Hedawoo GB, Mishra SA and Maggirwar RC (2014) Incidence of mycoflora associated with some spices, International Journal of Life Sciences, 2 (1): 44-48.

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Copyright: ©  Hedawoo GB, Mishra SA and Maggirwar RC, This is an open access article under the terms of the Creative Commons Attribution NonCommercial- No Derivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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