MICROORGANISMS ASSOCIATED WITH PEPPER FRUIT SEED (Dennettia tripetala) TREATED WITH Trichoderma spp.

ABSTRACT

The study was done to ascertain the percentage of infection of microorganism associated with pepper fruit seeds treated with Trichoderma spp and isolate and identify microorganisms associated with pepper fruit seeds. The experiment was carried out in the Department of Crop Science Laboratory, Faculty of Agriculture, University of Benin, Edo State. The Incubation Technique (Agar plate method) was employed during the course of the study. The experiment was laid out in a Completely Randomized Design (CRD) with six (6) replications. Pepper fruit seeds were surface sterilized, and placed on filter paper to drain off moisture, and cultured with Potato Dextrose Agar and Nutrient agar (PDA and NA). Part of the seeds were treated with Trichoderma spp. During the course of the study, four (4) bacteria species (Bacillus pumilus., Staphylococcus epidemidis., Bacillus subtilis Bacillus mycoides) known to be non-pathogenic were isolated from the seed of pepper fruit. It was observed that the level of bacteria infection was higher in treated seeds when compared to untreated seeds. These bacteria have the potential to influence plant health and fruit quality thereby promoting its growth and suppressing diseases. It is recommended to treat seeds with Trichoderma spp and also explore the use of Bacillus pumilus, Staphylococcus epidemidis, Bacillus subtilis and Bacillus mycoides as biocontrol agents for pepper fruit cultivation.