RATE OF DETERIORATION OF THREE VARIETIES OF CAPSICUM SPP INOCULATED WITH PENICIILIUM SP AND INCUBATED AT ROOM TEMPERATURE FOR 21 DAYS

ABSTRACT

Capsicum spp is a genus of flowering plants in the nightshade family (Solanaceae). They come in various colors and are used in a wide range of culinary dishes, adding flavor and spice to many cuisines around the world. Capsicum spp is also one of the many food crops that undergo deterioration and quality loss after harvest. The primary biotic factor causing this deterioration is the presence of fungi and bacteria. It is noteworthy that temperature and relative humidity facilitates fungal attack leading to quality loss and post-harvest deterioration. Penicillium spp is a foremost cause of deterioration and loss occurring after harvest. In this experiment, three species of the Capsicum was inoculated with Penicillium spp and incubated at room temperature for 21 days. Records taken alongside the control experiment shows rapid deterioration and growth of white patches on the inoculated Capsicum highlighting Penicillium spp as a primary cause of loss of quality and post-harvest deterioration. The rate of deterioration differs for each species highlighting genetic variability as a contributing factor. The effect of Penicillium spp on the shelf life of these crops can be extended by storing at low temperature (7°C to 10°C), high relative humidity (90% to 95%), and also harvesting at cooler parts of the day.