Moulds and Mycotoxins Associated with Cashew Fruit Deterioration

Abstract

A survey was carried out on moulds and mycotoxins associated with deterioration of the cashew fruits in Keffi, Nasarawa State. The disease survey covered four locations in Keffi. The locations include AngwanLambu, G.R.A, DadinKowa and Cross-3. The four locations were visited four times and a total of 80 cashew fruits were collected and sampled. Forty-five (45) fruits were infected with different fungal diseases while thirty-five (35) were free from fungal infection. The fungal species isolated and identified were Aspergillus flavus, Aspergillus oryzae, Aspergillusversicolor and Rhizomucorpusillus. Their percentages of occurrence were 46.7 %, 20.0 %, 13.3% respectively and are independent of the different locations. G.R.A has the highest percentage of occurrence (46.7 %) and Cross-3 has the least occurrence (13.3 %). Analysis of the nutritional contents of infected cashew fruits shows a reduction in the moisture content, crude protein, and fibre and carbohydrate level compared with the uninfected fruits. The relative humidity of the survey area was very high thereby predisposing the fruits to fungal growth and mycotoxin production. Aspergillus flavus was the most virulent, while Aspergillus versicolor was the least virulent. The result showed the occurrence of Aflatoxins B1 in three of the sample fruits with their RF values; 0.51, 0.51, 0.51. Therefore, it is necessary to avert the situation in this area by controlling factors which enhances the spread of the pathogens.